Beerakya Senagapappu Kura/ RidgeGourd with Channa Dal

Beerakaya/Ridge guard, this veggie is fav. of many, because of it's tender sweet taste. Cooking it with channa dal, coconut makes it more tasty, It's once of my personal favorites from my childhood.

Ingredients:

• Beerakayalu/Ridge Gourd - 3(medium size, peel and cut to 1''pieces)
• Senagapappu/Chana dal - 1cup(soak for 15min. in water)
• Onion -1/4(roughly chopped)
• Tomato -1(diced)

Masala Paste:

• Coconut -1/4cup
• Ginger root -1/2''piece
• Garlic -2cloves
• Dhania Powder - 1/2tsp
• Cloves -2
• Cinnamon -1/2''piece

Grind all the above ingredients to fine paste using required water.

For Seasoning:

• Oil - 2tsp
  Mustard Seeds-1/4tsp
  Jeera-1/4tsp
  Turmeric Powder - pinch
  Curry Leaves - 4 to 5

  

Method:

• Cook the soaked Channa dal(it should be totally cooked but not mushy) and keep it aside, preserve the channa boiled water. In a pan add oil, once it's hot add mustard, jeera, once they start to splutter add curry leaves, onions and fry till the onions are translucent, then add tomato, turmeric and fry for a min. then add the ground masala and fry for 5min., now add beerakaya/ridge gourd pieces, salt, cooked channa dal water, cover and cook till the ridge gourd is totally cooked, then add the boiled channa dal and cook for another 5min., or until the curry reaches the desired consistency( it should not be too watery or thick, see the above picture for the consistency). Serve it with rice or roti.