::recipe_title::Ridge gourd curry::/recipe_title::
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Ridge gourd curry, gosalem tel piao as known in Konkani and Hirekai pallya in Kannada is a simple but tasty dish. For better taste choose tender, firm and fresh looking ridge gourd.



Ridgegourd – ¼ kg  Hog plums  – 1 crushed  Scraped Coconut – 3 tbsp
 Garlic – 4 to 5 cloves  Onion – 1 thinly sliced  Green chillies – 2
 Water – ½ cup  Salt – according to taste  Coconut Oil – 1 tbsp



1. Cut both the ends of the ridge gourd.

2. Peel off the protruted ridges, leaving behind the green skin.

3. Wash the ridge gourd and slit it into two halves.

4. Cut these into thin long stripes and then dice them into medium chunks.

5. Take a pan and add coconut oil, thinly sliced onions, slited green chilli, garlic cut into two halves and crushed hog plums (ambade).

6. Then add the ridgegourd pieces and ½ cup water and keep it on fire.

7. When half cooked add salt.

8. Keep it on low fire till all the water dries up and cooked.

9. Before removing from the gas sprinkle a little coconut.


Please note that this dish does not require seasoning.


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