Ridgegourd with Coconut Curry

Ingredients:

Ridge Gourd 1 (around 12 inch Long)
Onion 1
Grated Coconut 2 tbsps
Toasted Sesame Seeds 2 tsps
Ginger 1 inch Piece
Green Chillies 3 – 4
Salt to taste

Method of preparation:

Slightly scrape, wash, remove ends and chop ridge gourd into 1 inch cubes.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.

Grind sesame seeds into fine powder using a spice blender.
Then add fresh coconut, ginger and green chillies and grind again into somewhat coarse paste adding sufficient water.

Heat oil in a pan on medium – low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add chopped onion.
When onion turns translucent, add cubed ridge gourd and salt.
Stir fry for a few seconds and add the ground coconut paste.
Pour around half a cup of water and cook covered for about 10 minutes or until the ridge gourd turns soft but not mushy.
Uncover and fry for a minute to evaporate any excess moisture.
Serve ridge gourd with coconut curry with steamed rice.