RIDGE GOURD CURRY

 RIDGE GOURD CURRY

Ridge Gourd is commonly available in most parts of India. This is called Heerekayi in Kannada, Dodka in Marathi, Turai in Hindi, and Ghosale in my mother tongue, Konkani. 

We use ridge gourd at home from time to time as it has various properties that make it good for health. 

Elsewhere in this blog you will find recipes for other dishes made with ridge gourd such as:-

• Ridge Gourd Dosa
• Ghosale Alle Piyava Ghashi 
• Ridge Gourd Peel Chutney 
• Ridge Gourd Pepper Kootu

I have adapted today's recipe from Heerekayi Gojju in Veg Recipes of Karnataka. .

Tip: It is essential  to first taste the ridge gourd and make sure it is not bitter before using it in any dish. 

We tried out this easy to make dish recently and I must say it tasted great.  We enjoyed it with hot rotis for dinner. 

Ingredients:-

• Ridge Gourd, 350 gms approx. 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds, 1/2 tsp
• Curry Leaves, a sprig
• Medium-sized Onion, 1
• Medium-sized Tomato, 1
• Small- sized Capsicum, 1
• Tamarind Paste, 1/2 tsp 
• Jaggery, grated, 1 tsp
• Turmeric Powder, 1/4 tsp
• Asafoetida, 1/4 tsp
• Salt, to taste
• Oil, 2 tbsp
• Coriander Leaves, to garnish 

To Roast and Grind to a powder:-

• Groundnuts, 2 tbsp 
• Byadgi Red Chillies, 4
• Coriander Seeds, 1 tbsp
• Sesame Seeds, 1 tbsp
• Coconut Gratings, 1/4 cup

Method:-

Wash the ridge gourd and snip off both ends

Peel and chop the ridge gourd

Chop the onion, capsicum, and tomato

Finely chop the coriander leaves 

In a thick bottomed kadhai, dry roast the ingredients listed above one by one, remove from the flame and transfer to a plate. 

Dry roast the groundnuts till they get spotted

Dry roast the coriander seeds till they turn golden, 

Dry roast  the Byadgi red chillies

Dry roast the sesame seeds till they start to splutter,

Lastly, dry roast the coconut gratings 

Allow the roasted ingredients to cool. Transfer them to a mixer jar and grind to a fine powder. Keep aside. 

Heat oil in the same kadhai and on medium heat add the mustard seeds, when they splutter add the cumin seeds and when they sizzle add the curry leaves and saute for a few seconds

To this add the chopped onion and capsicum and saute till the onion becomes translucent

Next mix in the turmeric powder and asafoetida 

Add the chopped tomato and cook till they become soft and mushy

Now add the chopped ridge gourd and saute 

Add salt to taste and a little water

Cover and cook on medium flame for about 5 minutes or till the ridge gourd gets done.

To this add tamarind and grated jaggery, followed by the freshly ground masala powder. Mix well

Add water as required to get a curry like consistency. Check for salt and add if required

Bring to a boil then lower the flame and let it simmer for a couple of minutes

Switch off the gas and transfer the Ridge Gourd Curry to a serving bowl

Finally, garnish with finely chopped coriander leaves

Serve hot with rotis, chapattis or as a side dish to the main meal