August 28, 2013

Ridge gourd with Chick peas

Ingredients:
Ridge gourd - 250 gm
Chick peas - 150 gm
Capsicums - 2
Fresh coconut - 2 tbsp
Nutmeg powder - 1/4 tsp
Red chilli powder - 1 1/2  tsp
Turmeric - 1/2 tsp
Salt to taste
Green chillies - 4-5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Curry leaves -  few
Oil - 3 tbsp
Lemon juice - 1 tbsp
Coriander leaves - 1 tbsp (chopped)

Method:

  • Soak the chick peas overnight. Boil them in salt water till tender. Drain the water and keep aside.
  • Peel and cut ridge gourd into small pieces.
  • Cut the capsicum into slices.
  • Heat oil in kadai, add mustard seeds, cumin seeds and curry leaves. Fry till mustard crackles.
  • Add capsicum, gourd pieces and chillies. Fry them till they are half tender.
  • Add spices and cook for 2 minutes.
  • Add boiled peas, coconut and water. Cook in low flame till the gravy is thick.
  • Lastly add coriander leaves then remove from fire.
  • Now add lemon juice and mix well.
  • Serve with rice or roti.




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