Tip: Before slicing into pieces and continuing with preparation, cut a small slice and have a taste of it, sometimes ridge gourd may taste bitter and ruin the whole recipe.
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Heat oil in a frying pan and start adding tempering ingredients.
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First fry mustard seeds, once they start sputtering add remaining ingredients one by one (garlic cloves, red chilly pieces, black gram, cumin seeds, curry leaves and asafoetida.)
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Once the above ingredients are fried, add ridge gourd pieces and cover with the lid.
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Once rigid gourd is cooked and turns soft remove the lid and sprinkle turmeric powder and a little salt
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Remove from the flame. Let it cool.
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Meanwhile, make fresh and thick buttermilk by churning with a buttermilk churner or blender.
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Add yogurt/ buttermilk to ridge gourd and garnish with coriander leaves.
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Ridge Gourd Raita or Beerakaya Perugu Pachadi goes well with jeera rice, biryani recipes and also with paratha.