• Ridge Gourd – 2 to 3 Nos
  • Green Gram Dhal – ¼ cup
  • Turmeric powder – a pinch
  • Salt – ½ teaspoon or as per taste
  • Red Chilli – 2 Nos
  • Coriander seeds - 1 teaspoon
  • Black Pepper – 1 teaspoon
  • Jeera – ½ teaspoon
  • Bengal gram Dhal – 2 teaspoon
  • Coconut gratings – 2 tablespoon
  • Oil - 1 teaspoon
  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Asafotida powder - a pinch
  • Curry leaves – few
  • Sambar Onion - 2 Nos
  • To fry:
  • Red Chilli – 2 Nos
  • Coriander seeds - 1 teaspoon
  • Black Pepper – 1 teaspoon
  • Jeera – ½ teaspoon
  • Bengal gram Dhal – 2 teaspoon
  • Coconut gratings – 2 tablespoon
  • Oil - 1 teaspoon
  • For seasoning:
  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Asafotida powder - a pinch
  • Curry leaves – few
  • Sambar Onion - 2 Nos

Cook Green gram dhal along with a pinch of turmeric powder till soft.

Remove the skin from ridge gourd and cut it into small pieces. Put these pieces in a vessel and add turmeric powder and salt. Cover with lid and cook on medium flame till soft.

Meantime, in a kadai put a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dhal, pepper, jeera for one to two seconds and finally add the coconut gratings and fry for one more second. Remove and cool it. Grind it to a fine paste.

When the vegetable is cooked well, add the ground paste and cooked dhal along with little water and mix well. Allow to boil for few minutes on low heat.

Season it with mustard, asafotida powder, curry leaves and chopped onion.

Note: Ridge gourd is known as Chinese Okra in US.