Ingredients
| Ridge Gourd | - | 1/2kg |
| Potato | - | 2 |
| Scraped Coconut | - | 1 cup |
| Small Onions | - | 6 |
| Coriander Powder | - | 3 tsp |
| Chilli Powder | - | 2tsp |
| Pepper Corns | - | 6 |
| Tamarind | - | |
| Curry Leaves | - | |
Instructions
Scrape the ridges of the ridge gourd and cut into 1 inch long pieces. Cut the potatoes into 1 inch long pieces. Add al little water, turmeric and salt to the ridge gourd and potatoes and cook in a pressure cooker till a whistle is heard. In the meantime fry the coconut and the small onions in a little coconut oil till it turns dark brown. Turn off heat. Add the coriander, chiili powder and pepper corns to the hot coconut fried and stir for a few minutes. Cool the mixture and grind it to a smooth paste in a mixie with enough water. Soak the tamarind in water. Now add the ground paste to the boiled vegetables. Add the tamarind water and bring it to a boil in a open vessel. Add the curry leaves. Check for salt.
