Preparation time: 5 min
Cooking time: 10 min
Serves: 2

Ingredients: (measuring cup used = 240ml)

1. 2 heerekayi or ridgegourd
2. 1/2 tsp mustard seeds
3. 1/2 tsp cumin seeds
4. 5 - 6 curry leaves
5. 1 onion
6. 1 tomato
7. 1/4 tsp turmeric powder
8. Big pinch hing or asafoetida
9. Salt as per your taste
10. 2 tbsp cooking oil

Ingredients for grinding: (measuring cup used = 240ml)

1. 2 tbsp peanuts or shenga
2. 3 - 4 red chillies
3. 1 tbsp coriander seeds
4. 1 tbsp sesame seeds
5. 1/4 cup dry coconut

Instructions for making heerekayi gojju:

1. Peel and chop the Ridgegourd.
2. In a pan prepare tempering with oil, mustard and cumin seeds.
3. When the mustard seeds splutter add in curry leaves.
4. Also add in chopped onions and capsicum.
5. Add in turmeric powder and asafoetida. Fry until onions turn soft.
6. Next add in chopped tomato. Fry until tomatoes turn soft.
7. Add in chopped ridge gourd and fry for a while.
8. Add salt as per taste.
9. Add a little water. Close the lid and cook until soft. It will take around 5 minutes.
10. In that time let us prepare the masala powder. In a pan, roast the red chillies and peanuts.
11. Add coriander seeds and sesame seeds. Continue roasting under low flame until sesame seeds start to splutter.
12. Finally add dry coconut and roast it for a while. Switch off the stove.
13. Wait until cool and grind the roasted ingredients into a fine powder. Keep it aside.
14. Wait until ridgegourd is cooked. Add tamarind and jaggery as per your taste.
15. Add the prepared masala. Give a good mix. Boil it for 2 minutes by adding required water.
16. Add in salt as per your taste. Give a quick mix.
17. At the end sprinkle some coriander leaves. Switch off the stove. Serve it with chapathi or dose.

Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.