Ridge Gourd Skins Curry

Beera Tokku Iguru.

Ridge gourd skins are boiled in water till just soft. Toor dal is either pressure cooked for a whistle or boiled in water till soft and whole. Ridge gourd is briefly fried in tempered oil till done. Serve ridge gourd skins curry with steamed rice and dollop of ghee.
Makes: around 4 Servings Ridge Gourd Skins Curry.

Ingredients:

Ridge Gourd 2 Long Ones
Toor Dal 1/2 Cup
Garlic 5 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/8 tsp
Salt to taste

Talimpu:

Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh toor dal under water thoroughly.

Lightly scrape and chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Boil around 2 cups of water, add ridge gourd pieces and salt.
Boil till ridge gourd skin change color to light green and turn soft.
Strain the ridge gourd skins and keep aside.

Heat around cup and half of water in a small sauce pan on medium high heat, add toor dal and boil until its just cooked and soft from inside still holding its shape. It takes around 20 minutes.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add boiled ridge gourd skins and fry till the edges get light brown.
Then add cooked toor dal, turmeric powder and salt.
Mix thoroughly and leave until any leftover moisture is evaporated.
Remove from heat and serve ridge gourd skins curry with steamed rice.
Notes: Make sure to cook the toor dal right.

Suggestions: If the ridge gourd skins are still raw, boil them till just soft. If toor dal is not cooked well, add dal to the pan before adding ridge gourd skins and fry till soft.
Variations: You can also add red chili powder during the last time.
Other Names: Ridge Gourd Skins Curry, Beera Tokku Iguru.

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Cabbage Gravy Curry

Cabbage Kura Podi Tadi Kura

Cabbage is considerably used all across India. Here is a south Indian style cabbage gravy with curry powder. Cabbage is cooked in tamarind extract till soft. Then, cooked toor dal and spice powder is added to give the cabbage curry some gravy and spice. Vary the consistency with water and cook toor dal with its shape intact for much drier version of cabbage curry.
Makes: around 4 Servings

Ingredients:

Cabbage 1 small
Toor Dal 3/4 Cup
Tamarind 1 inch sized ball
Turmeric Powder a pinch
Spicy Curry Powder 1 tbsp
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Asafoetida a pinch
Oil 1 tsp

Method of preparation:

Pressure cook toor dal in 1 1/2 cups of water for 3 whistles.
Alternatively, boil in enough water till soft (around 35 minutes).
Remove outer leaves, wash and finely shred the cabbage.
Alternatively, finely chop the cabbage.
Soak tamarind in warm water and extract all the juice.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, add cabbage, tamarind extract, turmeric powder and salt.
Cook covered on medium flame till cabbage turns soft.
Uncover, stir in cooked toor dal and curry powder.
Cook for a minute and remove from heat.
Serve cabbage gravy curry with steamed rice or with roti.
Notes: Make sure dal is not too mashed up.

Suggestions: If cabbage is raw, sprinkle few tbsps of water and cook covered till cabbage is soft. Exclude dry coconut, cinnamon and cloves from curry powder for a different spice blend.
Variations: Vary the spice blend with different proportions, or use sambar or rasam powder.
Other Names: Cabbage with Curry Powder, South Indian Style Cabbage Curry.

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