Ridge gourd is chopped up and boiled along with green chiles, fenugreek seeds and tamarind. It is then ground into paste along with cooked toor dal and fresh coconut. Finally the ridge gourd mixture is tempered with spices and served with steamed rice or with chapati.
Makes: around 2 Servings of Tangy Ridge Gourd Curry.
Ridge Gourd 1 Large
Green Chiles 1 – 2
Toasted Fenugreek Seeds a Pinch
Jaggery 1 inch Block
Tamarind 2 inch Piece
Grated Fresh Coconut 1/4 Cup
Cook Toor Dal 1/2 Cup
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Asafoetida a Big Pinch
Curry Leaves 5
Oil 1 tsp
Method of preparation:
Peel, remove ends and wash the ridge gourd.
Chop the ridge gourd into chunks and keep aside.
Remove stems, wash and slice the green chiles.
Heat a quarter cup of water in a sauce pot, add chopped ridge gourd, green chiles, tamarind, fenugreek seeds and salt.
Boil till ridge gourd becomes soft.
Remove from heat and grind the above mixture along with coconut, jaggery, cooked toor dal, and salt.
Remove the ground mixture onto a bowl.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above ridge gourd curry bowl.
Serve tangy ridge gourd curry with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.
Suggestions: Make sure not to add too much water while boiling ridge gourd. Adjust the water according to preference.
Variations: You can avoid jaggery if desired.
Other Names: Tangy Ridge Gourd Curry, Beerakaya Pullagura.