Ridgegourd Curry
These are fast growing climbing vine cultivated throughout the year. Ridgegourd belongs to the cucumber family and is cooked as a vegetable in almost all parts of India. Its either stir fried or cooked with lentils or cooked in a tomato based gravy. They are moderately rich in vitamins and minerals and very high in levels of antioxidants. However, they have a very low calorific value. It is very high in dietary
fibre and helps to relive constipation. It tastes amost similar to bottlegourd and snake gourd. Please do try it at home.
Ingredients:
- Ridgegourd 2
- Salt to taste
- Onion 1
- Tomatoes 2
- Ginger a small piece
- Turmeric powder 1/2 tsp
- Red chili powder 1 tsp
- Cumin seeds 1/2 tsp
- Refined oil 2 tsp
- Curry leaves few
- Coriander leaves for garnish
Method:
- Scrape the ridges of the ridgegourd with a peeler. Wash it nicely.
- Cut it into small pieces.
- Chop the onion, tomatoes and ginger finely.
- Heat oil in a pressure pan and add the cumin seeds.
- When they splutter, add the curry leaves and onion.
- Once the onion turns translucent, add ginger, dry spice powders and tomatoes.
- Once the tomatoes are soft, add the ridgegourd pieces and stir. Add salt to taste.
- Add a tablespoon of water, cover and pressure cook till one whistle.
- Reduce the flame and cook for five more minutes. Switch off the flame.
- Garnish with finely chopped coriander leaves.
- Serve it hot with rice or rotis.
