Ghosale Ambat (Ridge gourd sambar/curry, Dodka amti)

     

        I learnt this recipe from a friend. Once I cooked Ridge gourd in this manner, we never wanted to go back to the regular ridge gourd curry. For the last 4 months this has been a regular dish in our house. It is extremely tasty!  

Recipe:
Ingredients:
Ridge Gourd(Dodka): 1 large, Peeled (remove skin completely) and chopped into 1 inch pieces
Amsul: 2 or tamarind pulp: 1 tsp
Toor dal: 1/2 cup washed and cooked with 1 cup of water and a little turmeric
Chana dal: 1 tsp washed and soaked in water for 10 mins
Red chilies: 2 
Cumin seeds: 1 tsp
Mustard seeds: 1 tsp
Coriander seeds: 1.5 tsp
Methi seeds(fenugreek seeds): 1/4 tsp (about 4-5 seeds)
Curry leaves: 7-8 + 3to 4
Fresh grated coconut: 1/4 cup (about a handful)
Oil: 1/2 tbsp
Salt to taste

Method:
1. In a deep pan add Ridge gourd and 1/2 cup water. Add 2 pieces of amsul to it and let it cook till ridge gourd is done. (If using Tamrind pulp add it at the stage (step 3)when we add cooked toor dal to cooked ridge gourd)
2. In a small thick bottomed pan heat 1 tsp of oil. Add ingredients from chana dal to curry leaves in the same order one by one while continuously frying. Do not let any ingredient turn dark brown. In the end add grated coconut and fry for a min more. Take off heat and let it cool down. Once it cools add a little water and grind it to a smooth paste. Set aside.
3. Add cooked toor dal to cooked ridge gourd. (If ridge gourd contains excess water, discard it before adding toor dal.)  Mix well while continuing to cook for about 2 mins.
4. Add ground paste from step 2 to the toor dal and ridge gourd mixture. Add salt and bring it to a boil and take off heat.
5. In a pan heat remaining oil. Add mustard seeds. Once they splutter add 3 to 4 curry leaves and pour this seasoning over the ready curry. Serve hot with rice or roti.