Ridge Gourd 2
Garlic 10 cloves
Green Chiles 2 – 3
Tamarind 1/2 inch ball
Turmeric Powder a pinch
Salt to taste
Fenugreek Seeds 1 tbsp
Urad dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard seeds 1/2 tsp
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Thoroughly wash and scrape off the ridge gourd a little.
Peel a thick outer skin of ridge gourd.
Roughly chop the peels and grind it somewhat coarsely adding little water.
Remove stems, wash and slice green chiles.
Peel and halve the garlic pods if they are big.
Heat oil in a non stick pan, add fenugreek seeds.
When seeds turn golden brown, add all other talimpu ingredients in order.
When mustard seeds stop spluttering, add garlic pods and green chiles.
Pour 2 cups of water, tamarind, turmeric powder, salt and add coarsely ground ridge gourd skin.
Cook uncovered on medium flame until all the water gets evaporated.
Then stir fry until it dries a little.
Serve hot with steamed rice and ghee.
Notes: Normally this ridge gourd skin fry has lots of fenugreek seeds and garlic cloves. Reduce their amount if you like.