This is another cooling vegetable dish similar to Potato Pachadi.

6 medium-length green chilies, finely chopped or 1 teaspoon ground chili

3-in (8-cm) slice of large marrow or winter melon, peeled and diced

Salt to taste

A few curry leaves

1 cup (250 g) thick, sour yogurt (at least 3 days old)

2 teaspoons brown mustard seed, coarsely ground

½ of a fresh coconut, ground fine or 1 cup (250 g) dried unsweetened coconut, steamed and then finely ground

¼ teaspoon mustard seed

Dried chili, chopped or coarsely ground

3-4 stems of fresh curry leaves or a handful of dried, chopped curry leaves

Oil

METHOD

Mix the chilies with the melon and salt to taste in a sauce pan and add just enough boiling water to cook the melon. When the melon is lightly cooked, add the curry leaves, remove the saucepan from the stove, cover, and set aside. Mix the yogurt, mustard seed and all but a handful of the coconut together. Pour this over the vegetable and mix well. Reheat or leave at room temperature.

Take another handful of coconut, mix it with ½ teaspoon of mustard seed, chopped dried chili and curry leaves. Fry this mixture in a little oil and add to the vegetable before serving.