1 doodhi cut up into cubes .
¼ cup plain yogurt
1 ½ cups coconut milk
For the tempering :
Handful Kari leaves
1 teaspoon Rye (black seed) seeds
1 teaspoon whole jeera ( cumin )
2 dry red chili
1 teaspoon garlic
In a pot boil doodhi with water and salt until soft and water has all dried up . Add yogurt and coconut milk and simmer . In a small pan add all the tempering ingredients excluding the garlic and allow for the Rye (black seed) seeds to pop( do not burn ) now add garlic , pour this into the doodhi pot with the oil , mix and serve .
This was really different and nice , enjoyed by all .