chop the kumbalakai / ash gourd / winter melon into small cubes separating seeds and skin. also finely chopped chilli and coriander leaves. keep it aside.
in a large kadai, heat oil and add mustard seeds, cumin seeds, urad dal, channa dal, red chilli and hing.
when it starts to splutter, add green chilies and curry leaves. saute for 30 sec.
then add chopped kumbalakai (ash gourd or winter melon).
also add turmeric powder and saute for a minute.
now add ½ cup of water.
season with some salt to taste.
cover with the lid and cook for 5 minutes in low flame. stir in between so that kumblakai cooks uniformly.
once they are cooked add fresh/desiccated/shredded coconut and give a good mix.
finally add some coriander leaves and serve.
serve kumbalakai palya with chapathi or steamed rice and sambar.