Beerakaya Senagapappu Masala

Ingredients:

• Oil - 3 to 4 Tea spoons
• Beerakayalu (Ridge Gourd) - 1/4 Kg - Sliced into small pieces
• Channa Dhal - 1 Cup - Washed and drained
• Sompu - 1/4 tea spoon
• Jeera Seeds - 1/4 tea spoon
• Chakka - 1 to 2 pieces
• Cloves - 4 to 5
• Onions - 2 - medium - Sliced
• Tomatoes - 2 - medium - Finely chopped
• Green chillies - 2 - Make a slit in the middle
• Garlic - 4 to 6 pieces
• Ginger - a medium size piece
• Curry leaves - 1 stem
• Coriander - As required 
• Cashew nuts- 6 to 7
• Chilli powder - 2 tea spoons
• Dhaniya powder - 2 1/2 tea spoons
• Turmeric Powder - 1/4 Tea spoon
• Garam Masala Powder - 1 tea spoon
• Salt - To taste 

Procedure:

• For masala preparation, take sliced onions, ginger, garlic, cashew nuts, corriander and grind the ingredients well as a fine paste.
• Now heat pan with oil. Add sompu, jeera seeds, cloves, chakka, finely chopped tomatoes, curry leaves, green chillies and fry them well.
• Later on add the paste which has been grounded already. Add chilli powder, Dhaniya Powder, Turmeric Powder, Garam Masala Powder and stir the mixture till the oil comes out of masala and also the masala should leave the borders of the pan.
• Now add finely chopped Ridge Gourd pieces and channa Dal to the mixture. Add water if required.
• Now add salt based on your taste and allow the whole curry to boil until the gravy turns thick. We can pressure cook the content instead of normal cooking. It saves time. Pressure cook for 4 whistles.
• Later on switch off the stove and serve hot with hot steamed rice.
• Great combination with Dosa, Idly, Poori, Chapati.

* I have not at all used coconut in this dish.
* Instead of using coconut, I am using cashew nuts. It will be yummy if you are not using coconut for masala curries. Instead of coconut try using cashew nuts for gravy purpose.
* For Idly and Dosa, let the gravy be little watery (side dish purpose)