Ridge Gourd Theeyal
Ingredients
Ridge gourd - 1/2 kg
Grated coconut - 1 cup
Small onions - 5
Coriander Powder - 3 tsp
Chilli powder - 2 tsp
Pepper corns - 6
Fenugreek seeds - 1 tsp
Cumin seeds - 1 tsp
Mustard seeds - 1/2 tsp
Whole red chilli - 2
Curry leaves a few
Tamarind paste – 2 tsp
Salt as required
Oil as required
Directions
Scrape the sharp edges and take off the inside seeds if the seeds are thick. Wash and cut them into pieces.
Fry the grated coconut and 5 small onion using some oil in an even heat, slowly till its colour turns into golden brown. Reduce the heat. Add chilli powder, coriander, cumin seeds and fenugreek seed Stir for 1 minute. Grind it to a fine paste and keep aside.
Soak the tamarind in water.
Heat 1/4 cup oil, lightly fry the ridge gourd pieces and keep aside. In the same oil, splutter mustard seeds, saute whole red chilies two split into two, saute 1 sprig of curry leaves and add the ground coconut paste. Add tamarind water, enough salt and the ridge gourd piece and slow cook for ten minutes.
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