Cook the ash gourd pieces with salt, a few curry leaves, and a little water until tender.

​Grind the grated coconut, green chilies, and curd in a mixer jar. Finally, add the mustard seeds and pulse it just once (be careful not to over-grind the mustard).

​Add this coconut-curd mixture to the cooked ash gourd and mix well. Check for salt and adjust if necessary.

​Heat coconut oil, splutter mustard seeds, add dry red chilies and curry leaves, and pour the tempering over the pachadi. Cover it immediately to retain the flavor.