Ingredients
500 g ridge gourd, peeled and diced
1 cup grated coconut
2-3 green chilies, chopped
1 teaspoon cumin seeds
1 tablespoon oil
1 teaspoon mustard seeds
10-12 curry leaves
Salt, to taste
1-2 cups water
1 tablespoon tamarind paste
Method
Start by heating the oil in a pan over medium heat.
Add mustard seeds and wait for them to pop.
Include the cumin seeds, chopped green chilies, and curry leaves. Sauté briefly.
Mix in the diced ridge gourd and salt. Stir for 2-3 minutes.
Pour in the water and simmer until the vegetable is cooked. Blend in grated coconut and tamarind paste.
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