Ridge Gourd and Green Gram Curry Recipe

Curry Dish With Ridge Gourd and Green Gram

Ridge gourd is a rich source of dietary fiber, 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 also a great source of fiber, and when sprouted, it's full of protein, too. 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 dish, and the mint leaves impart a nice aroma and flavor. It comes together quickly and easily and can be paired with any Indian bread or with rice.

Cook Time

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 the 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 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.

Photo Guide

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.