RIDGE GOURD THUVAYAL

This is a fibre rich food, which we got from my father's mom, who use to measure the quantity of the water to keep the  white rice through finger levels without having any measurement.  I always use to admire about our Indian traditional cooking which was developed without having any electronic gadgets in the kitchen and not having any english vegetables like, carrot, cabbage, cauliflower in those days.  Let we try to explore our traditional cooking and accoustom to our day to life, which is healthy and tasty. This recipe is one of those, try it out.

Ingredients:

1. Ridge gourd - 1
2. Black pepper - 9-10 or as required
3. Salt - as required
4. Garlic - 2 cloves
5.Freshly grated  Coconut - 1/4 cup

Seasoning:

1. Mustard seeds- 1 tsp
2. Jeera - 1 tsp
3. Urud dhal - 1 tsp
4. Curry leaves - 4-5

Method:

1. Wash the ridge gourd without any dirt. Cut into two, pressure cook the ridge gourd in cooker with the skin.

2. Once the pressure is gone is completely gone, take the ridge gourd out. Once it completely comes to room temperature, transfer it to the blender.

3. Add black pepper, rock salt, fresh garlic cloves, coconut to the blender and grind to a fine paste.

4. Transfer the paste to a serving bowl. Heat oil in a pan, add mustard seeds, jeera, urud dhal and curry leaves and transfer the sizzling seasoning to the ground paste.

5. This should be mixed with white rice. Preferably with gingely oil with the rice, enhance the taste.