Ridge gourd ( പീച്ചിങ്ങ) - 2 big
Onion (സവാള)- 2 big
Green chilli (പച്ചമുളക്)- 4
Ginger garlic paste- 1 table spoon
Chilli powder (മുളകുപൊടി)-2 teaspoon
Turmeric powder(മഞ്ഞൾപ്പൊടി)- 1/2 tea spoon
Fenugreek poder(ഉലുവപ്പൊടി)-1 pinch
Asafotida (കായം)- 1 small pinch for taste only
Mustard seed (കടുക്)- 1 tea spoon
Coconut oil (വെളിച്ചെണ്ണ)- 2 table spoon
Shallots (ചുവന്നുള്ളി)- 4 pieces
Curry leaf (കറിവേപ്പില)
Tamarind (വാളൻപുളി)- one small portion almost a small gooseberry size mixed in 1 cup water.
Chana Daal (പരിപ്പ്) one small cup
Heat oil in a pan splutter mustard seed and add onion to it and saute until it get a white color. Then add cut pieces of Ridge Gourd to it and saute well. Add green chillies also same time,add salt for taste and saute for 5 min in medium flame. Then add all masala powders to it ( Chilli, turmeric, coriander, fenugreek, asafotida) and mix well in low flame. Then add turmeric water to it and add 2 more cups of water and mix all together and boil it for 10 min in medium flame.
ON the mean time cook channa daal in a cooker and make it ready to add to this cirry at the end.
One the vegetable cook, add cooked chana daal to it and mix all together well.
In a pan fry some sliced shallots and add half teaspoon chilly powder and fry for few seconds. Add this mix to the cooked curry and mix all together once more and then serve.