Beerakaya Nuvvula Kura (Ridgegourd - Sesame Curry)

½ kg Ridge Gourd/Beerakaaya, peeled and chopped
1 large Onion, finely sliced
2 Green Chillis, slit length wise
1½ – 2 tbsp roasted Sesame Seeds
¼ tsp Turmeric Powder
Salt to taste
½ tbsp Oil

Popu:
½ tsp Mustard Seeds
¼ tsp Cumin Seeds
¾ tsp Urad Dal (minapappu)
1 tsp Channa Dal (senagapappu) (optional)
1-2 dry Red Chillis, tear & de-seed
Few Curry Leaves

Sprinkle 3-4 tbsps of water to the ridge gourd pieces, salt and turmeric powder and place lid. Cook on low to medium flame till the ridge gourd is almost cooked and the water evaporates.
While the ridge gourd is cooking, heat oil in a separate cooking vessel, add mustard seeds and let them splutter. Add cumin seeds, urad dal and red chillis and saute for a minute till the dal turn red and you get a nice aroma. Add curry leaves, green chillis and onions and saute for 4-5 minutes. Add the cooked ridge gourd and combine. Cook on high to medium flame for 2-3 minutes. Lower heat, add the roasted sesame seeds powder and combine. Cook without lid for a minute and turn off heat. Serve hot with steamed rice or rotis.