Ridge Gourd Masala Curry (Beerakaya Karampetti Koora)

Ingredients
Ridge Gourd: 1/4 kg*
Tamarind: 1 Big Amla Size
Turmeric: 1/2 Teaspoon
Split Black Gram: 2 Teaspoons
Split Bengal Gram: 2 Teaspoons
Mustard Seeds: 1 Teaspoon
Coconut: 4-5 cut pieces
Corriander Seeds: 2 Teaspoons
Fenugreek Seeds: 1 Teaspoon
Redchillies: 5-6*
Oil:3-4 Teaspoons
Sugar:1/2 Teaspoon
Water: 1/2 Glass

Salt to Taste
(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method
First soak the tamarind in water and keep it aside,now cut the ridge gourd to pieces.

Put a pan on the stove and add black gram,bengal gram,fenugreekseeds,coconut,mustard seeds,redchillies,coriander seeds and dry roast them till golden brown.

Now grind these to fine powder, in a pan put some oil and add ridge gourd pieces .Let them fry till they become soft.

Add the powder,turmeric,salt,sugar,thick tamarind juice and little water.Let it boil for 2-3 minutes and transfer it to a bowl and serve hot.

* 1/4kg ridge gourd serves 2 -3 people.
* 5-6 Redchillies is not compulsory,it depends on your spiciness.
* Also you can use Tindora/Gherkins or Brinjal or Bitter Gourd  instead of ridge gourd.

Ridge Gourd Chutney (Beerakaya Pachadi)

Ingredients

Ridge Gourd: 2

Split Blackgram : 2 Teaspoons

Mustard Seeds: 1/2 Teaspoon
A few seeds of fenugreek seeds
A few seeds of coriander seeds Red chillies:3
Tamarind Juice: 1 Teaspoon
Pinch of turmeric
Pinch of sugar
Pinch of Asafetida.
Oil: 2 Teaspoons
Salt to taste

(Check Fudtionary for meanings if you have doubt with the words with orange colour.)

Method 

Put a pan on the stove add oil and add mustard seeds, blackgram, coriander seeds, fenugreek seeds to the oil and red chillies, once the mustard seeds starts to splutter add the chopped ridge gourd.

Once the ridge gourd is cooked nicely switch off the stove and let it cool and transfer it to mixer jar, add salt, sugar, turmeric and tamarind paste and grind it to a slightly coarse past.

Transfer it to a bowl, garnish with coriander leaves and serve with Pulka/Rice.

Note: You can also add 1 onion along with the ridge gourd for a different taste.

Brinjal / Eggplant Chutney (Vankaya Pachadi)

Ingredients
Big Brinjal:1
Tamarind :Big Amla Size
Red Chillies :1 and 1/2
Green Chillies :1
Split Black Gram :1 Teaspoon
Cumin Seeds :1 Teaspoon
Mustard Seeds :1/2 Teaspoon
Oil :1 or 2 Teaspoons
Salt to taste
Coriander for garnishing.

(Check Fudtionary for meanings if you have doubt with the words in orange colour.)

Method

Wash the brinjal and remove those small leaves on the top and dont remove that stem..

Now apply little oil all over the brinjal and burn it on the burner holding the stem.It turns black but dont worry just keep it aside for sometime.

Now put a pan on the stove and pour some little oil and add mustard seeds,cumin seeds,black gram,redchillies,greenchillies and tamarind.

Now powder these to a fine powder in a mixie,take the brinjal remove the black layer,check for any seeds,if there remove them and add that to the above powder,add salt and grind it to paste.

Take that in a serving bowl and garnish with coriander leaves ,serve with rice.