Beerakaya allam pachimirchi karam kura/ridgegourd curry flavored with ginger-chilly paste

Ingredients

• Tender RidgeGourd 2
• Ginger 1 inch
• Green Chilly 2
• Canola Oil 1 tbsp
• Mustard Seeds 1/2 tsp
• Turmeric 1/8 tsp
• Salt to taste
• Cilantro few leaves

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Preparation

• Rinse the ridgegourd , ginger and chilly under cold water.
• Now peel the ridgegourd and cut into 1 inch length pieces. Place a pan on the stove on medium high heat and add oil to it.
• Once the oil heats up add mustard seeds and let them pop then add the cut ridgegourd and turmeric to the pan and let cook for few minutes.
• While the ridgegourd is cooking , take ginger and chilly in a mortar and pestle and crush them to small pieces.
  
• Once the ridgegourd is tender and cooked add the crushed ginger and chilly along with salt and stir well and let cook for 1 more minute.
• Finally garnish the curry with cilantro.

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