Ridge Gourd Curry with Bengal Gram Split and Skinned Recipe

By Tmomw

 This is the most easiest and yummiest recipe that I am going to share with you all. I often make this at home and everyone likes it. It is a great way to make my daughter eat green vegetables. Ridge gourd is very nutritious as it is high in dietary fiber, vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese.

Prep time: 15 minutes
Cook time: 20 minutes
Serves: 4

Ingredients: -

  • 1/2 kg Ridge gourd
  • 1 Big Onion finely chopped
  • 1/2 bowl Bengal Gram Split and Skinned / Chana dal
  • 1/2 tsp Turmeric powder
  • 1 Red Chili
  • 1/4 tsp cumin seeds
  • Salt to taste
  • 1 tbsp Oil
  • 1/2 bowl Water

Method: -

  • Soak Bengal Gram Split and Skinned overnight.
  • Peel the gourd and cut them in about 2 inches pieces and slice them.
  • Chop the onions and wash the chana dal and keep aside.
  • In a kadai or heavy bottom pan add oil.
  • Heat oil and add cumin seeds and red chilies.
  • let it crackle then add onions.
  • Fry the onions for some time and add turmeric powder when it becomes transparent.
  • Add salt and let the onion cook for some more time.
  • Add the chopped gourd and mix well.
  • Cover the pan and let it cook in low flame for 5 minutes.
  • Keep string the vegetable from time to time so that it doesn’t stick at the bottom.
  • It will start releasing water now and you can also add some more water to make a little gravy.
  • Cover and let it simmer for 7-8 minutes.
  • When the gravy starts to get thick and vegetable is cooked turn the flame off.
  • It tastes great with paratha but can also be eaten with rice and roti.