Ridge gourd=Dodka (in Marathi) = Turai (in Hindi) =Birakaya (in Telugu). Ridge Gourd is a dark green, ridged, and tapering vegetable. It has white pulp with white seeds embedded in spongy flesh.
This is an Indian dish made with ridge gourd, lentils, and spices. This is a slightly different recipe than the following recipe: Ridge Gourd Soup-1
Ingredients:
- 1 cup Toor dal (split pigeon peas)
- 1 cup ridge gourd pieces
- 1 cup onion pieces (optional)
- 4-5 Garlic cloves
- 1-inch Ginger
- 1/4 cup cilantro
- 6-7 curry leaves
- 1 tbs oil
- ½ tsp mustard seeds
- ½ tsp cumin seeds
- Salt
- 3-4 green chilies
- 1 tsp lemon juice (optional)
- 1/8 tsp Hing (asafetida)
Method:
- Wash, and drain Toor dal.
- Wash, peel and cut the ridge gourd into small pieces.
- Add ridge gourd pieces to the daal, add double the water to it and pressure cook together.
- You can use a pressure cooker (medium flame, 3 vigils) or instant pot (pressure cook for 15 min) or on the stovetop (until it cooks well).
- Make a coarse paste of green chili, garlic, ginger, cilantro, and curry leaves.
- Take a cooking pot. Add oil and heat it.
- Add mustard seeds, and cumin seeds, and let them crackle.
- Add onions, hing, and the coarse paste, and saute until the rawness goes away.
- Add cooked daal and ridge gourd to the pot and mix well. Cover the lid.
- Add turmeric powder, and salt to it.
- Let it cook.
- Add water if needed..
- Add lemon juice.
- When dal reaches the desired consistency, turn off the stove.
- Serve hot dal with rice or roti (Indian flatbread).
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