Ridge gourd with kala chana / black chickpeas veggie

This is my mom's recipe which she made with Turai which is called Nenua in Bihar! (not ridge gourd but the softer variety)

Ingredients:
Ridge gourd/ jungli Turai - 2 medium sized (wash, peel / scrapeand cut into 1 inch cubes)
Kala chana or black chickpeas - 1 cup (washed and soaked overnight)
Onion - 1 (chopped)

green chillies - 1-2

Tomato- 1 (chopped)

1 medium boiled potato- cubed
Ginger garlic paste - 1 tsp
Cumin- 1 tsp
Salt - to taste

1 tsp each of turmeric, coriander and garam masala / all spice powders
Oil - 1 tbsp

Method

In a pressure cooker, add the kala chana / black chickpeas with half a cup of water and some salt and pressure cook for one whistle, simmer and allow to cook for about 4-5 mins. Turn off flame, allow to cool.

Heat oil in a wide bottomed pan, add the cumin and let the seeds turn brown. Add the onions, green chillies and ginger garlic paste. Saute until the onions turn soft and transparent. Now add the chopped tomatoes and potato pieces and cook for a while.

Add the ridge gourd pieces, salt and the dry spice powders. Allow to cook covered on medium flame for about 5-6 mins. Keep turning once in a while. The ridge gourd pieces will turn soft.
Stir in theboiled chickpeas with the water, cover and cook for 8-10 mins. Alternately, can cook in the pressure cooker for 1-2 whistles.
Serve with Rice or Rotis.

This is going to the evergreen My Legume Love Affair 38 . The logo is lovely.

Also check Susan's page for the host line up for coming MLLA events.