Ingredients:
- Ridge gourd – 2
- Tomatoes – 3
- Jaggery – 1/2 teaspoon
- Salt – to taste
- Turmeric powder – a pinch
- Red chili flakes – 1 teaspoon
- Mustard seeds – 1/2 teaspoon
- Asafoetida powder – 1/2 teaspoon
- Mustard oil – 2 teaspoons
Method:
- Peel the ridge gourd and chop into bite-size pieces.
- Puree the tomatoes.
- Heat two teaspoons of mustard oil in a pan. When hot, add mustard seeds and when the splutter, add half a teaspoon of asafoetida powder.
- Soon after, slide in the chopped ridge gourd. Sprinkle turmeric powder and red chili flakes
- Fold in red chili flakes and turmeric powder with the ridge gourd, and cook on medium heat for 5 minutes.
- Add tomato puree and salt to taste.
- Stir and bring to a boil. Reduce heat and simmer covered for 7-8 minutes, stirring once in between.
- Uncover, mix jaggery into the curry and continue to cook for another minute.
- Serve hot

