firstly, peel the skin of kumblakai and cut them into pieces. the skin can be used to prepare kumblakai sippe chutney.
now boil them with a cup of tamarind extract.
also add in ½ tsp turmeric powder, 1 tsp jaggery, salt to taste and few curry leaves.
cover and boil for 10 minutes or till ash gourd cooks well.
now add in 1 cup cooked toor dal.
adjust consistency and boil for 2 minutes.
now add 3 tsp sambar powder. mix and simmer for a minute. do not over boil it.
meanwhile prepare the tempering by heating oil.
further add 1 tsp mustard seeds, pinch of hing and few curry leaves.
allow the tempering to splutter and pour over sambar.
also add in coriander leaves and mix well.
finally, serve ash gourd sambar along with hot steamed rice.