|2 nos||Ridge gourd|
|1 no||Onion (finely chopped)|
|2 nos||Green chilli (slit open)|
|4 stks||Coriander leaves (finely chopped)|
|1 pinch||Turmeric powder|
|¼ tsp||Cumin seeds|
|¼ tsp||Split black gram|
Peel off the rough edges of the ridge gourd and dice them. Heat oil, splutter mustard, cumin seeds and split black gram. Add finely chopped green chillies and onions to it and fry until translucent. Then add the diced ridge gourd along with little turmeric and salt. Close the pan and cook until it becomes soft and mushy. Mix milk just before garnishing with coriander leaves. Serve hot with cooked basmati rice and pickles.
After trimming the rough edges of the ridge gourd, peel the dark outer skin. Do not throw them away , it can be used to make ridge gourd chutney.