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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 (gojju)

Ridge gourd curry (gojju)

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

Prep timeCook timeReady inYields

10 min

15 min

25 min

2 servings

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

Wash the ridge gourds, cut off the ends and peel off the ridges.

Wash the ridge gourds, cut off the ends and peel off the ridges.

Chop the ridge gourds into cubes and set aside.

Chop the ridge gourds into cubes and set aside.

In a pan, add 1 tablespoon chana dal, 1 tablespoon urad dal, 1 teaspoon cumin seeds, 1/2 teaspoon methi seeds, 7-8 peppercorns.

In a pan, add 1 tablespoon chana dal, 1 tablespoon urad dal, 1 teaspoon cumin seeds, 1/2 teaspoon methi seeds, 7-8 peppercorns.

Dry-fry till the lentils turn brown and aromatic. Transfer to a plate or bowl.

Dry-fry till the lentils turn brown and aromatic. Transfer to a plate or bowl.

In the same pan, add 2 tablespoons of sesame seeds and fry till the seeds start to splutter and slightly change color. Transfer to a plate.

In the same pan, add 2 tablespoons of sesame seeds and fry till the seeds start to splutter and slightly change color. Transfer to a plate.

Heat 1 teaspoon oil. Add 3-4 red chilies, fry for a few seconds and transfer to a plate.

Heat 1 teaspoon oil. Add 3-4 red chilies, fry for a few seconds and transfer to a plate.

Scroll to Continue

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Add 1/2 cup grated coconut, fry till light brown, transfer.

Add 1/2 cup grated coconut, fry till light brown, transfer.

Allow the fried mixture to cool down.

Allow the fried mixture to cool down.

In a pan or vessel, heat 1-2 teaspoons oil, splutter 1/2 teaspoon mustard seeds, add 1-2 sprigs curry leaves and 1/4 teaspoon hing. Fry for a few seconds.

In a pan or vessel, heat 1-2 teaspoons oil, splutter 1/2 teaspoon mustard seeds, add 1-2 sprigs curry leaves and 1/4 teaspoon hing. Fry for a few seconds.

Add chopped ridge gourd and 1/2 teaspoon turmeric powder. Saute for 2-3 minutes.

Add chopped ridge gourd and 1/2 teaspoon turmeric powder. Saute for 2-3 minutes.

Add 1/2 cup of water, close the lid and cook till ridge gourd is cooked well.

Add 1/2 cup of water, close the lid and cook till ridge gourd is cooked well.

After cooling down, transfer the fried ingredients to a mixer jar.

After cooling down, transfer the fried ingredients to a mixer jar.

Add 1 tablespoon of soaked tamarind (or use tamarind paste).

Add 1 tablespoon of soaked tamarind (or use tamarind paste).

Add water and grind to a fine paste.

Add water and grind to a fine paste.

Ridge gourd is cooked well.

Ridge gourd is cooked well.

Add the ground paste to the well-cooked vegetable mixture.

Add the ground paste to the well-cooked vegetable mixture.

Add water to adjust the consistency,

Add water to adjust the consistency,

Add 1 tablespoon jaggery and adjust salt.

Add 1 tablespoon jaggery and adjust salt.

Close the lid and cook for 5 minutes over medium heat and then switch off the heat.

Close the lid and cook for 5 minutes over medium heat and then switch off the heat.

Tasty and healthy ridge gourd curry is ready to serve.

Tasty and healthy ridge gourd curry is ready to serve.

Serve hot with rice and enjoy.

Serve hot with rice and enjoy.

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.

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