Ridge gourd has slightly sweetish taste and is used to make poriyal, kootu and chutney in traditional cooking. It is rich in dietary fiber, vitamins (C, thiamine and riboflavin) and minerals (zinc, iron and magnesium). Today I wish to share a Karnataka style ridge gourd curry that can be served with both rice and chapati.
Ingredients:
Ridge gourd - medium sized, 2 no
Oil - 2 teaspoons
Mustard seeds - 1 teaspoon
Turmeric powder - ½ teaspoon
Curry leaves - a few
Salt - to taste
For the masala:
Kashmiri chili - 2 -3 no, adjust to taste
Whole urad dhal - 1 tablespoon
White sesame seeds or thil - ½ tablespoon
Asafoetida - a generous pinch
Tamarind - a small piece
Coconut - grated, 3 tablespoons
- Wash the ridge gourds and cut off the edges. Lightly scrape the skin; slit the gourds vertically and slice them. Keep aside.
- Heat 1 teaspoon of oil in a kadai. Add in Kashmiri chilies and fry till they turn darker. Add in urad dhal and fry till dhal turns golden brown in color. Now add sesame seeds and switch off the stove as they start to sputter. Allow the contents to cool. Later grind the fried ingredients with tamarind, asafoetida and coconut into a coarse powder using the mixer-grinder. DO NOT add water while grinding.
- Heat the remaining oil in the kadai, add mustard seeds and when they start to sputter add in the cut vegetable, turmeric powder and required salt. Cover and cook on medium flame for 3 minutes. Remove the lid and cook till the vegetable is done. DO NOT add water as the gourd oozes out water while cooking. When the water is fully absorbed, add in the masala and mix well. Simmer for 2 minutes and remove from the fire. Garnish with curry leaves and serve hot with rice and dhal or roti/chapati.
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