Ingredients:
Tender ridge gourd – 250 gms,
Onion – 1, medium size, chopped fine,
Green chilli – 1, chopped fine,
Peeled and crushed garlic cloves – 5 to6,
Jeera – 1/4 tsp,
Dhania seeds – 1/2 tablesp,
Salt,
Tomato – 1 medium, chopped fine,( optional ),
Mung dal without skin _ 2 tablesp, washed and soaked in water for 1/2 hr,
Red chilli powder – 1/2 tsp,
Haldi – 1/8 tsp,
Fresh curd – 2 tablesp,
Method:
1).Dry fry dhania seeds, jeera, garlic and blend them into course powder. Keep it aside.
2).Wash, peel the gourds lightly and cut into 1/2″ cubes. ( Check a piece of gourd for bitter ness before cutting into cubes ).
3).Put gourd pieces in a kadai. Add onion, tomato, green chilli, drained dal, salt, chilli powder, curd, and haldi powder .
4).With a clean hand mix the contents and gently crush them so that all ingredients are blended well. Keep it aside for 2 minutes so that the gourd and onion pieces release water.
5). Add 1 or 2 tablesp of water, mix well and keep the kadai on flame. Cover with lid and cook the curry on low flame till the gourd pieces and dal turn tender. If necessary drizzle a tablesp of water. Cook till all the moisture disappears.
6).Sprinkle dhania jeera powder and mix well. Lastly add chopped coriander and remove from fire.
7).Serve this delicious protein rich ridge gourd and mung dal curry with chapathi/ roti/ hot rice with a tsp of ghee.
Tip:
You can pour little water on the lid if necessary to avoid burnt out curry at the bottom.