Thalorikka (Ribbed Gourd) Thoran

Gourds are so healthy, and full of fibre. I love the ribbed gourd vegetable, and usually make it with Dal. Very rarely do I make it as a dry subji, but this time, I wanted to try something different.

You will need:

Ribbed Gourd - washed, peeled and cut into cubes - 3 cups
Onions - chopped - 1/2 cup
Tomatoes - finely chopped - 1 cup
Ginger-Garlic paste - 1/4 cup
Curry Leaves - 2 strands
Mustard seeds - 1/2 tsp
Turmeric powder - 1/2 tsp
Chilly powder - 1/2 tsp
Jeera powder - 1/2 tsp (optional)
Pepper - 1/4 tsp (optional)
Coconut - grated - 1/2 cup (optional)
Oil - 2 tbsp
Salt - to taste

Method:

• Boil the cut vegetable in 1 cup of water in a covered pan on low flame
• When the vegetable is cooked and dry, heat oil in a separate pan, and temper the mustard seeds
• Add the onions, ginger-garlic paste, and saute until the onions turn light brown
• Mix the tomatoes, and keep covered on low flame until tomatoes are cooked
• Add the cooked gourd vegetable, stir well, add pepper and leave for 5 minutes
• If adding coconut, grind it into a paste with jeera powder and add at this stage

Serve hot with rice/ roti