Ridge gourd is peeled and chopped into small chunks. They are then cooked in oil along with spices and chopped red bell pepper. The curry is seasoned with spice powder before removing from heat. Serve ridge gourd capsicum curry over plain steamed rice or with roti.
Makes: around 4 Servings of Ridge Gourd Capsicum Curry.
Ridge Gourd 1 Small (app 10 inch long)
Red Bell Pepper / Capsicum 1
Red Chili Powder 1/4 tsp
Salt to taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 3
Oil 2 tsps
Method of preparation:
Peel and finely chop the onion.
Peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Wash, remove stem, discard seeds and chop red bell pepper into small pieces.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ridge gourd pieces, onion, red bell pepper and salt.
Fry for a minute or two, add a splash of water and cook covered on low flame till ridge gourd pieces are soft.
Uncover and stir in red chili powder.
Stir fry for a minute or two to evaporate any excess moisture.
Serve ridge gourd capsicum curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well.
Suggestions: If ridge gourd pieces are not cooked, add few more tablespoons of water and cook covered till done. If ridge gourd is tender, let the bell pepper cook a little before adding the ridge gourd.
Variations: Add few pinches of coriander powder or a pinch of garam masala along with red chili powder if you wish. Check other recipes with ridge gourd here.
Other Names: Ridge Gourd Capsicum Curry, Beerakaya Butta Pacchi Mirchi Kura.