Just as I've been thinking about the intro for this curry, there it was - the previous Moor Kolumbu (Ash Gourd Yogurt Curry). So looks like there's no need for a lengthy explanation except that this version is with carrot, potato and eggplant, spices and of course yoghurt.
1/2 carrot - diced
1 potato - diced
1 eggplant - diced
1 1/2 tsp turmeric powder
1 tbsp coriander powder
1 tsp cumin powder
A pinch of asafetida powder (optional)
1 1/2 cup yoghurt (whisk to remove lumps)
Salt for taste
2-3 dried red chillies - cut into pieces
3-4 sprigs curry leaves
1 tsp black mustard seeds
1 tbsp ghee/oil
Simmer carrot, potato, eggplant, spices and salt with 1/2 a litre of water.
Cook to soften the veggies.
Heat ghee and quick fry the tempering ingredients.
Tip into the curry and stir.
Off the heat and combine in whisked yoghurt.
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