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4-5 medium ridgegourds sliced
1 large onion sliced thickly
1 medium onion thinly slivered
2 tomatoes diced
4 green chillies
1 stalk curry leaves
1 cup - coconut cut in thin chips
4 dry red chillies
1/2 tbsp - coriander (dhania ) seeds
1/2 tsp - fenugreek seeds
1/2 tsp- mustard seeds
1/2 tsp- turmeric powder
salt to taste
2 tbsp- tamarind pulp
3 tbsp- oil
How to Make Ridgegourd Theeyal
Heat 1 tbsp oil in a pan, add following one at a time, fry, drain and remove. Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
Grind all to a paste adding oil leftover in pan too.
Heat 1 tbsp oil in same pan, add turmeric powder and ridgegourd.
Stir and saute for 3-4 minutes till crunchy.
Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
Sprinkle 1/2 cup water over contents of pan, return to heat
Cook covered till gravy thickens.
Stir once in between. Take off heat.
Heat remaining oil in a small pan.
Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
Allow to splutter.
Add sliced onion, stirfry for 2-3 minutes.
Add to curry, cover and allow tempering to permeate.
Remove lid,stir gently.Serve hot with practically anything like rice, chapatis, puris, etc.
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