Ridge Gourd with Cilantro

Beerakaya Kothimera Kura.
Ridge gourd is slightly peeled and chopped. It is then cooked in oil along with spices and ground herbs. Finally freshly ground roasted gram powder is stirred in. Serve ridge gourd with cilantro over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Ridge Gourd with Cilantro.
Ingredients:
Ridge Gourd 2 – 3 Medium
Cilantro 2 Cups Packed
Green Chiles 3 – 4
Dalia / Roasted Gram 2 Tbsps
Salt to Taste
Talimpu:
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Lightly peel, remove ends and wash the ridge gourds.
Chop the ridge gourd into small pieces.
Remove stems, wash and slice the green chiles.
Wash, remove hard stems and roughly chop the cilantro.
Grind cilantro and green chiles into paste adding half a cup of water.
Grind dalia / roasted gram into fine powder.
Stir ground dalia powder with 4 tbsps of water and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add the ridge gourd pieces.
Fry briefly and cook covered for few minutes.
Stir in ground cilantro paste and salt.
Cook covered on low flame till ridge gourd is soft.
Uncover, stir in roasted gram mixture and mix well.
Serve ridge gourd with cilantro over plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well.
Suggestions: If ridge gourd is not cooked well, add few tablespoons of water and cook covered on low flame till done. Adjust green chiles according to spice.
Variations: Check other recipes
Other Names: Ridge Gourd with Cilantro, Beerakaya Kothimera Kura.