firstly, in a large kadai heat 2 tbsp oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, 2 dried red chilli and few curry leaves. splutter the tempering.

now add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.

add ¼ tsp turmeric, 1 tsp chilli powder, ½  tsp garam masala and ½ tsp salt.

saute on low flame until the spices turn aromatic.

further add 2 tomatoes and saute until tomatoes turn soft and mushy.

add in chopped turai and mix well.

now add 1 cup water and mix well adjusting the consistency.

cover and cook for 10 minutes on medium flame or until the turai is cooked well.

finally, garnish with 2 tbsp coriander and enjoy turai curry with rice or roti.

firstly, in pan heat 2 tbsp oil and add 1 tbsp urad dal, 1 tbsp chana dal, 4 dried red chilli.

roast on low flame until the dal turns golden brown.

add in ridge gourd skin and roast until it shrinks slightly.

cool completely and transfer to the blender.

add 1 cup coconut, small piece tamarind, 1 tsp jaggery, ½ tsp salt and ½ cup water.

blend to smooth paste adding water as required.

now prepare the tempering, by heating 2 tsp oil.

add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves. splutter the tempering.

finally, pour over heerekai chutney or beerakaya chutney and enjoy with hot steamed rice.

firstly, take ridge gourd seeds and add ½ cup water in a pan.

cover and boil for 5 minutes or until the seeds soften.

cool completely, and transfer to a mixi jar.

add ¼ cup coconut, few curry leaves, 1 chilli, 1 tsp cumin.

blend to smooth paste adding more water if required.

transfer the masala paste to a large bowl and add 1 cup curd, ½ tsp salt.

mix well making sure to get a smooth consistency.

now prepare the tempering by heating 1 tsp ghee.

add ½ tsp mustard, ½ tsp cumin, 1 dried red chilli,  pinch hing and few curry leaves.

splutter the tempering and pour over the tambuli.

finally, enjoy ridge gourd raita or tambuli with hot steamed rice.