Need To Have
- Ridge Gourd - 1 big and long
- Potatoes - 3 medium
- Tomato - 1 big
- Garlic - 4 pods
- Chilli Powder - 3/4 teaspoon
- Coriander Powder - 1/2 teaspoon
- Roasted Jeera Powder - 3/4 teaspoon
- Turmeric Powder - 1/4 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Cumin Seeds - 1/2 teaspoon
- Curry Leaves - one sprig
Boil the potatoes, peel and dice them, peel and chop the ridge gourd into big chunks and crush the garlic with the skin. Heat oil, add the mustard and cumin seeds, after the spluttering stops, add the garlic and the curry leaves, saute for a few mins.
Now, add the potatoes, salt, roast it till it turns golden, then add the ridge gourd, mix well, add the chilli, coriander and turmeric powders, cover and cook for 5 mins. Add the chopped tomatoes and the cumin powder, mix, cover and cook for 5 more mins, till the tomatoes are just cooked but not mushy. Goes well with rotis or rice.
Sending it to Food Corner to the Hot And Spicy Treats event.
While peeling the ridge gourd, do not remove the skin fully, leave it here and there, this way, the vegetable does not break down fully when cooked.
When I updated the pictures, I have used baby potatoes instead of regular ones, use potatoes which hold their shape after boiling, otherwise the curry will turn out mushy.