Mosaru Bajji
A comforting, mildly spiced yogurt curry from Karnataka where vegetables like ash gourd or okra swim in a silky coconut-yogurt gravy. Tempered with mustard seeds and curry leaves, this tangy-savory dish pairs perfectly with hot rice.
For 4 servings
- boil · ~10 min
Boil the ash gourd until tender.
1.Place cubed ash gourd, 1 cup water, a pinch of turmeric, and salt in a deep pan.2.Bring to a boil over medium-high heat.3.Cook until the ash gourd is fork-tender but not mushy, about 8-10 minutes.4.Drain the vegetables and reserve them. Discard the cooking water.TIPDon't overcook the ash gourd — it should hold its shape in the curry. - mix · ~2 min
Grind a smooth coconut paste.
In a small blender jar, combine the grated coconut, green chilies, 1 teaspoon cumin seeds, and 3 tablespoons of water. Blend to a smooth, fine paste.
- mix · ~1 min
Whisk yogurt until silky and lump-free.
In a heavy-bottomed pot or mixing bowl, whisk the yogurt vigorously with a balloon whisk until completely smooth and creamy.
- mix · ~2 min
Combine the coconut paste, vegetables, and yogurt.
1.Stir the ground coconut paste into the whisked yogurt.2.Add the boiled ash gourd cubes.3.Add salt to taste and mix gently. - simmer · ~7 min
Warm the curry gently — do not boil.
Place the pot over low heat. Warm the Mosaru Bajji gently for 5-7 minutes, stirring continuously to prevent curdling. As soon as tiny bubbles appear at the edges, remove from heat immediately.
TIPHigh heat or boiling will split the yogurt. Keep the flame on the lowest setting and stir constantly. - temper · ~3 min
Make the tempering with mustard seeds.
1.Heat oil in a small tadka pan over medium heat.2.Add mustard seeds and let them splutter.3.Add cumin seeds and dried red chilies. Sauté until fragrant, about 30 seconds.4.Add asafoetida and curry leaves. Fry until the leaves turn crisp, about 15 seconds. - mix · ~1 min
Pour the crackling tempering over the curry.
Immediately pour the hot tempering over the warm Mosaru Bajji. The sizzling sound releases the aromatics into the dish. Stir gently to combine.
- garnish · ~1 min
Garnish with fresh cilantro and serve.
Sprinkle chopped cilantro on top. Serve warm or at room temperature with hot steamed rice.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Whisk the yogurt until completely smooth to prevent curdling when heated.
- 2Use thick, slightly sour yogurt for the best tangy flavor and creamy texture.
- 3Drain the boiled ash gourd well so it doesn't water down the yogurt gravy.
- 4Keep the heat on the lowest setting when warming the curry; never let it boil.
- 5Add the tempering while both the tadka and curry are hot for maximum aroma.
- 6Let the curry rest for 10 minutes after tempering for flavors to meld.
- 7Make the coconut paste fine and smooth to avoid a grainy texture in the gravy.
Adapt it for your goals.
High-protein
Add a cup of cooked chickpeas or chana dal along with the boiled vegetables for extra protein and a heartier meal.
Low oilLow-oil
Skip the tempering in oil and instead dry-roast mustard seeds, cumin, and dried red chilies in a pan, then crush and stir in for a lower-fat version.
VeganVegan
Replace yogurt with thick, unsweetened coconut or cashew yogurt, and use a neutral oil for tempering to make this dish fully plant-based.
Veggie swapVeggie swap
Substitute ash gourd with okra (ladies finger) or raw banana — each adds a unique texture and absorbs the tangy gravy beautifully.
JainJain
Use fresh yogurt made by fermenting with a Jain-friendly culture, skip onion-garlic, and replace asafoetida with a Jain-compliant brand; ash gourd is naturally allowed.
Why this is on our healthy list.
Rich in Probiotics
Yogurt provides live cultures that support gut health and digestion, making this curry a gentle, gut-friendly meal.
Low in Calories
Ash gourd is very low in calories and high in water content, making this dish light yet satisfying.
Good Source of Fiber
Both ash gourd and coconut contribute dietary fiber, aiding digestive regularity and satiety.
Bone Support
Yogurt is naturally rich in calcium and phosphorus, essential for maintaining strong bones and teeth.
Frequently asked questions
Yes, but pumpkin is sweeter and softer; adjust cooking time to prevent it from becoming mushy.
