Ridge Gourd Curry with Mint

Beerakaya Pudina Kura.

Ridge gourd is slightly peeled and chopped into pieces. It is then cooked in freshly prepared mint leaves green chili mixture till soft. Serve ridge gourd mint curry over plain steamed rice or with roti.
Makes: around 2 Servings of Ridge Gourd Curry with Mint

Ingredients:

Ridge Gourd 1 Medium
Onion 1 Small
Mint Leaves 15 – 20 Leaves
Green Chiles 2
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Lightly peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Separate and thoroughly wash mint leaves.
Remove stems, wash and slice the green chiles.

Heat few drops of oil in a small pan on medium high flame, add green chiles and mint leaves.
Fry till mint leaves start to change color and crisp up.
Remove from heat and crush the mint leaves, green chiles and salt into coarse paste using a pestle.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ridge gourd pieces, onion and salt.
Cook covered on low flame till ridge gourd pieces are half cooked.
Stir in freshly made mint green chili paste and cook covered for another few mintues for ridge gourd to absorb all the flavors and at the same time become soft.
Uncover and stir fry for few seconds if desired to evaporate some of the moisture.
Serve ridge gourd mint curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done. Adjust spice with green chiles. Add more mint leaves if desired. Choose tender ridge gourd if possible so you don’t have to peel the skin as much.
Variations: Check out ridge gourd sesame curry here.
Other Names: Ridge Gourd Curry with Mint, Beerakaya Pudina Kura.

Mint Tomato Chutney

Pudina Tomato Pachadi.

Spice powder is prepared by roasting and grinding dals and spices. Fresh mint leaves are fried in oil along with juicy tomato and ground into paste along with freshly made spice powder. Finally mint tomato chutney is finished with seasoned oil and can be served with idly, dosa etc…
Makes: around half a Cup of Mint Tomato Chutney.

Ingredients:

Mint Leaves a Handful
Tomato 1
Chana Dal 1 Tbsp
Whole Red Chile 1
Coriander Seeds 1 tsp
Salt to Taste
Oil 1 tsp

Talimpu:

Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 1 – 2
Oil 1 tsp

Method of preparation:

Wash and finely chop the tomatoes.
Wash and roughly chop the mint leaves.

Heat a pan on low heat, roast chana dal, red chillies and coriander seeds separately until aromatic or until they change color.
Cool the roasted ingredients to room temperature.

Heat oil in a pan, add mint leaves and fry till they turn wilt and start to change color.
Remove mint leaves on to a bowl.
Add chopped tomatoes to the same pan, add salt and cook till tomatoes turn soft and mixture is thick.
Remove the tomatoes onto the same bowl.
Cool the ingredients to room temperature.

Grind chana dal, red chili, coriander seeds mixture into smooth powder using a spice grinder.
Add the fried tomatoes and mint leaves and grind again into paste.
Remove the mint tomato chutney onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above mint tomato chutney bowl.
Serve mint tomato chutney with steamed rice or with idly, dosa etc…
Notes: Make sure not to burn any of the ingredients while frying.

Suggestions: Adjust spice with red chillies.
Variations: Check other mint chutney with red chillies , spicy mint chutney etc…
Other Names: Mint Tomato Chutney, Pudina Tomato Pachadi.