This recipe was given to me by my friend Padma…of the Kothmir Kaaram fame:)… that recipe was quite the hit with many of my friends so I have to refer to Padma as just that, for now . I feel so blessed that I have good friends who love good food and so sharing recipes is a part of our everyday conversations over lunch…as we sample the newest restaurants in town, that is:)
So for snow day #4, we tried the recipe along with Paalakura Pappu, Spinach Dal, Andhra style. I tried Sailu’s version of Spinach dal as it is here. Both were good, the Pappu was a little mild for our taste but I made the Ullikaaram quite spicy so I think they complemented each other quite well.
Ingredients:
4 Ridged Gourds, chopped into small 1 inch pieces
1 big yellow onion, sliced into thin long slices
1 tsp cumin seeds (jeera)
1 1/2 tbsp oil
2 big vine ripe tomatoes, chopped into pieces
1 1/2 tsp red chili powder
salt to taste
1/2 tsp turmeric
1/2 tsp cumin powder
Method:
Heat the oil in a kadai or a heavy bottomed vessel. Add the cumin seeds when the oil is hot.
When the seeds turn fragrant and light brown, add the red chili powder, turmeric and salt, then add the onions. Fry for about two minutes till the onions cook a little, they don’t need to brown.
Now add the ridged gourd pieces, tomatoes, red chili powder, salt and turmeric. You can also add the cumin powder now.
Cover the pan and let it cook for about 10 minutes. Keep stirring in between and cook till the ridged gourd pieces are well cooked.
Now remove the lid and cook for 5 more minutes till the water evaporates. Garnish with cilantro leaves and serve with hot rice.