Ridge gourd gravy (Peerkangai kuruma)

Ridge gourd gravy (Peerkangai kuruma) - Preparation time 15 to 20 mins

I got few recipes of ridge gourd gravy from friends, relatives and browsing. I made few modifications in the recipe to make it as kuruma for chapathi or roti. Actually it tasted good and different. The vegetable (peerkangai) will be difficult to identified because in this recipe the skin of the vegetable will be peeled completely.
You can try this method of with your creative modifications also. It will be a new dish in your menu.If the ridge gourd is soft you have to use 2 medium size for 4 member family. 

Ingredients:-
Ridge gourd (Peerkangai) - 1 (skin peeled and chopped to small cubes)
Onion - 1 (chopped to small pieces)
Tomato - 1 (chopped to pieces)
Grated coconut - 2 tbsp
Khus Khus - 1 tsp
Cashew - 4
Salt - to taste
Turmeric - 1/4 tsp
Red chili powder - 1/2 tsp
Ginger - chopped 1/4 tsp
Garlic - chopped 1/4 tsp
Oil - 2 tbsp
Clove, cinnamon stick, fennel seed - little
Water - as required

Preparation method:-
Heat the kadai add  oil, spices(fennel, clove, cinnamon) and fry when nice aroma come , add chopped ginger, garlic. 

When ginger garlic fried add chopped onion and fry till it turns color.

Add chopped peerkangai (ridge gourd).

When it gets half cooked add chopped tomato.

Add turmeric, salt and chili powder at this stage.

Sortae all the  vegetables till the tomato becomes soft. Required amount of water is added and close with a lid to the vegetables to cook softly. 

In a mixer add coconut, cashew and khuskhus with little water. Grind to fine paste.

When the vegetables are cooked add the grind paste to the gravy and cook this raw smell goes off.

Add chopped coriander leaves and serve with hot roti or chapathi.