Beerakaya Menthi Kura-Ridge Gourd cooked in Fenugreek Leaves

This is an Indian preparation of Ridge Gourd with fenugreek leaves, very healthy and can be eaten with roti or rice.

Preparation time:20 minutes

2 bunches Methi Leaves
4 cups ridge gourd pieces peeled and diced small
1 teaspoon chana dal
1/2 teaspoon urad dal
1 teaspoon cumin seeds
1 teaspoon mustard seeds
pinch of turmeric
1 spring curry leaves
1/2 cup onion
1 teaspoon ginger garlic paste
3 green chilies minced
2 teaspoons oil
pinch of amchur

1.Heat the oil in a pan and add chana dal and urad dal and let brown lightly and add mustard seeds, cumin seeds and curry leaves and let splutter.
2.Add the onions and green chilies and turmeric and saute until onions are soft. Add the ginger garlic paste and saute for 1-2 minute.
3.Add the ridge gourd pieces and salt and saute for 2-3 minutes.

4.Once the ridge gourd is slightly soft add the methi leaves and mix,close the lid and let cook for about 5-10 minutes until the methi leaves are cooked. 

5.If you like it more spicy add red chili powder and coriander powder as per your taste.Add aamchur powder and mix and turn off the stove.

You can choose to keep the skin on for the ridge gourd,you just have to boil them in water and salt before you add them in step 3.

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