Ridge gourd tomato curry

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