2smallonionssmall, (optional) (about ½ cup chopped)
1green chili(optional)
½cuptomatoesripe, red, chopped finely
Salt as needed
1/8tspturmeric powderor haldi
½tspred chili powder(use as needed)
Spice powder
¾tbspchana dalor bengal gram
¾tbspurad dalor skinned black gram
1garlicclove
1tbspdried coconut
1tspsesame seeds(optional)
½tspjeeraor cumin
1red chilli
1pinchmethi seeds(optional)
How to make the recipe
Preparation
Dry roast red chilli, chana dal and urad dal until the dal turns golden and aromatic.
Then add garlic, sesame seeds, jeera and coconut. Fry until coconut turns aromatic.
Cool completely and make a fine powder. Set this aside
Wash ridge gourd well, then peel off the skin. If using organic gourd, then you can use the peel to make chutney.
Chop the ridge gourd to half inch pieces and set aside.
Wash and chop onions & tomatoes finely. I do not use onions for this recipe just to cut down the cook time.
How to Make Ridge Gourd Curry
Heat the pot with oil, then add mustard and cumin. When they begin to crackle, add hing and curry leaves. Then add garlic and chilli. Saute for 1 minute.
If using onions add them and fry till transparent. Then add the ridge gourd and fry on a medium flame for 3 to 4 minutes.
Add tomatoes, salt, red chili powder and turmeric. Mix and fry for about 2 minutes.
Cover and cook on a low flame. After a while the gourd will begin to ooze out moisture. Keep stirring occasionally to prevent burning, continue cooking till the tomatoes and gourd are soft cooked.
Some gourds do not let out any moisture in that case sprinkle 3 to 4 tbsps water and cook. I do not use water at all.
When the ridge gourd is finished cooking, you should be left with little thin gravy.
Sprinkle the spice powder made earlier.
Cover and cook until the curry turns slightly thick for about 4 to 5 mins. Taste the curry and add more salt as desired.