1 calabash about 1kg, diced 1 onion, sliced 1 tomato 2 tbs coconut oil ¼ tsp mustard seeds Curry leaves 2 tsp Kashmiri curry powder ¼ tsp turmeric powder Salt to taste Coriander for garnish Heat oil, add mustard seeds and when they stop popping add the onions and curry leaves.
When onions are brown add the curry powder and turmeric powder, mix, then add the calabash and mix.
Add salt and ½ cup water and cook for 20 minutes.
Add finely chopped tomato and ½ cup water if required.
Then cook for another 20 minutes or until the calabash is cooked.