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  1. Kumbalanga (Ash Gourd) ½ Kg  (finely sliced)
  2. Greenchillies (slit) – 5 – 6 nos
  3. Ginger 1 inch long (chopped)
  4. Salt As required
  5. Thick coconut milk(1st extract) – 1 cup
  6. Thin coconut milk(2nd extract) – 1 1/2 cups
  7. Curry leaves – 1 sprig
  8. Oil – 2 tsp


Peel off the skin of Kumbalanga and slice finely

Mix  kumbalanga ,green chillies, ginger and salt along with second extract of coconut milk and cook well.

When it comes to a boil, add the first extract of coconut milk and boil for 3-5 minutes, by continuously stirring. And remove from heat

Add curry leaves and drizzle some raw coconut oil over it. (optional)

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