Ridge Gourd Pulao

        Usually I make curry with ridge gourd, for the first time I tried something new and it was really yummy. Recipe source - my Mom, yes few days back when I was talking with her she said that she made some masala rice with ridge gourd, brinjal & chayote combo. It was quite interesting to me. She was bored to cook for only 2(mom n dad) & making sambar, rasam n poriyal is too much for her to cook, so she made it to a one pot meal. I too wanted to try her recipe, but I bit changed and tried with ridge gourd,  potato n peas..this was new combo to me but was so good ..enjoyed with onion-cucumber raitha .Nutritional Benefits of Ridge gourd: Ridge gourd is loaded with nutrients such as dietary fiber, vitamin C, riboflavin, zinc, thiamin, iron and magnesium. It is also low in fat and calories.Cellulose in ridge gourd helps to overcome constipation and also aids in curing piles.A glass of Ridge gourd juice mixed with other healthy vegetables in the morning can help to strengthen your immune system against any infection. Now to the recipe...

Ingredients

1. Basmati rice  2 cups
2. Ridge gourd   1 and 1/2 lb(peeled and cut thinly)
3. Potato  1 no.(thickly stripped)
4. Onion   2  medium (sliced)
5. Tomato  2 medium(chopped)
6. Ginger garlic paste   1 tbsp
7. Green chilli   4-5 no.s
8. Mint leaves    3-4 sprigs( i used 1tsp dried mint leaves)
9. Turmeric powder   1/4 tsp
10. Chilli powder   1/2 tsp
11. Garam masala   1/2 tsp
12. Yogurt/thick curd   1 tbsp
13. Salt   as per need
14. *Croutons/Baked Bread cubes  1/2 cup (optional -check Notes)

To Temper

1. Oil    2 tbsp
2. Fennel seeds    1 tsp
3. Clove   2-3 no,s
4. Cinnamon   1" stick
5. Bay leaf    1 no.

Method

• Wash and Soak basmati rice for 20-30 minutes and 
• Then heat enough water in a skillet add 2-3 cardamoms, 1/2 tsp oil and bring it to boil.
• Once it starts boiling add rice and cook till rice is 3/4th cooked or about 80%  and allow to cool,make it spread in a wide plate and keep aside.

• Heat a non stick vessel,add oil when it get hot add the tempering ingredients and allow to splutter. 
• Then add the onions and green chilies and fry till onion turns pink. 
• And add the ginger garlic paste and saute till raw smell leaves. 

• After that add chopped tomatoes and mint leaves ,and saute till tomatoes turn soft n mushy. 
• Now add the ridge gourd and potato and stir well, and add turmeric powder,chilli powder and garam masala.,mix well and saute for 1-2 minutes. Then add yogurt n stir fry for a minute or two.

• Then cover it with a lid and cook in medium heat for 3-4 minutes. 
• If needed just sprinkle little water, and add enough salt and few chopped cilantro and again cook covered till the masalas blend well and the potatoes n peas get cooked. 

• Now add the 80%cooked rice and mix gently and add croutons n some more finely chopped cilantro. 
• And keep it in dhum(cover the vessel with a lid tightly) for some 10-15 minutes.. 
• Now the delicious ridge gourd pulao is ready. 
• Serve hot with raitha or curry of your choice.

Notes:
you can also add some cubed paneer (if in hand) to make the pulao even more rich n delicious.
Can also add some roasted cashew nuts along with croutons.
Ridge gourd doesn't require much time to cook, just 5-7 minutes so cut your potatoes thinly and cook until it get cooked.
*For Baked Croutons:
Preheat Oven to 250 degree Fahrenheit.
Just take 2-3 bread slices, cut into small cubes (if u don't want the crust remove that also).
Line a baking tray with aluminum foil paper, spray with cooking spray or grease it with oil, spread the cut bread cubes, drizzle little more oil all around the slices and bake it for 10-12 minutes or until it turns golden brown n crisp.