Stuffed Ridge Gourd Curry: Indian Spicy Twist To The Mundane Gourd

Often when we walk past the vegetable stalls and see the pointy and sharp Ridge Gourd placed, the idea is to skip it. Since most Indian kids don’t prefer eating it or anyone from this family. But when this not-so-appealing vegetable is dipped in a spice mix native to the Southern taste, it changes the whole game. Unlike the traditional preparation of Ridge Gourd mixed with tomatoes and fiery spices, coming from the North of Karnataka this preparation of Ridge Gourd brings with it crunchy rich flavours of coconut and herbs. And it is the amalgamation of Karnataka spices and this innocent vegetable that makes for a delicious meal.

From growing widely to being served on every household platter

While the other Asian counties see Ridge Gourd as a natural Luffa. And though the Asian countries have been using it as bland boiled vegetables, its inclusion in Indian cooking gave it a different face. Much like its family members such as bottle gourd, this is not revered. But as culinary expertise from the surrounding countries travelled to the southern coast of India, the not-so-lovable Ridge Gourd became favourable.     

Ingredients:

• 2 peeled and cut Ridge Gourd
• 2 tbsp Peanuts
• 1 tbsp Sesame seeds
• 1 cup grated Coconut
• 1 tsp Cumin seeds
• ½ Ginger
• 2 Green Chillies
• ¼ cup chopped Onions
• 2 springs of Tamarind
• 2 tsp Jaggery   
• 2 tbsp Sambar Powder
• 1 tsp Salt
• ½ tsp Mustard Seeds
• 2 Garlic cloves
• A handful of Coriander and Curry leaves
• Water

Method:

1. Make slits on the cut pieces of ridge gourd and keep them aside.
2. Meanwhile, roast the peanuts for about 3 minutes, and then add the sesame seeds. Roast both for about 5 minutes and then grind into fine powder.
3. Now, grind the coconut, ginger, coriander leaves, and cumin seeds. Add water as required to form a smooth paste.
4. Mix the grounded paste with the peanut-sesame seeds powder, and add chopped onions, jaggery, sambar masala, salt, and tamarind water. Mix all this into a paste texture.
5. Now, carefully add the prepared masala into the slit ridge gourd.
6. Over medium heat place a pan, add oil, mustard seeds, curry leaves, and garlic. Sauté it for a minute then gently place the ridge gourd over the tempered oil. Let it cook until the gourd changes colour and then add the remaining masala.
7. Pour ½ cup of water, mix gently, cover and let it cook until soft. Serve hot.

All thanks to its thick and rich gravy, paired with chappati, Paratha, or rice, this preparation of Ridge Gourd will evoke the otherwise sleeping taste buds. With the crunch of the peanuts, the smooth texture of the coconut, and the flavours of the herbs, this Ridge Gourd curry is a must-try.