Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
About Ridge Gourd and the Recipe
Ridge gourd is one of the most common vegetables in the Indian kitchen. The surface of this vegetable is covered with ridges that run along its length, hence the name. The scientific name of this vegetable is Luffa acuangula, and it goes by many different names in India, depending on the region. In Hindi, it is called turai ki subji; in Andhrapradesh, it is called beerakaya; in Tamil Nadu, it is called peerkangai; in Kerala, it is called peechinga; and in Kannada, it is called heerekayi.
It is a very low-calorie vegetable with many medicinal properties. It is rich in antioxidants, dietary fibres, vitamin C, riboflavin, and zinc. Some people recommend this vegetable for indigestion, constipation, skin diseases, jaundice, and regulating blood sugar levels. As an interesting side note, the gourd's fibres have been used to make loofah sponge.
Some of the most common recipes using ridge gourd include curry, dal, poriyal, fritters, and chutney. Ridge gourd curry is one of the most simple and flavorful curries you can make. It goes well with roti, paratha, rice, naan, and phulka.
|Prep time||Cook time||Ready in||Yields|
1 to 2 servings
- 1 to 2 medium-sized ridge gourds, washed, peeled, and cubed
- 1 to 2 teaspoons oil or ghee
- 1/2 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 to 2 teaspoons red chili powder, or to taste
- 1/2 to 1 teaspoon garam masala powder, or to taste
- 4 to 5 teaspoons peanut powder, coarsely ground
- 1/2 to 1 cup water
- salt, to taste
- Wash and peel the ridge gourd. Trim off top and bottom tips. Chop gourd into 1-inch chunks and set aside.
- Grind peanuts into a coarse powder and set aside.
- In a pan, heat oil or ghee, then add mustard seeds and cumin seeds. Let them crackle.
- To the pan, add ridge gourd, turmeric powder, red chili powder, garam masala powder, and salt. Mix well.
- Add water, cover, and cook on low to medium flame for 9 to 10 minutes or until the gourd becomes soft and blends well with the spices.
- When the gourd becomes soft, add coarsely ground peanut powder. Keep at low flame for 1 to 2 minutes. Add more water if required to achieve a curry-like consistency.
- This simple and delicious ridge gourd curry is ready to serve.
- Always choose a young ridge gourd, as aged vegetables turn fibrous, making them more difficult to cook and consume. Young ridge gourd makes the curry more delicious.
- Don't add too much water, as the ridge gourd will release its own moisture while cooking. If it does not release any (or enough) water, then you may add water.
- You can add finely chopped fresh coriander leaves to this curry, which is optional.
Shwetha bhat (author) from Bengaluru on November 03, 2019:
You are welcome lizmalay. Please try this recipe and I am sure u will love it.
Liza from USA on October 31, 2019:
Your ridge gourd curry looks delicious! I can eat this with naan and roti for sure. Thanks for sharing the recipe :)