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Ridge gourd tamarind gravy

This is something my Mum does pretty well. Even after many tries I get it wrong either watery or more sour etc.. So I gave up making it on my own. However last time when I was in India I insisted to be with her for the entire process to learn (she is not very good in giving written steps or giving measurement. She just follow her instinct to get her measurement and to my surprise it is always turn out to be perfect). I made few time after that it came out to be wonderful. Yellow Pumpkin, Yam can be substituted in place of ridge gourd


Ingredients:
Ridge Gourd – 3 cups (Scrap outer skin and chop into 1 inch cube)

Green Chillies – 5-7 to your spice level (slit it into 2)
Salt per taste
Black vadavam / vengaya vadagam  – 1.5 tablespoon
Curry leaves – 10 – 1 1/2 tablespoon
Tamarind – 2 table spoon
Turmeric powder – 1/2 teaspoon
Oil – 1 teaspoon
Method:


Pressure Cook Ridge gourd with salt, Slit green chillies and turmeric powder. I had young ridge gourd so I didn’t add water at all. Even if you add water,  add very little as ridge gourd will give out water

Strain excess water and mash the cooked ridge gourd

Heat kada and add oil. When it is hot add curry leaves and black vadavam. Fry for 30 sec. Add mashed ridge gourd and tamarind paste.




Mix it well and let it boil for another 4-7 mins

Switch it off and serve with rice

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18 Replies to “Ridge gourd tamarind gravy”

  9. Ezcookbook
    Reply

    so quick and easy curry..

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