Method of Preparation :
Wash and peel potatoes, marrow, carrot and ash gourd. Cut all the vegetable into cubes. Extract coconut milk from the grated coconut. Grind ginger, coriander and poppy seeds to a smooth paste.
Cook the vegetables with onions, green chillies, coconut milk, ground masala and 11/2cups of water. When it is done allow to simmer on a low fire.
Heat oil in a pan and add mustard, cumin seeds, curry leaves and asafoetida. As soon as the mustard crackles, remove from fire and season curry with this.