Ridgegourd masala is a dish invented/started by my mom. Due to her health condition, she started to avoid many vegetables that included potato the most. She wanted to try something different just like potato masala, but instead she used ridgegourd. The result was superb and since then we have been making it regularly . This dish goes well with chapathis. Few days back I served this masala with chapathis to a friend who came on a casual visit, they could not believe that it is a ridgegourd dish, as they were not a favourite of this vegetable. They asked me the recipe and said if ridgegourd is cooked this way, they sure are going to have it.
Ridgegourd - 2 or 3 cups chopped
Onion - 1 small chopped
Garlic - 4 pods crushed
Green chillies - 4 slit long
Jeera/cumin seeds - 1/2 tsp
Salt as needed
Oil - 1 tbsp
Peel the skin of ridgegourd( can save them for thovayal/chutney) and cut into thick pieces. Add 1/4 cup of water and cook till soft. Can also keep in the micorwave for 8 - 10 minutes...remove and cool.
Heat oil in a kadai/pan and add jeera...when they start to splutter up add crushed garlic,slit green chillies and chopped onions, fry till onions are light brown/ tranparent....next add ridgegourd paste( grind the above cooked vegetable to a smooth paste..can do it while frying onions..side by side)....add salt and cook till it comes to a boil remove and serve with chapathis/parathas.
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