Ingredients:

• 4-5 medium ridgegourds sliced
• 1 large Onion sliced thickly
• 1 medium Onion thinly slivered
• 2 Tomatoes diced
• 4 Green chillies
• 1 stalk Curry leaves
• 1 cup – Coconut cut in thin chips
• 4 dry Red Chillies
• 1/2 tbsp – coriander (dhania ) seeds
• 1/2 tsp – Fenugreek seeds
• 1/2 tsp- Mustard Seeds
• 1/2 tsp- Turmeric powder
• salt to taste
• 2 tbsp- Tamarind pulp
• 3 tbsp- oil

Method:

1. Heat 1 tbsp oil in a pan, add following one at a time, fry, drain and remove. Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
2. Grind all to a paste adding oil leftover in pan too.
3. Heat 1 tbsp oil in same pan, add turmeric powder and ridgegourd.
4. Stir and saute for 3-4 minutes till crunchy.
5. Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
6. Sprinkle 1/2 cup water over contents of pan, return to heat
7. Cook covered till gravy thickens.
8. Stir once in between. Take off heat.
9. Heat remaining oil in a small pan.
10. Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
11. Allow to splutter.
12. Add sliced onion, stirfry for 2-3 minutes.
13. Add to curry, cover and allow tempering to permeate.
14. Remove lid,stir gently.Serve hot with practically anything like rice, chapatis, puris, etc.

Recipe courtesy of Sify Bawarchi