vendhaya mor kuzhambu recipe - a comforting, delicious, traditional south-indian curry recipe made with fenugreeks seeds and curd.
a variety of other vegetables can be used instead such as white pumpkin, okra/ladies finger, aubergine/brinjal, green peas. if using white pumpkin, once you prepare the tempering for the final dish, add cubed white pumpkin, stir. add sufficient water to cover the gourd, simmer until it cooks through, then add the rest of the ingredients. if using okra or aubergine, stir fry them similar to green bell peppers as in the recipe below and follow the rest of the recipe in the same manner.
please remember to cook the kuzhambu at low heat to avoid splitting of the curd/yogurt.
adjust spicing to suit your taste.
for an added level of flavor and spice, add 1 finely chopped green chili to the tempering.