Ridge Gourd Curry (Gojju) Recipe

Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.

Ridge Gourd Curry

Ridge gourd is a long, green-colored with ridges. It is a very rich source of fiber and vitamins.

Many people don't particularly like this vegetable; however, when properly cooked into curries, chutneys, sambars, stir-fries and even payasam (desserts), it can be surprisingly tasty.

Ridge gourd curry is aromatic and comforting, and the sesame seeds give it a unique flavor. Serve this dish with rice.

Cook Time

Ingredients

• 1-2 ridge gourds, washed, ridges peeled and cubed
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 1 teaspoon cumin seeds
• 1/2 teaspoon methi (fenugreek seeds)
• 7-8 peppercorns
• 2 tablespoons sesame seeds
• 1 tablespoon cooking oil
• 3-4 red chilies, byadagi or guntur
• 1/2 cup fresh coconut, grated
• 1/2 teaspoon mustard seeds
• 1-2 sprigs curry leaves
• 1/4 teaspoon hing (asafoetida)
• 1/2 teaspoon turmeric powder
• 1-2 cups water, or as needed
• salt, to taste
• 1 tablespoon tamarind, soaked in water for 10 minutes
• 1 tablespoon jaggery

Instructions

1. Wash the ridge gourds, cut off the ends and peel the ridges. Chop into cubes and set aside.
2. In a pan, add chana dal, urad dal, cumin seeds, methi seeds and peppercorns. Dry-fry till the lentils turn brown and aromatic. Transfer to a plate or bowl.
3. In a same pan, add the sesame seeds. Fry till the seeds start to splutter and slightly change color. Transfer to a plate.
4. Heat some oil and add the red chilies. Fry for a few seconds and transfer to a plate.
5. Add the grated coconut and fry till light brown. Transfer to a plate. Allow the fried ingredients to cool down.
6. In a pan or vessel, heat some oil and splutter the mustard seeds. Add curry leaves and hing. Fry for a few seconds.
7. Add the chopped ridge gourd and turmeric powder. Saute for 2-3 minutes.
8. Add water, close the lid and cook till the ridge gourd is cooked well.
9. After cooling down, transfer the fried ingredients to a mixer jar. Add soaked tamarind (or use tamarind paste) and water. Grind to a fine paste.
10. Add the ground paste to the well-cooked vegetable. Add water to adjust the consistency. Add jaggery and adjust salt. Cook for 5 minutes over medium heat; then switch off the heat.
11. Serve hot with rice and enjoy.

Step-by-Step Photo Guide

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Cooking Tips

• Try to use young ridge gourd to prepare the dish. They will be soft and tasty to eat.
• No need to remove the soft seeds of the ridge gourd. Hard and thick seeds should be removed.
• No need to peel the skin of the ridge gourd. Only ridges should be removed.
• I used byadagi red chilies, which are less spicy. You can use guntur red chilies, which are spicy. Or use both to get nice color and spiciness.
• The number of peppercorns can be increased or decreased according to your desired spice level.