If you are bored preparing the same kind of side dish using Ridge Gourd, here is an interesting twist that gives a bite to an otherwise soggy vegetable. The vegetable is transformed and gets your family and friends guessing what the vegetable could be. They will be surprised, I am sure!
Ingredients:
1 Ridge Gourd
1 Onion, chopped finely
2 big cloves of Garlic
1 inch Ginger
1/2 cup Coriander leaves
1/2 cup Garlic leaves (Optional)
2 to 3 Green Chilies
2 tbsp Oil
1 tsp Jeera
2 to 3 Red Chilies
2 Bay leaves
1 inch piece Cinnamon/Dalchini
1/2 tsp Turmeric Powder
1 tsp Coriander powder
1 tsp Jeera Powder
1/2 tsp Garam Masala Powder
1 tbsp Kasoori Methi
1 tbsp Fresh Cream
8 to 10 Cashew nuts
Method:
Peel Ridge gourd and cut into small pieces.
Grind Ginger, Garlic, Coriander leaves, and Garlic leaves to a rough paste and keep it aside.
Fry Cashew nuts in Ghee and keep them aside.
Heat a pan and add Oil, add Jeera, Red Chilies, Cinnamon, and Bay leaves.
Add Onion and saute for 2 to 3 minutes.
Add Ridge Gourd and stir-fry for 2 to 3 minutes. If it is too dry, add little water. Cover and cook for another minute.
Add the ground paste, Salt, Turmeric Powder, Jeera Powder, Coriander Powder, Garam Masala Powder, and Kasoori Methi.
Mix well.
Add Fresh Cream and mix again. Add the Cashew nuts and gently mix.
Remove to a serving dish. Serve hot with your choice of Roti.
