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benazir's blog
Dried Prawns and Ridge Gourd Curry

Actually I got this idea from the Vah Chef and his wife who also cooks as well who I follow on youtube. I adapted it to my taste preferences and it is such a yummy recipe. Ridge groud has a tough outer covering that you must peel before using. It is also called Chinese Orka in the stores, You will need 2 of them peeled and chopped. Before starting after you get this done add 1/4 cup of either canola or olive oil with either 1 tsp of coconut or mustard oil added. The heat must be turned to high just as you start cooking.
Add 1 pinch of hing, 3 curry leaves, 1 pinch each of mustard seeds, cumin seeds, fenugreek seeds and black cumin seeds to splutter. Chop or cut 1 onion or shallot in to half moon slices, stir and cook until carmelized, mince 1 small piece of ginger and 3 cloves of garlic, cook until fragent and add 1 pinch each of turmeric powder red chili powder, pink salt, 1 tomato cook until mushy. Add 1 green chili and the prepped ridge gourd that you did earlier also they must be chopped. Add 4 dried prawns which can be bought at African stores. The masala is bought at any Indian and Pakistani grocery store. The ridge gourd is obtained at stores that sell Indian or Pakistani produce also you can check a lot of Asian markets.
No need to add water just turn the heat to low and let cook for at least 15 minutes or until done. Actually this is a stovetop dish only and you can eat this with chapati or even boiled millet, sorghum or rice too. Consume with imli (tamarind) sherbat.
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