Beerakaya - 1/2 kg
Coconut - 1 cup - fresh grated
Green Chillies - 2
Dhaniya/Coriander powder - 1 tsp
Turmeric - 1/4 tsp
Red chilli powder - 1/2 tsp
Salt - As required
Scrape the outer skin from the beerakaya/ridge gourd and chop into small cubes.
Make a coarse paste of the grated coconut, green chillies and red chilli powder and keep aside.
Heat oil in the kadai and add mustard seeds. Once they start crackling, add the beerakaya pieces and fry them till they are half cooked. Add turmeric and mix well and fry for a minute. Then add dhaniya/coriander powder and continue frying. Now add the coarse paste of the coconut and chillies and salt and mix well. Do not add water. Fry in low flame till the gourd pieces becomes soft and moisture is absorbed completely and switch off.
Tastes really good with hot rice.