This is a south-indian vegetarian gravy that is served with plain rice. Any vegetable like brinjal, white pumpkin, sepan kizhangu, potato or even vadai can be used for this gravy.
yogurt- 1 1/2 cups
turmeric- 1/2 tsp
white pumpkin- 1 cup(chopped, cooked)
ginger- 1" piece
jeera- 1 tsp
channa dal- 1tsp
corriander seeds- 1tsp
Boil vegetable with turmeric and salt. set aside. Beat yogurt ,turmeric powder and salt until well blended. Grind everything from coconut to chillies. Mix this paste with yogurt mixture. Bring this just to a boil. Do not boil it or over heat it as the curd might curddle. Switch off gas and add the boiled vegetable. Check for seasonings. Heat oil in kadai and fry mustard seeds,hing, red chillies and curry leaves.