Ridge Gourd Curry

• Asafoetida (hing)

  1 g

• Coriander leaves

  chopped

  10 g

• Coriander powder

  5 g

• Cumin seeds

  3 g

• Garam masala

  2 g

• Oil

  20 ml

• Red chili powder

  2 g

• Ridge gourd

  chopped

  350 g

• Salt

  to taste

• Tomato

  chopped

  150 g

• Turmeric powder

  2 g

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Method

1. 1Peel the ridges off the gourd and chop into 2 cm pieces.
2. 2Heat oil, crackle cumin seeds and a pinch of asafoetida.
3. 3Add chopped tomato with turmeric, coriander and chilli powder.
4. 4Cook until the tomato softens and the oil begins to separate.
5. 5Add the ridge gourd and salt, tossing to coat in masala.
6. 6Cover and cook on low, letting the gourd release its own water.
7. 7Simmer 12 minutes until soft and saucy, mashing lightly if needed.
8. 8Finish with garam masala and coriander, then serve hot.