Prepare the masala paste first.dry roast coriander seeds,split chick peas,dry chilli and curry roast till slightly brown and aromatic,add grated coconut and sauté for 2 minutes.remove from heat and transfer to blender.once cooled add,water and grind to fine paste.keep it aside

In a pan,cook sliced ash gourd or hairy melon,mangoes,salt and turmeric powder adding adequate water.boil well till it is well cooked.

Once it’s well cooked,add cooked dal mix well.Add tamarind juice and mix well and bring to boil.allow to boil for 5 minutes.Add the ground paste and mix well.add water to adjust consistency.bring to boil,and cover and cook in Low heat for 10 minutes.Add salt if needed.

Add jaggery paste or sugar and boil for 2-3 minutes And remove from heat.prepare tempering,by heating a pan,add ghee.once hot add mustard seeds and allow to splutter.add red chillies and curry leaves.add asafoetida powder and pour this over the gravy prepared.you can add a handful of chopped coriander leaves as well if you desire and mix.Serve with hot rice or idili or dosa