Ingredients with Measurements:
- 2 medium-sized ridged gourds, peeled and cut into 1-inch cubes
- 2 medium-sized tomatoes, chopped
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1-inch piece of ginger, grated
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1 tsp salt
- 2 tbsp oil
- 1/2 cup water
- Fresh coriander leaves for garnish
Special equipment needed:
- None
Step-by-step instructions:
1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
2. Add onions, garlic, and ginger. Sauté until onions are translucent.
3. Add chopped tomatoes and cook until they are soft and mushy.
4. Add coriander powder, turmeric powder, red chili powder, and salt. Mix well.
5. Add ridged gourd cubes and water. Mix well and cover the pan.
6. Cook for 15-20 minutes or until the ridged gourd is tender.
7. Garnish with fresh coriander leaves.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- None
Serving size:
- 4 servings
Nutritional information:
- Calories: 85 kcal
- Fat: 6 g
- Carbohydrates: 8 g
- Protein: 2 g
- Fiber: 2 g
Substitutions for ingredients:
- Ridged gourd can be substituted with zucchini or yellow squash.
- Tomatoes can be substituted with canned tomatoes.
Variations:
- Add 1/2 cup of coconut milk for a creamier texture.
- Add 1 tsp of garam masala for a more complex flavor.
Tips and tricks:
- Use a ridged gourd that is firm and has no soft spots.
- Cut the ridged gourd into equal-sized cubes for even cooking.
- Add more water if the curry is too thick.
Storage instructions:
- Store the leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the curry in a pan over low heat until heated through.
Presentation ideas:
- Serve the curry in a bowl with rice or naan bread.
Garnishes:
- Fresh coriander leaves
Pairings:
- Serve with rice or naan bread.
Suggested side dishes:
- Cucumber raita
- Papadums
Troubleshooting advice:
- If the curry is too watery, remove the lid and cook for a few more minutes until the excess water evaporates.
Food safety advice:
- Make sure to wash the ridged gourd thoroughly before peeling and cutting.
Food history:
- Ridged gourd, also known as luffa or sponge gourd, is a tropical vegetable commonly used in Indian and Southeast Asian cuisine.
Flavor profiles:
- The curry has a spicy and tangy flavor with a slightly sweet taste from the ridged gourd.
Serving suggestions:
- Serve the curry as a main dish with rice or naan bread.
Related Categories
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Region: Indian