Step-by-Step Instructions

1. 1.Prepare Ridge Gourd and Garlic

   Peel and wash the ridge gourds. Taste a small piece to ensure it's not bitter. Cut them into small, bite-sized pieces. Peel the garlic bulb. Chop half of the garlic cloves and crush the other half with a pinch of salt using a mortar and pestle.

2. 2.Prepare Spice Paste

   In a small bowl, mix the crushed garlic (which already has salt), red chili powder, coriander powder, and turmeric powder to form a paste. Add a tiny bit of water if needed to make a smooth paste.

3. 3.Temper Spices in Pressure Cooker

   Heat a pressure cooker on medium-high flame. Add 2 tablespoons of cooking oil. Once the oil is hot, add the chopped garlic. Sauté until lightly browned. Then, add mustard seeds and asafoetida, allowing the mustard seeds to splutter.

4. 4.Add Spice Paste and Ridge Gourd

   Add the prepared spice paste to the cooker. Sauté for 1-2 minutes until the oil separates and the raw smell of spices disappears. Then, add the chopped ridge gourd pieces to the cooker and mix well to coat all the pieces evenly with the spice mixture.

5. 5.Pressure Cook the Curry

   Add about 1/4 cup of water to the cooker and mix again. Close the pressure cooker lid and cook for 4 whistles on medium flame. Once cooked, turn off the flame and let the pressure release naturally.

6. 6.Serve

   Open the cooker, transfer the curry to a serving bowl, and garnish with fresh coriander. Serve hot with roti or rice.