Here's a really simple and sweet tasting curry that makes a satisfying side dish for rotis.
Curried Ridgegourd Squash |
Ingredients:
- Ridge gourd - 2 big
- onion - 1 small
- tomato - 2 big, about 2 cups
- turmeric - 1 tsp
- green chillies, slit vertically - 2
- cilantro, for garnishing
- salt, to taste
- mustard seeds - 1 tsp
- cumin seeds - 1 tsp
- broken channa - 1 tbsp
- curry leaves - 2 sprigs
- oil, for sauteing
- coconut, shredded - 1 tbsp, optional
- garlic, peeled - 4 cloves
- cilantro - 5 sprigs
- Wash and peel the gourds. You can save the peels and make a chutney out of it.
- Cut the gourds into 1 inch thick slices. Quarter these slices.
- Cut onions into 1 inch pieces. Chop tomatoes into one-eighths.
- In a small mixer jar, grind the ingredients listed under "to grind", with little or no water.
- In a heavy saute pan on medium high heat, add oil for sauteing. Before it starts smoking, add the ingredients listed under "Seasoning".
- When the mustard seeds start splattering, add the onions. Stir once or twice until the onions have turned translucent.
- Now add tomatoes, chillies and a little salt, to draw out moisture.
- When the tomatoes are cooked, but still hold their shape, add the ridge gourd pieces. Also add some turmeric.
- Taste and add salt at this stage.
- Cover and cook on medium heat for 15 minutes or until the gourd turns fork tender.
- Stir in the ground masala from step 4.
- Check consistency and add a little water , if desired.
- Stir well to incorporate the flavors. Remove the lid and let this simmer for 5 minutes before removing from fire.
- Garnish with more cilantro before serving.
Ridgegourd Curry served with rotis |
Linking with Hema's Adugamane.
This looks delicious! And so creative too, definitely keeping it in mind.
ReplyDeleteShannon,
DeleteGlad you liked it.