Boil the chopped ash gourd/red cucumber along with the chopped mangoes and their seeds in a pressure cooker with turmeric and salt to taste. (2-3 whistles)

Grind the coconut, green chillies and jeera in a mixer and add the paste to the mix in step 1.

Boil them together until the curry becomes thick.

Once thick, add the buttermilk to the mix and let it just reach a boil.

Switch off the stove and garnish with curry leaves.

For the tadka, heat the coconut oil in a pan. Let the mustard seeds crackle. Then add the pinch of methi seeds and dried red chillies and add it to the curry and mix well.