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Sunday, October 25, 2009

Ridge Gourd Curry


1.5 medium sized Ridge Gourds / Heerekayi

1/2 small Onion

1-2 Green Chillies

3-4 cups Milk

Pinch of Turmeric powder

1/2 tsp Coriander powder

Salt to taste

2-3 strands of Coriander leaves

1 Red Chilly

1/2 tsp Mustard seeds

1/4 tsp Cumin seed

1/2 tsp Black gram seeds

1/2 tsp Bengal gram seeds / Chana dal

3-4 Curry leaves

1-2 tsp Oil


Peel the ridge gourds and chop them into medium sized pieces. Chop the onion into small pieces. Cut the green chillies into two halves.

Put oil in a pan and heat. Add mustard seeds, black gram seeds, cumin seeds, bengal gram seeds and red chillies and fry. Once they start spluttering, add curry leaves, green chillies, chopped onion and fry them in medium flame until onion turns light golden in color. Add turmeric powder, coriander powder and fry them for about 1 min.

Add chopped ridge gourd and milk. Mix them well and bring them to boil.

Cook this mixture in a low/medium flame for about 20-30 mins by covering a lid. Keep stirring the mixture once in 2-3 mins.

Switch off the flame, garnish with chopped coriander leaves. It goes well with Chapathi. I have tried this recipe from Vahrehvah. Thanks Sanjay.

1 comment:

rkramadh said...

very interesting! I wonder though if the milk splits when heated with spices/onions etc?