Beerakaya (Ridge gourd)

A simple variety..... no onions, tomato or masala. Just add ginger and garlic for some wonderful aroma and a touch of toasted sesame seeds powder, for a pleasant tasting curry!

Ingredients

Beerakaya - 4 cups, chopped (peel skin slightly - just around the ridges)

Ginger - 1 tbsp, finely chopped

Garlic - 1 tbsp, finely chopped

Cumin seeds - 1/2 tsp

Dried red chillies - 2, tear and deseed

Urad dal - 1 tbsp

Green chillies - 4, slit lengthwise

Curry leaves - sprig

Sesame seeds powder - 2 tbsp (toasted and coarsely ground)

Milk - 3 tbsp

Oil - 1 tbsp

Method

1. Heat oil in a wide skillet and add seasoning of cumin seeds, dried red chillies, urad dal, curry leaves.
2. Let urad dal turn pale brown, then add giner and garlic. Saute for a minute and add slit green chillies, chopped beerakaya.
3. Add salt, mix, cover and cook in its own moisture, until done. Ridge gourd should not turn mushy - should be firm, yet soft.
4. Uncover, let all moisture evaporate and add toasted sesame seeds powder.
5. Saute for a couple of minutes, add milk and turn the heat off. Mix well.

Serve with rice. Also good with Roti/Phulka.