1. Blend grated coconut along with garlic, shallots (small onions), cumin seeds and green chillies into a fine paste. Keep it aside.
2. Take a pan and add sliced ash gourd or cucumber pieces in 3/4 cup of water. Since ash gourd cooking time is fast, make sure the pieces are not overcooked. To ensure this, cook it over a low flame.
3. Once the ash gourd is cooked well, add the grated coconut paste and curd to the mix. Leave it to simmer in a low flame. Turn off the stove when the curry is just brought to a boil. Make sure the curd doesn’t boil more than a minute or two.