(From Banu's Cookbook)
2 Medium Sized Ridgegourds (Peeled and chopped into big pieces)
1/2 tsp of Whole Black Peppercorns
1 tsp of Cuming Seeds
1/2 Cup of fresh grated coconut
1 cup or more of Yogurt (or a combination of Yogurt and Buttermilk)
Oil for frying and seasonging
Salt to taste
Mustard Seeds and Curry Leaves for Seasoning
Heat a pan with a little oil. Roast the Ridgegourd pieces. Once they have become soft, add the peppercorns and cumin seeds and roast some more.
Let this cool down. Then grind to a paste with coconut and salt. Add this ground mixture to the Yogurt and season it with Mustard seeds and curry leaves. This goes well with Rice.
It can stay in the fridge upto 2-3 days, but you cannot reheat this curry as it has yoghurt in it which might curdle.