Ridge Gourd Raita

Beerakaya Perugu Pachadi.
Ridge gourd is lightly peeled and chopped into pieces. It is then cooked oil along with spices. Once the mixture is cooled down, it is added to yogurt. Ridge gourd raita is garnished with cilantro and can be served with steamed rice or with roti.
Makes: around 2 Cups Ridge Gourd Raita.
Ingredients:
Ridge Gourd 1/2 Small
Yogurt 1 1/2 Cups
Onion 1
Green Chiles 2 – 3
Turmeric Powder a big Pinch
Salt to Taste
Cilantro few Sprigs
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 3
Oil 2 tsps
Method of preparation:
Lightly scrape, wash, remove ends and chop the ridge gourd into small pieces.
Whisk yogurt in a mixing bowl.
Wash and finely chop the cilantro.
Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
Once onion turns translucent, add the chopped ridge gourd.
Cook covered on low flame for few minute or until ridge gourd is soft.
Uncover, stir in turmeric powder and salt
Remove from heat and keep aside to cool down.
In a mixing bowl, mix together yogurt and above ridge gourd mixture.
Garnish with cilantro and serve ridge gourd raita with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.
Suggestions: Adjust the consistency of the raita with water.
Other Names: Ridge Gourd Raita, Beerakaya Perugu Pachadi.