Ridge Gourd / peechinga – 350 gm
Grated coconut – 1 to 1 1/2 cups
Fenugreek seeds / uluva – 2 pinches
Garlic – 2 cloves
Shallots or Onion – 1/4 cup
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Turmeric powder – 1/4 tsp
Green chilli – 4
Tamarind – a gooseberry sized
Mustard seeds – 1/4 tsp
Dry red chillies – 2
1. Remove the skin of ridge gourd.
2. Soak tamarind in little water. Squeeze out tamarind water discarding the pulp.
3. Heat oil in a pan. When oil is hot, add coconut, shallots, garlic, and cumin seeds. Stir continuously on low medium flame. Add curry leaves and fenugreek seeds. Saute till coconut is brown in color.
4. Now lower the flame, add coriander powder and chilli powder. Stir continuously till the raw smell leaves. Switch off the stove. Allow it to cool down.
5. Grind roasted coconut with little water. Set the ground paste aside.
6. Heat oil in a pan. When oil is hot, add onion and green chillies. Saute nicely.
7. When onion is soft, add turmeric powder. Saute for 1 minute. Add ridge gourd pieces. Mix well on medium flame for 2-3 minutes.
8. Close the pan using a lid. Cook for 2 minutes. Open the lid, add tamarind water and salt. Mix well. When it comes to a boil, add ground paste. If you feel gravy is thick, add water as necessary.
9. Close the lid. In between, open the lid and stir.
10. Close the lid and cook for 5-6 minutes. After 5 minutes, gravy will be slightly thickened. Switch off the stove.
11. Heat oil in a pan. Crackle mustard seeds. Add dry red chillies and curry leaves. Pour this over curry.