Ridge Gourd Curry (Ridge Gourd served in Peanut Gravy)
(from Nandini’s recipe box)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Ridge Gourd recipies, sambar/curry/Huli
Ingredients
- 1 medium tender Ridge Gourd, slit vertically and then cut into 1 cm thick half moons
- Small marble sized Tamarind Pulp/1/2 tsp Tamarind Paste or 2 tbsp Lime Juice
- 1/2-1 tsp Jaggery/Sugar
- 1/2 inch Ginger, grated
- 2 tbsp Roasted Peanuts Powder
- 1/2 tbsp Coriander Powder
- 3/4 tsp Jeera/Cumin Powder
- 1 tsp Red Chilli Powder (Adjust acc to taste)
- 1/2 tsp Turmeric Powder
- 1/2-1 tsp Garam Masala (Adjust acc to taste)
- Salt to taste
- For Tadka:
- 1 tsp Mustard Seeds
- Few Curry Leaves
- A big pinch of Hing/Asafoetida
- 1 Dry Red Chilli, halved
- 1 tbsp Oil
Directions
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Heat oil in a pan and add mustard seeds to it. When mustard starts to pop and splutter, add curry leaves, dry red chilli and hing and sauté for half a min.
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Next add grated ginger and ridge gourd pieces along with turmeric powder, tamarind pulp and jaggery. Sauté, on medium flame, for about 3 minutes.
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Next add red chilli powder and garam masala and sauté for 2-3 minutes.
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Add about 2-3 cups of water and bring it to gentle boil. Mix in salt to taste and roasted peanut powder and mix them well.
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Cook for another 5-10 minutes till ridge gourd is cooked well. Switch off the flame. If using Lime juice, add it now and mix well.
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Serve this delicious Ridge Gourd in Peanut Gravy along with steam cooked rice and enjoy!
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Note:
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The ridge gourd I have used here is a tender one and hence I have kept its peel. If you are using matured ridge gourd, then don’t forget to scrape/peel the skin and then use it.
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Lemon/Lime juice should be added after you switch off the flame or else they will turn the gravy bitter.