Ingredients

• Ridge gourd (gilki), peeled & chopped: 2 medium-sized
• Onion, finely chopped: 1 medium
• Tomato, finely chopped: 1 medium
• Ginger-garlic paste: 1 teaspoon
• Green chilies, finely chopped: 1-2
• Cumin seeds (jeera): 1 teaspoon
• Turmeric powder (haldi): 1/2 teaspoon
• Coriander powder (dhania powder): 1 teaspoon
• Red chili powder: 1/2 teaspoon (adjust to taste)
• Garam masala: 1/2 teaspoon
• Salt: to taste
• Oil: 1 tablespoon
• Fresh coriander leaves, chopped: for garnish

Preparartion

Wash, peel, and chop the ridge gourd into small pieces. Set aside.

Heat oil in a pan. Add cumin seeds and let them splutter.

Add chopped onions and sauté until golden brown.

Stir in ginger-garlic paste and green chilies. Sauté for a minute until fragrant.

Add tomatoes, turmeric, coriander powder, red chili powder, and salt. Cook until the tomatoes turn soft.

Add the chopped ridge gourd and mix well. Cover and cook for 8-10 minutes until soft, stirring occasionally.

Once tender, add garam masala and mix well. Cook uncovered for 2-3 minutes if needed to evaporate excess moisture.

Garnish with fresh coriander leaves.

Serve hot with roti, chapati, or steamed rice.

Servings: 2

Notes

1. For a thicker curry, mash a few pieces of ridge gourd while cooking.
2. Add boiled potatoes or paneer cubes for extra texture.
3. Ridge gourd is rich in fiber, aids digestion, and is low in calories.