Ingredients
Ridge gourd- 2 cups
Onion- 1diced
Garlic- 4 cloves
Tomato- 1diced
Dried red chilli- 3
Toor dhal- 2 tbsp
Thick tamarind paste- 1/2 tsp or as per taste
Turmeric powder- 1/2 tsp
Salt- to taste
For tempering
Oil- 3 tbsp
Mustard- 1/4 tsp
Urad dhal- 1/4 tsp
Curry leaves- few
Asafoetida- pinch
Vadagam can be substituted for mustard and urad dhal.
Method
- Scrape out only the rough ridges from the skin of ridge gourd and dice it into small pieces.
- In a pan heat oil and saute the toor dhal and red chilli.Sprinkle turmeric powder.
- Add the onion, garlic, ridge gourd and tomato and saute till the veggies are soft.
- Add salt and tamarind paste. Place it in a pressure cooker with 1/2 cup of water and cook for 15 minutes.
- The mixture can be cooked in stove top too until the dhal is cooked.
- Mash the mixture into desired consistency and transfer to a serving bowl.
- In pan, heat oil and do the tempering. Pour over the gravy.
Serve the gravy with rice and some potato chips.