Shwetha Bhat is passionate about food and cooking. She loves to experiment in the kitchen and share her recipes.
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.
|Prep time||Cook time||Ready in||Yields|
- 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
- Wash the ridge gourd, remove the ridges and chop. Chop the tomatoes. Wash and pluck the mint leaves.
- 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.
- 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.
- Add the chopped tomatoes and mix well.
- Add the turmeric powder, red chili powder and coriander powder. Mix well.
- Add the chopped ridge gourd and green gram sprouts. Mix to combine with the spices and ground paste.
- Add water and mix well.
- 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.
- After the pressure settles down, open the lid and add chopped coriander leaves. Mix well.
- Serve hot with any Indian bread or rice and enjoy.
Read More From Delishably
- 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.