Majjiga pulusu

Step 1: Drain 1 tbsp chana dal and 1 tsp raw rice and grind with 1 ⅜ oz fresh grated coconut, 3 green chillies, ¾ in fresh ginger, 1 tsp cumin seeds and ¼ cup water to a very smooth paste.

Step 2: Simmer 9 oz ash gourd (white pumpkin) or chayote with 1 ¼ cups water and ¼ tsp ground turmeric in a pan over a medium heat for 8–10 minutes until it turns translucent and a knife slides through easily.

Step 3: Whisk 14 oz sour plain yogurt in a bowl until completely smooth, then whisk in the coconut paste and 1 ¼ tsp salt.

Step 4: Turn the heat to low and pour the yogurt mixture into the pan, stirring all the time. Heat gently for 5–6 minutes, still stirring, until it's steaming, frothy at the edges and thickened slightly. Common mistake: letting it boil hard; the yogurt curdles into grainy specks. Take it off when the first small bubbles appear.

Step 5: Heat 1 tbsp groundnut oil in a small pan over a medium heat. Add ½ tsp mustard seeds; when it crackles, add ¼ tsp fenugreek seeds and 2 dried red chillies and fry until the fenugreek turns reddish, then add ¼ tsp gluten-free asafoetida and 10 curry leaves. Pour over the curry.

Step 6: Stir in 2 tbsp fresh coriander and serve warm with rice.