Ashgourd cooked in a coconut paste and when tempered with a coconut oil tempering, is a. basic veggie made remarkable. ASHGOURD KADHI. Components. 400 grams ash gourd (petha), peeled, deseeded and cut into 1 inch cubes. Salt to taste. 1/4 tsp turmeric powder. 1/2 cup whisked yogurt. Paste. 1/2 cup scraped fresh coconut. 1 inch ginger, approximately sliced. 2-3 green chillies, slit. 2 tablespoons soaked Bengal gram (chana dal). 1 tsp cumin seeds. Tempering. 2 tbsps coconut…