Ridge Gourd Ambat

Ingredients list for Ridge Gourd Ambat

• 500 grams Ridge gourd (turai) peeled and cut into 1 inch pieces
• 1/2 cup Fresh coconut scraped
• 3-4 Dried red chillies
• 1/2 cup Split pigeon peas (toovar dal) soaked and pressure cooked with ¼ teaspoon turmeri
• to taste Salt
• 4-5 Kokum petals
• 10-12 Tirphal soaked
• 1 tablespoon Coconut oil

Method

1. Grind coconut and the dried chillies to a fine paste with sufficient water.
2. Heat a nonstick pan. Add the gourd, cooked dal. Add halfcup water, cover and cook till the ridge gourd is tender.
3. Add salt and add the ground mixture and mix well. Cook for two to three minutes.
4. Add tirphal to the gravy. Add the kokum petals and mix well.
5. Drizzle coconut oil and mix well. Lower the heat and cook for two minutes.
6. Serve hot.