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Ridge Gourd and Green Gram Curry Recipe

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

Ridge gourd and green gram curry

Ridge gourd and green gram curry

Curry Dish With Ridge Gourd and Green Gram

Ridge gourd is a rich source of dietary fibers, iron, magnesium and vitamins A, B6 and C. This vegetable is used in Indian cuisine to prepare a variety of dishes including curry, porial, chutney, sambar and so on.

Green gram is a very rich source of fiber, and sprouted green gram is a great source of protein. Indian cuisine incorporates green gram into many dishes like curries, patties, sambar, stir-fry and even some desserts.

Ridge gourd and green gram curry is a tasty and healthy curry with the added goodness of mint leaves. The mint leaves impart a nice aroma and flavor to this dish.

This dish comes together quickly and easily. Pair it with any Indian bread or with rice.

Cook Time

Prep timeCook timeReady inYields

10 min

15 min

25 min

2 servings

Ingredients

  • 1 cup mint leaves, cleaned
  • 1 teaspoon saunf (fennel seeds)
  • 2-inch long piece ginger, roughly chopped
  • 1 cup coconut, grated
  • 5-6 cashews
  • 2 cups water, or as needed
  • 1 tablespoon oil
  • 1 teaspoon cumin seeds
  • 1/2 cup tomato, chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 medium ridge gourd, chopped
  • 1 cup sprouted green gram
  • 1/2 teaspoon garam masala powder
  • salt, to taste
  • 1 teaspoon kasuri methi (dry fenugreek leaves)
  • 1/4 cup coriander leaves, chopped

Instructions

  1. Wash the ridge gourd, remove the ridges and chop. Chop the tomatoes. Wash and pluck the mint leaves.
  2. In a mixer jar, add the mint leaves, fennel seeds, ginger, grated coconut and cashews. Add water, close the lid and grind to a fine paste.
  3. In a cooker, heat oil and splutter the cumin seeds. Add ground paste and a little water. Saute for 3 minutes or until the raw smell of mint leaves dissipates.
  4. Add the chopped tomatoes and mix well.
  5. Add the turmeric powder, red chili powder and coriander powder. Mix well.
  6. Add the chopped ridge gourd and green gram sprouts. Mix to combine with the spices and ground paste.
  7. Add water and mix well.
  8. Add the garam masala powder, salt and kasuri methi. Mix well, close the lid and take 2 whistles. Switch off the flame and let the pressure subside.
  9. After the pressure settles down, open the lid and add chopped coriander leaves. Mix well.
  10. Serve hot with any Indian bread or rice and enjoy.

Step-by-Step Photos

In a mixer jar add 1 cup mint leaves.

In a mixer jar add 1 cup mint leaves.

Add 1 teaspoon fennel seeds.

Add 1 teaspoon fennel seeds.

Scroll to Continue

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Add chopped ginger.

Add chopped ginger.

Add 1 cup grated coconut and 5-6 cashews. Add 1/2 cup of water, close the lid and grind to a fine paste.

Add 1 cup grated coconut and 5-6 cashews. Add 1/2 cup of water, close the lid and grind to a fine paste.

Set the ground paste aside.

Set the ground paste aside.

In a cooker, heat 1 tablespoon oil and splutter 1 teaspoon cumin seeds.

In a cooker, heat 1 tablespoon oil and splutter 1 teaspoon cumin seeds.

Add ground paste and 1/2 cup of water. Saute for 3 minutes or until the raw smell of mint leaves dissipates.

Add ground paste and 1/2 cup of water. Saute for 3 minutes or until the raw smell of mint leaves dissipates.

Add 1/2 cup chopped tomatoes and mix well.

Add 1/2 cup chopped tomatoes and mix well.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Mix well.

Add 1/2 teaspoon turmeric powder, 1 teaspoon red chili powder and 1 teaspoon coriander powder. Mix well.

Add chopped ridge gourd and 1 cup green gram sprouts. Mix to combine with the spices and ground paste.

Add chopped ridge gourd and 1 cup green gram sprouts. Mix to combine with the spices and ground paste.

Add 1 cup of water and mix well. Add 1/2 teaspoon garam masala powder, salt to taste and 1 teaspoon kasuri methi. Mix well.

Add 1 cup of water and mix well. Add 1/2 teaspoon garam masala powder, salt to taste and 1 teaspoon kasuri methi. Mix well.

Close the lid and take 2 whistles. Switch off the flame and let the pressure subside.

Close the lid and take 2 whistles. Switch off the flame and let the pressure subside.

After pressure settles down, open the lid and add 1/4 cup chopped coriander leaves. Mix well.

After pressure settles down, open the lid and add 1/4 cup chopped coriander leaves. Mix well.

Ridge gourd and green gram curry is ready to serve. Serve hot with any Indian bread or rice and enjoy.

Ridge gourd and green gram curry is ready to serve. Serve hot with any Indian bread or rice and enjoy.

Cooking Notes

  • Alter the measurements of the spice powders as per your preference.
  • Using sprouted green gram is optional. You can just soak green gram for four hours and use this.
  • I did not add onion to this dish, but it could be added, too.

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