Cuisine: Andhra Pradesh state of India
Ingredients:
Coconut oil - 4 tablespoons
Mustard seeds - 1/4 teaspoon
Cumin seeds - 1/4 teaspoon
Curry leaves - 1 sprig
Onions (chopped) - 3
Green chilies (slit) - 6
Chana dal (split Bengal gram) - 1 cup
Water - 2 cups
Ridge gourd - 1 kg
Salt - as required
Turmeric powder - a pinch
Method:
Peel the ridge gourds and chop them into small pieces. Soak chana dal in water for 30 minutes. Heat coconut oil in a heavy bottomed pan and add mustard seeds and cumin seeds. Once they start to splutter, add curry leaves. Then add chopped onions and green chilies. Saute until the onion is pink and translucent. Then add soaked chana dal and water. Cover and cook on low flame until the chana dal is 70% cooked. Add chopped ridge gourd, salt and turmeric powder. Cook until the ridge gourd is soft and all the water has evaporated. If there is still water left after the ridge gourd is soft, cook on high flame until the water evaporates. Serve along with rice.
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