Ridge Gourd Curry/Beerakaya Curry/Peerkangai Curry/Turai Ki Sabzi

Ingredients:

3 Ridge Gourds/Beerakaya peeled and chopped into small pieces
1 Onion finely chopped
4-5 Green Chilies sliced
1 Medium Tomato finely chopped
1 tbsp Ginger-Garlic Paste
2 tsp Coriander Powder
1-2 tsp Red Chili Powder or as desired
1/2 tsp Turmeric powder
1/2 tsp Cumin
1/2 tsp Udad Dal
1/2 tsp Mustard
1/2 Methi/Fenugreek Seeds
Finely chopped Coriander Leaves
Salt to taste
4-5 tbsp Cooking Oil

Method:

Heat Oil in a kadai/Non-Stick Pan,add the Cumin,Mustard,Udad Dal,Methi.
Allow it to splatter,then add the Onions,Green Chilies and cook until the Onions are cooked.
Now add the Ginger-Garlic paste and fry for 7-8 secs or until the raw smell is gone.
Now lower the flame and add the chopped Ridge Gourd,Turmeric,Salt,Red Chili Powder and mix well.
Now close the lid and cook the Ridge Gourd in low flame ( Do not add water to prepare this dish,the Ridge Gourd itself oozes out water).
When Ridge Gourd is almost done add the chopped Tomatoes,mix well and close the lid.
After 5min's remove the lid and cook until oil oozes out.
Finely garnish with Coriander Leaves.
Serve with Sambar/Dal Rice,Roti/Chapathi.