Ridge gourd is washed and the skin is chopped into pieces. Chopped ridge gourd is then boiled in water till just soft. The skins are then fried in oil along with boiled chana dal and spices. Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd Chana Dal Curry.
Ridge Gourd 2 – 3 Medium
Chana Dal 1/4 Cup
Grated Coconut 4 Tbsps
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
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 5
Oil 2 tsps
Method of preparation:
Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups).
Chop the ridge gourds skins into big chunks.
Boil chana dal in enough water for around 15 – 20 minutes or until they are soft and translucent.
Strain the cooked chana dal and keep aside.
Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.
Boil till ridge gourd changes to light green in color and turns just soft.
Strain the ridge gourd and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, cooked ridge gourd.
Fry for few minutes or until ridge gourd takes a light brown color.
Stir in cooked chana dal, red chili powder and salt.
Fry for couple of seconds, stir in grated coconut and remove from heat.
Serve ridge gourd skins chana dal curry with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd skins are not over cooked. Overcooking loses the taste and texture of the ridge gourd.
Suggestions: If the ridge gourd is not boiled properly, either boil for longer time or cook covered along with spices till its done.
Variations: Check out what you can do with ridge gourd flesh when the skin is all peeled off.
Other Names: Ridge Gourd Chana Dal Curry, Beerakaya Tokku Senaga Pappu Kura.