Ingredients:
|
Ridge Gourd
|
1 big or 2 small
|
|
Onions
|
2 medium
|
|
Sour Tomato
|
1 small
|
|
Green Chilli
|
1 small
|
|
Curry leaves
|
few
|
|
Red chilli/Coriander powder mix
|
1 tsp
|
|
Turmeric
|
little
|
|
Salt
|
to taste
|
|
Gram dhal
|
¼ cup
|
|
Garlic
|
3 cloves
|
|
Asafoetida
|
2 pinch
|
|
Grated Coconut
|
2 tbsp (optional)
|
|
Oil
|
2 tbsp
|
|
Mustard
|
1/8 tsp
|
|
Ghee
|
1 tsp
|
Method:
- Wash and soak Gram dhal in 1 cup of water for half-an-hour. Add peeled garlic cloves, asafoetida, little turmeric and little salt. Mix and pressure cook for 3 whistles and continue cooking in low flame for 5 more minutes.
- Scrap the outer skin of Ridge gourd and wash. Chop into small pieces (cut horizontally into 2-4 pieces and then Chop into small pieces). Chop Onions into fine pieces and Tomato into thin slices. Slit Green chilli and discard the seeds.
- Heat a kadai with Oil and add Mustard. Allow to splutter. Then add chopped Onions and fry till light golden brown. Now add Tomato and Green chilli. Cook till soft. Add Curry leaves, Red chilli-Coriander powder mix, Turmeric and ¼ tsp of salt.
- Mix well and add cut Ridge gourd. Saute for few seconds and add Dhal water (strained from cooked Gram dhal). Mix well, cover and cook in low flame for 10 minutes.
- Mash the dhal using back of a ladle (do not mash into a paste. Just into a coarse. The dhal should be seen inbetween). Add this mashed dhal and grated Coconut into the cooked Ridge gourd and mix gently (do not mash the vegetable). Adjust salt if needed. Cook for 2 minutes and add Ghee. Mix and switch off the flame. Ridge Gourd dhal curry is ready.
