Ridge Gourd Pepper Kootu

Ingredients

  • 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
  • Mustard – ½ teaspoon
  • Asafotida powder – a pinch
  • Curry leaves – few
  • Sambar Onion – 2 Nos


Ingredients 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


Ingredients For seasoning

  • Oil – 1 teaspoon
  • Mustard – ½ teaspoon
  • Asafotida powder – a pinch
  • Curry leaves – few
  • Sambar Onion – 2 Nos

Directions

  1. Cook Green gram dhal along with a pinch of turmeric powder till soft.
  2. Peel off the skin from ridge gourd and cut it into small pieces. Put these pieces in a pan, add turmeric powder and salt. Cover with a lid and cook on medium flame till soft.
  3. Meantime, in a kadai add a teaspoon of oil and fry red chillies, coriander seeds, bengal gram dhal, pepper, jeera for one to two seconds. Finally add the coconut gratings and fry for one more second. Remove and let it cool. Grind it to a fine paste.
  4. When the vegetable is cooked well, add the ground paste and cooked dhal along with little water and mix well.
  5. Allow to boil for few minutes on low heat.
  6. Season it with mustard, asafotida powder, curry leaves and chopped onion.

Ridge gourd is known as Chinese Okra in the US.

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