RIDGE GOURD GRAVY

 INGREDIENTS

1. Ridge gourd               1/2 kg
2. Small onion               20
3. Tomato                       2 nos
4. Ginger-garlic paste    1 tbsp
5. Chilly powder           2 tsp
6. Turmeric                   1 tsp
7. Curry masala            1 tsp
8. Dhania powder         1 tbsp
9. Salt                            3 tsp
10. Water                        5 cups
11. Badaga                      little
12. Castor oil                  1 tsp
13. Coriander leaves       handful

POWDER MASALA

1. Roasted gram dhal      3 tbsps
2. Cinnamon                   2"
3. Cloves                        5
4. Fennel seeds              1 tsp
5. Jeera seeds                 1 tsp

FOR SEASONING

1. Oil                          4 tbsps
2. Mustard seeds        1 tsp
3. Urad dhal               1 tsp
4. Bengal gram          1 tsp
5. Curry leaves           little
6. Hing                       1/4 tsp

METHOD

• Wash ridge gourd and scrape the skin, cut into cubes.
• Cut onion, tomatoes, and coriander leaves.
• Powder the masala given, heat oil in a pressure cooker or kadai.
• Add seasoning and splutter mustard seeds, fry dhal, curry leaves and hing.
• Saute onion for a while, add ginger-garlic paste, tomatoes.
• Add chilly powder, turmeric, curry masala, powdered masala, dhania powder.
• Fry on low heat for a minute, add the vegetables and fry.
• Add water, badaga, castor oil, salt and bring to boil.
• Cook for 3 whistles in a cooker or cook o medium flame for 15 minutes with closed lid.
• Cook until the oil floats on top, garnish with copriander leaves.
• Serve with rice, chapati, puri, ragi mudde.