Ridge gourd is a low caloried vegetable yet the the curry prepared with it is tasty with addition of dals and some spices.
QIngredients:
Tender ridge gourd / thurai / beera kaya in Telugu – 250 Gms,
Onion – 1 medium, chopped fine,
Green chilli – 2 slit into two,
Peeled garlic – 6 cloves, crushed,
Jeera powder – 2 pinches,
Dhania powder – 1 Tablesp,
Channa Dal – 2 Tablespoons, soaked for 15 min,
Oil – 2 Tablespoons,
Haldi – 1/8 Tsp,
Red chilli powder – 1/2 Tsp,
Chopped coriander leaves – 1 Tablesp,
Salt,
Dessicated coconut powder – 1 Tablesp,( optional ),
Method:
1).wash, peel and cut gourd into 1/2″ cubes, Add little salt , gently crush the pieces with hand and keep them aside, ( do not discard liquid ),
2).Heat a Kadai with oil ,fry onion, chilli, garlic and fry till onion turns pink.
3).Add dhania powder, jeera powder, haldi and chilli powder. Fry for few min.
4).Add Channa Dal, gourd pieces along with released liquid . Mix well and cover the kadai wi:h a lid.keep some water on the lid to avoid burning at the bottom of kadai.
5).Cook under low flame for 3 to 4 minutes.Stir the curry now and then . If necessary Sprinkle little water over the curry. Cook till the gourd pieces are tender and dal is soft. Sprinkle coriander leaves and coconut powder . Mix well and remove from fire. Serve as side dish for plain rice / chapati / poori.
6).Usually there is no need to add water to the curry as the water content in the gourd pieces itself is sufficient for the curry to cook.
Tip:
For variation add soaked skin less mung Dal in place of Channa dal.