Main ingredients: ridge gourd and chick peas.

For 2-3 people.                                                           Cook time: 50 minutes.

RIDGE GOURD  AND SPLIT BENGAL GRAM RECIPE SERVING BOWL

RIDGE GOURD AND SPLIT BENGAL GRAM RECIPE SERVING BOWL

INGREDIENTS:

  1. Ridge gourd- ½ kg. (peeled and finely chopped).
  2. Split Chick peas (split Bengal gram)- 50 gms. (half boiled).
  3. Turmeric powder- 1 pinch.
  4. Salt- to taste.
  5. Ginger garlic paste- ¼ tsp.
  6. Garam  masala powder- ¼  tsp.
  7. Red chilly powder- ½ tsp.
  8. Chopped coriander leaves- 2tbsp.
  9. Onions- 1 medium. (chopped).
  10. Green chilies-3. (chopped).
  11. Water- 1 cup.

FORTEMPERING:

  1. Oil- 2-3 tbsp.
  2. Cumin seeds/ jeera/ jeelakarra- 1tsp.
  3. Mustard seeds/ ria/ aavaalu- 1tsp.
  4. Split black gram/urad dal/ minappappu- 1tsp.
  5. Curry leaves- 1 sprig.

COOKING INSTRUCTIONS:

  • Heat oil in a cooking vessel on medium flame, add cumin seeds, mustard seeds and split black gram and let them splutter. Add chopped onion and green chillies, ginger garlic paste and sauté for a minute.
  • Add curry leaves, finely chopped ridge gourd , turmeric powder and salt and continue to sauté till the oil separates.
  • Add half boiled split chick peas, red chilly powder garam masala powder and water and mix well.
  • Cover with lid and simmer for 5- 10 minutes or till the curry reaches to desired gravy consistency.
  • Turn off heat. Garnish with chopped coriander leaves. Serve hot with rice or roti.

Hope you like it.

SABITHA..

 

 

 

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