RIDGE GOURD CURRY || BEERAKAYA CURRY

Ingredients
Ridge gourd  - 1.5 cups, cleaned, peeled, seeded and chopped as small cubes
Onion - 1 medium finely chopped
Tomato - 1 medium finely chopped
Garlic  - 1 pod chopped
Green chili - 1 chopped
Chilly powder - 1/4 tsp
Turmeric powder - 1/4 tsp
Salt to taste
Coriander leaves
Mustard seeds, cumin seeds, curry leaves

Method
1. Heat oil in a pan, crackle mustard and cumin seeds, add curry leaves
2. Saute onion, garlic, green chili
3. Add ridge gourd pieces and fry for 2-3 minutes in medium flame
4. Add chopped tomatoes, chilly powder, turmeric powder, and salt
5. Fry for 3-4 minutes until tomatoes are cooked
6. Cover and cook on a very low flame. It will begin to release juices, just cover and cook till soft.
7. Pour very little water to make curry
8. Cook till gravy thickens and garnish with coriander leaves
9. Serve hot with rice or chapati