Ridge Gourd Curry

(Ridge Gourd served in Peanut Gravy)

Click here for original post

Prep Time: 10 mins
Cooking Time: 20-30 mins
Serves: 4-5

1 medium tender Ridge Gourd, slit vertically and then cut into 1 cm thick half moons
Small marble sized Tamarind Pulp/½ tsp Tamarind Paste or 2 tbsp Lime Juice
½-1 tsp Jaggery/Sugar
½ inch Ginger, grated
2 tbsp Roasted Peanuts Powder
½ tbsp Coriander Powder
¾ tsp Jeera/Cumin Powder
1 tsp Red Chilli Powder (Adjust acc to taste)
½ tsp Turmeric Powder
½-1 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
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.
Next add grated ginger and ridge gourd pieces along with turmeric powder, tamarind pulp and jaggery. Sauté, on medium flame, for about 3 minutes.
Next add red chilli powder and garam masala and sauté for 2-3 minutes.
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.
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.
Serve this delicious Ridge Gourd in Peanut Gravy along with steam cooked rice and enjoy!

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.
Lemon/Lime juice should be added after you switch off the flame or else they will turn the gravy bitter.