Ingredients: 1 Ridge Gourd (Turai/ Peerkangai) – peeled and chopped into small pieces (check notes at the end),1-1/2 teaspoons Mustard seeds,1 sprig Curry leaves,4 Green Chillies – slit,1/2 cup Fresh coconut – grated,Asafoetida (hing) – a pinch,1 cup Curd (Dahi / Yogurt) – (preferably a day old and slightly sour),Salt – as required,Water – as needed
Time in minutes: 35 Servings: 4 Course: Lunch Diet: Vegetarian
Instructions: To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces. Set this aside.In a wide pan, warm a teaspoon of ghee. Add in the mustard seeds and curry leaves to it and allow them to sputter.Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened. Sprinkle a little salt to taste and cook further. This will make the ridge gourd release a little water. Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked.Once cooked through, you should be left with mushy, cooked vegetable. Set this aside to cool, while you prepare the coconut curry for the tambli.In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain. Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt.In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it. Saute till the chillies are bruised and fragrant. Add them over the coconut in the mixie. Grind the whole mixture to a smooth paste, adding little water if required.Add the ground coconut mixture to the whisked curd and mix it all together. Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well.Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner.