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Ridge Gourd with Fenugreek Leaves

19 Mar

Beerakaya Menthi Masala Kura


Ridge Gourd 1 small
Fenugreek Leaves 1/2 cup packed
Onion 1
Tomato 1 big
Green Chiles 2
Ginger Garlic Paste 1 tsp
Garam Masala 2 tsps
Red Chilli Powder 1/2 tsp
Turmeric Powder a pinch
Cumin Seeds 1 tsp
Oil 1 tbsp
Salt to taste

Method of preparation:

Peel, wash, remove ends and finely chop ridge gourd.
Clean, separate leaves and thoroughly wash fenugreek leaves.
Peel and finely chop onion.
Wash and finely chop tomato.
Remove stem, wash and slice the green chiles.

Heat oil in a pan on medium flame, add cumin seeds and onion.
Once onion turns translucent, add green chiles, ginger garlic paste, ridge gourd pieces, fenugreek leaves and salt.
Sprikle water and cook covered for 3 minutes or until ridge gourd turns just soft.
Stir in tomatoes, red chilli powder, turmeric powder and garam masala powder.
Add half a cup of water and cook covered until tomatoes are soft.
Serve with steamed rice or chapatis.

Notes: Make sure ridge gourd is completely cooked before adding tomatoes.