Ridge Gourd Curry

Beerakaya Curry

Ingredients:

Ridge gourd – 2

Poppy seeds – 1 tsp

Fenugreek seeds – 1 tsp

Cumin seeds – ½ tsp

Mustard seeds - ½ tsp

Onion- 1 small (chopped)

Red chilli powder – to taste

Turmeric – 1 pinch

Salt – to taste

Curry leaves

Coriander leaves

Oil – 1 tbsp

Procedure:

Take a pan, and dry roast poppy seeds, and fenugreek seeds separately and ket them cool. Now make them into fine/coarse powder.

Peel, wash and cut ridge gourd into 1 inch pieces.

Take a cooking vessel, add oil when it is hot enough add mustard seeds and cumin seeds, when they crackle add curry leaves and chopped onions, turmeric, little salt and fry them for a while.

Now add ridge gourd, mix it well, add little more salt, cover it with lid and cook till they are 90% done.

Now add red chilli powder, grounded poppy seeds and fenugreek seeds, coriander leaves and mix well.

Turn the flame into low and cook for another 5 min.

Serve hot with rice.