Ridge Gourd

How to Prepare

1. Peel and chop the ridge gourd into small cubes. Set aside.
2. In a pressure cooker, cook the toor dal with 4 cups of water and a pinch of turmeric for 3 whistles or until soft. Mash lightly and set aside.
3. In a blender, grind the grated coconut, cumin seeds, green chilies, and a little water into a smooth paste.
4. In a large pot, heat coconut oil over medium heat. Add mustard seeds and let them splutter.
5. Add curry leaves and asafoetida to the pot and sauté for a few seconds.
6. Add the chopped ridge gourd and sauté for 2-3 minutes.
7. Pour in 2 cups of water, add salt, and cook until the ridge gourd is tender (about 5-7 minutes).
8. Add the cooked toor dal and the ground coconut paste to the pot. Mix well.
9. Adjust the consistency by adding more water if needed. Simmer for 5 minutes on low heat.
10. Turn off the heat and serve hot with rice or roti.