Cuisine: Andhra Pradesh state of India
Ingredients:
Coconut oil - 2 tablespoons
Chana dal (split Bengal gram) - 1 teaspoon
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaf - 1 sprig
Green chilies (slit) - 2
Onion (chopped) - 3
Salt - as required
Turmeric powder - 1/4 teaspoon
Ridge gourd - 1 kg
Chili powder - 1/2 teaspoon
Coconut milk - 1 cup
Method:
Peel the ridge gourds and wash them. Chop them into small pieces. Heat coconut oil in a clay pot or any other pot. Add chana dal. Saute for a few seconds and add mustard seeds and cumin seeds. Once they start spluttering, add curry leaves and green chilies. Then add chopped onion, salt and turmeric powder. Cook until the onion is pink and soft. Then add chopped ridge gourd. Mix and cover the pot with a lid. Cook until the ridge gourd becomes soft. Then, cook on high flame until all the water content is gone. Add chili powder and coconut milk. Cook until the curry becomes a little thick. Turn off the stove. Serve after cooled with rice.
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