Here’s a simple and delicious side-dish that goes well with chapathis..
Ingredients (Serves 4)
1. Ridge gourd (peechinga/turai) – 2, peeled and cut into medium thick rounds
Chana dal / Bengal gram – 1/2 cup (Soaked in enough water for 1 – 2 hrs)
2. Oil – 1.5 tbsp
3. Onion – 1/2 – 3/4 cup, thinly sliced and halved
4. Garlic – 2 medium, coarsely ground or crushed
5. Turmeric powder – 1/2 tsp
Chilly powder – 1/2 tsp
Cumin powder – 1/2 tsp
Coriander powder – 1 tsp
Pepper powder – 1/4 tsp
6. Tomato – 1 small, chopped
7. Water – 2 – 3 tbsp
8. Salt – To taste
9. Cilantro – 2 tbsp, chopped
Method
Heat 1.5 tbsp oil in a kadai and add sliced onion. Saute until transparent and then add crushed garlic. Cook for a few minutes until their raw smell is gone. Add 2 – 3 tbsp water, spice powders (ingredients numbered 5), chopped tomatoes and fry for a few minutes until oil separates. Add chana dal and stir for a minute. Next add ridge gourd pieces and mix well. Cover and cook for 20 – 30 minutes stirring occasionally, until 3/4th done. Add salt, to taste. Cook until done. Sprinkle cilantro and serve hot with chapathis.
Recipe Courtesy – Zahera Ummat
When do you add the ridge gourd? Thanks for sharing
Maya: What would the quantity of the ridge gourd amount to, either in cups or lbs?
Around 2.5 – 3 cups..