Peechinga curry/ Ridge gourd Curry

5 from 1 vote

Delicious slightly sweet and spicy curry goes well with bowl of rice.

Prep Time10

Cook Time30

Total Time45

Course: Side Dish

Cuisine: Indian

Keyword: #curry, Peechinga curry, Ridgegourdcurry

Servings: serving

Calories: 73kcal

1 tablespoon olive oil
½ teaspoon mustard
¼ teaspoon cumin seeds
¼ teaspoon fennel seeds
¾ teaspoon of salt or to taste
1 green chili
2 cloves of garlic
1 inch ginger
3 to mato
¾ cup chopped onion
1 large Ridge gourd/ Peechinga about 3 cup chopped when it is cut it into 2 inch cubes
½ teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon curry masala
½ teaspoon chili powder
¼ teaspoon turmeric
½ cup water

First peel the skin of ridge gourd and cut it into 2 inch cubes and set aside.
In a pan heat oil and add mustard seeds, fennel seeds and cumin seeds.
When mustard seeds starts pops add chopped onion and green chili and fry for about 6 minutes or until onion become translucent.
Then add ginger-garlic paste and fry for 1-2 minutes.
To this add spices and
then add chopped tomato and fry until it become mushy.
To this add chopped ridge gourd/ peechinga, salt and water cook until gravy thickens.
Switch of the flame and enjoy with rice or roti or bread of your choice.