Wednesday, June 18, 2014

Ridge Gourd Curry


Ridge Gourd - 1 large
Green Chillis - 2
Tamarind Extract - 2 tsps
Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 1/2 tsps
Salt to taste

For Seasoning:

Cooking Oil - 1 tbsp
Bengal Gram - 1 tsp
Black Gram - 1 tsp
Mustard Seeds - 3/4 tsp
Cumin Seeds - 1/2 tsp
Curry Leaves - 5
Dry Red Chilli - 1

For Masala:

Sesame Seeds - 4 tbsps
Garlic Cloves - 3
Coriander Seeds - 2 tsps


  1. Peel the ridge gourd and cut them into cubes.
  2. Slice green chillis.
  3. Dry roast sesame seeds and coriander seeds separately. Allow it cool down.
  4. Heat oil in a pan, add bengal gram, black gram, mustard seeds, cumin seeds, curry leaves and dry red chilli pieces.
  5. When mustard seeds start spluttering, add cubed ridge gourd and sliced green chillis.
  6. Add turmeric powder, red chilli powder, tamarind extract and salt.
  7. Cook covered on low flame until ridge gourd cubes turn soft but crunchy and still hold shape. Do not add water as the water vapors collected by covering the pan will be sufficient for cooking ridge gourd.
  8. Meanwhile, blend roasted sesame seeds, coriander seeds and garlic cloves into a coarse powder. Do not add water.
  9. Add this powder to the cooked ridge gourd. Mix well to combine and cook for 2-3 minutes. Turn off the flame.
  10. Serve hot with steamed rice, rotis or phulkas.


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