Ridge Gourd Curry

I think that one person who was my inspiration to start my own blog was Saffron Hut. She has this most interesting blog with amazing photographs and to top it off, she has a very nice take on life and writes very well.
Her recipes are easy, simple and taste good. I have tried a few, but ridge gourd being one of my favorite vegetables, this is one from her blog ended up being a staple on my table. It is a dish which can be cooked with very little oil, which makes it the perfect food for me. But nowhere does it compromise on the taste.

Ridge gourd ( aka Beerkaya, Beerkanga) has a rather bland taste like zucchini and lends itself very well to the taste of the spices added. Here the potatoes, carrots and ridge gourd come together to make a curry which will go well with either rice or chapatis. The kids also enjoyed this with chapatis.

Here is the recipe exactly as in her blog.




Ingredients:

1 medium ridgegourd diced

2 potatoes diced

1 carrot diced

2 ripe tomatoes chopped

1 onion chopped

1 tsp oil

1/2 tsp cumin/jeera seeds

3 tsp sambhar powder or curry powder

1/2 tsp turmeric powder

1 small lump of jaggery

salt to taste


Method:

Chop all the vegetables into medium cubes

Heat 1 tsp oil in a wide pan and add the cumin seeds when the oil is hot.

When the cumin seeds start sizzling, add the chopped onions
Saute the onions well.

Add the sambhar powder and turmeric powder. Fry well till well roasted and aromas waft all through the kichen.

Add the chopped tomatoes and fry till the tomatoes turn pulpy.

Add the carrots, potatoes, ridge gourd pieces and stir well.

Cover and let simmer in its own juices till all the vegetables are done.

Garnish with coriander leaves and serve hot.

Enjoy!!!!