Wednesday, February 16, 2011

Beerakaya/ Heerakai/ Ridge gourd curry

serves 2-3

Ridge gourds- 2lb
Onion diced- 1
Potato, diced - 1
Curry leaves - 4-5
Mustard seeds - 1/2 tsp
Cumin seeds - 1/2 tsp
Turmeric powder - 1/4 tsp
Red chili powder - 1/4 tsp
Cumin powder - 1/4 tsp
Coriander powder - 1/4 tsp
Garam masala - 1/4 tsp
Roasted peanut powder - 1/4 cup
Jaggery (or brown sugar) - 1tbs
Tamarind paste - 1tsp

Heat oil in a pan, add mustard seeds, cumin seeds, when they sputter, add curry leaves and onion. Stir till onion is transluscent. Add turmeric, salt, chili powder, cumin powder, coriander powder, garam masala and stir for a few seconds. Add ridge gourd and potato and stir for 2 minutes. Add a cup of water, peanut powder, jaggery, tamarind paste and let simmer on medium heat till potatoes are tender and curry is thickened. Garnish with cilantro. Serve with rotis or yogurt-rice.