Moru curry/Butter milk curry

Ingredients and method
Ash gourd / yam - 1/2 kg
small onions - 5 peeled,
coconut grated - 1 cup,
turmeric powder - 1/2 tea spoon,
Curd - 1 cup or thick butter milk 1 and 1/2 cup,
green chilly - 2,
mustard seeds - 1/2 tea spoon,
fenugreek seeds - 1/4 tea spoon,
cumin seeds - 1/4 tea spoon,
red chillies - 2,
coconut oil - 1 table spoon,
curry leaves ,
salt.

Peel and cut the vegetables.
Put in a pan and add water just to cover the veg.
Add turmeric powder, salt, green chillies.
Cook till done.
Blend coconut with cumin seeds, small onions and curd.
Blend till smooth.
Add this to cooked vegetables.
Heat and remove from fire when it begin to boil.
Don't boil this.
Heat coconut oil and let mustard seeds splutter.
Add fenugreek seeds.
Then add red chillies cut, curry leaves.
Pour this into curry.
Have with rice.