This time last year, I used to drive home 3 kids from the bus stop. Li'll S, Li'll V and Big S. The ride was a short, but an interesting one. The topics would be varied and the discussion, deep.
My son was the funny one, in the group. Big S was the one who had a topic to talk about, being the eldest.
Little V, as her mother rightly says, is not one to take a back seat. One tough cookie ( but very sweet) who had her say in everything! Her favolite colol was led,she wanted to glow her hail leally long, she leally liked leading and she loved watching caltoons on TV and leally planned her playdates and sleepovels down to the last detail.
I miss listening to the chattel , chatter....
Today, Big S has moved to sunny California and Little V to another school.
I do get to meet Little V's mom and she regales me with her adorable daughter's stories when we meet for potlucks.
On one such potluck, Little V's Mom got this very simple and very tasty vegetable curry. Most of us, in our potluck group are wimps when it comes to handling spice and this vegetable entree was just what suited us.
Unlike most vegetables, this does not have any spices, but don't let that deter you from trying it out. Mild yet very tasty, this has won the 'Kid Approved' badge of honor. Thank you, S!
While I was never a big fan of the ridge gourd, I have tried out this version and loved it. But I try and avoid peanuts as much as possible, now ( they give me migraines) and so, this version is made more often.
Ingredients:
1/2 cup Moong daal ( skinned , yellow, in this case)
2 long Ridge Gourds, peel the outer tough skin, remove the fibrous part and dice into small pieces
2 small Tomatoes, chopped
1 medium Onion, chopped
1 tsp EACH Mustard and Cumin seeds
3/4- 1 tsp Turmeric powder ( I eyeball it)
1/2 tsp Red chilies powder ( I use Kashmiri) or to taste
Salt
Handful coriander leaves
Wash and soak moong daal in water for 30 minutes.
In the mean time, peel ridge gourd and cut into small pieces.
Heat oil and add mustard seeds, as they begin to pop, add cumin seeds. Add the chopped onion to it and fry until cooked and light brown.
Now add ridge gourd pieces, tomatoes, soaked daal , turmeric, salt, red chili powder and coriander leaves.
Cover it and let it cook for 5 to 8 minutes on medium heat.
Now add little water about a half cup and cook until it's done.
Serve hot with rice or fulkas.
NOTES:
Ridge gourds, look long and you might feel 2 is probably a lot, but once the peel and the inner fibrous part is taken off, you are left with little vegetable, apart from that, in Marathi we call this a 'chorti bhajee' / चोरटी भाजी , meaning it shrinks, something like okra, if you know what I mean.
I have often heard ladies complaining that Ridge Gourds are sometimes bitter, though I have never had the misfortune to get one, on the safe side, I taste- test when I buy the gourd, as taught to me by an elderly Gujarati lady at the grocery store. I snap off a small piece and pick and taste a bit before buying.
