RIDGE GOURD CURRY

Ridge gourd is called as Beerakaya in Telugu and Turai in Hindi. This is a favorite veggie for all the elderly people allover India, and of course people like me. Elders like this veggie  as much as the children liked the potatoes. This is a easily digestible vegetable with lots of fiber and it is an excellent body cooler. Another  vegetable which is closely related to this beerakaya is “nethi beerakaya”…….aka silk squash. This also tastes like the ridge gourd, but do not have any ridges. The skin is smooth and resembles zucchini. My mom tells me that silk squash should be taken  in the month of November(karthikamasam)…..especially on the day of karthika pournami. I don’t know the reason behind it, but I follow it till today. This silk squash is even more tastier than ridge gourd. Try it when you get it.    
This soft easily cooked Ridge gourd can be made into a curry or chutney or used in stews. One thing I should really mention is the beerakaya bajjilu. Like the potato fritters, ridge gourd can also be used to make yummy tasting fritters. Believe me or not the ridge gourd fritters are tastier than the potato fritters. Ridge gourd curry is simple to make and tastes excellent. Here I present a simple ridge gourd curry with tomatoes, onions, chana dal. This goes well with rice or roti.     
INGREDIENTS

• Ridge gourd              1/2 kg
• Onion                        1 medium(finely chopped)
• Tomato                     1 medium(finely chopped)
• Salt                            to taste
• Green chillies             2(finely chopped)
• Oil                              3 Tsp
• Chana dal, urad dal    1 tsp each
• Mustard seeds           1/2 tsp
• Jeera                         1/2 tsp
• Chana dal                   2 Tsp(soaked for 2 hours)

PROCEDURE
Peal and cut the ridge gourd into small pieces. Some times the ridge gourd may be bitter, so check the taste before using. Soak  2 table spoons of chana dal for 2 hours, drain the water and keep aside.
In a pan add the oil and heat it. Add one teaspoon of chana dal, and urad dal, mustard seeds, jeera. When the dals turn golden brown add the finely chopped onions. Sautee for a minute. Now when the onions turn transparent add the finely chopped tomatoes. Sautee the tomatoes along with onions for another 2 minutes. Add the ridge gourd pieces. Add enough salt and cover with lid. Cook for 5 minutes. All the water from the vegetable oozes out and now cook till all the water evaporates. Now add the soaked chana dal and the chopped green chillies. Cook till the curry is dry without moisture. Serve hot with rice or roti.
TIPS

• Add a teaspoon of coriander powder and jeera powder at the end to enhance the taste.
• More onions can be added to increase the taste.
• Soaked moong dal can also be used instead of chana dal.
• Bottle gourd, chayote can also be prepared the same way.