Ridge Gourd and Moong Dal are the main ingredients for today's recipe- Heerekayi Tovve -which is from my Home State of Karnataka. This dish is called Heerekayi Tovve since Ridge Gourd is called Heerekayi in Kannada and Tovve is the Kannada word for Dal. Ridge Gourd is called Turai in Hindi and Ghosale in my mother tongue, Konkani. We use ridge gourd at home from time to time as it has various properties that make it good for health.
This easy to make dish tastes delicious and goes well with chapatis. I have adapted this from Ridge Gourd with Moong Dal by Bhasanur Cooking.
We loved the dish and I would heartily recommend this for you.
- Heerekayi ( Ridge Gourd), peeled and chopped, 1- about 300-350 gms
- Moong Dal, 1/2 cup
- Turmeric Powder, 1/2 tsp
- Oil, 1 tsp
- Salt, to taste
- Mustard Seeds, 1/2 tsp
- Cumin Seeds, 1/2 tsp
- Curry Leaves, a sprig
- Garlic Cloves, 3
- Green Chillies, 2
- Onion, 1 (small sized)
- Tomato, 1
- Coriander Leaves, finely chopped, for garnish
- Salt, to taste
- Oil, 1 tbsp
Wash the ridge gourd and peel off the skin using a peeler. Chop the ridge gourd and keep aside.
Chop the garlic, green chillies, onion, and tomato
Wash the moong dal and place it in a pressure cooker along with the chopped ridge gourd, adding 1/2 tsp of turmeric powder, a little salt and 1 tsp of oil . Add two cups of water and pressure cook for 3-4 whistles
Once the cooker cools, remove the cooked ridge gourd-moong dal mixture and mash it lightly with a ladle
Heat 1 tbsp of oil in kadhai, on medium heat add the mustard seeds and when they splutter add cumin seeds and when they sizzle add the curry leaves and saute for a few seconds
To this add, the chopped garlic and chopped green chillies and mix well
Add the chopped onion and saute till the onions become translucent
Add the finely chopped tomato and cook till it becomes soft and mushy
Now add the cooked dal and ridge gourd mixture, 1/2 cup of water and mix well
Check for salt and add if required
Add more water if required to get the desired consistency
Bring to a boil and lower the heat. Allow the dish to simmer for 2-3 minutes
Switch off the gas. Transfer to serving bowl
Garnish with finely chopped coriander leaves
Serve the Heerekayi Tovve with hot chapatis and / or rice.