Homestyle Ridge Gourd Curry

This homestyle Ridge Gourd Curry, also known as Turai Sabzi, is a light, healthy, and flavorful Indian dish made with tender ridge gourd simmered in a spiced tomato-onion gravy. It's a comforting and nutritious meal, perfect when served with roti or rice.

Ingredients

• 500 grams ridge gourd
• 2 medium tomatoes
• 1 medium onion
• 3 cloves garlic
• 0.5 inch ginger
• 2 green chilies
• 2 tablespoons cooking oil
• 0.5 teaspoon cumin seeds
• 0.25 teaspoon asafoetida
• 0.5 teaspoon turmeric powder
• 1 teaspoon coriander powder
• 0.5 teaspoon red chili powder
• 0.5 teaspoon garam masala
• 0.75 teaspoon salt
• 0.5 cup water
• 2 tablespoons fresh cilantro leaves

Instructions

1. Wash 500 grams ridge gourd thoroughly. Peel the tough ridges and outer skin using a vegetable peeler, then chop the ridge gourd into 0.5 inch pieces. Rinse 2 medium tomatoes, 1 medium onion, and 2 green chilies.
2. Chop the 2 medium tomatoes into small pieces. Finely chop the 1 medium onion. Finely chop the 3 cloves garlic and 0.5 inch ginger, or crush them into a paste. Slit the 2 green chilies lengthwise.
3. Heat 2 tablespoons cooking oil in a heavy-bottomed pan or pot over medium heat. Once the oil is hot, add 0.5 teaspoon cumin seeds and let them sizzle for a few seconds until they change color.
4. Add 0.25 teaspoon asafoetida to the pan, followed by the finely chopped 1 medium onion. Cook the onion, stirring occasionally, for 5-7 minutes until it turns light golden brown.
5. Stir in the finely chopped 3 cloves garlic and 0.5 inch ginger (or paste) and the 2 slit green chilies. Cook for 1 minute until the raw smell of garlic disappears.
6. Add the dry spices: 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, and 0.5 teaspoon red chili powder. Mix well and cook for 30 seconds, stirring continuously to prevent burning.
7. Add the chopped 2 medium tomatoes to the pan along with 0.75 teaspoon salt. Mix everything well and cover the pan, letting the tomatoes cook down for 5-7 minutes until they soften and release oil, stirring occasionally.
8. Stir in the chopped 500 grams ridge gourd pieces. Mix well to coat the gourd with the spice mixture. Add 0.5 cup water.
9. Cover the pan and let the ridge gourd cook on medium-low heat for 15-20 minutes, or until it becomes tender. The ridge gourd will release its own water, contributing to the gravy. Stir occasionally to prevent sticking.
10. Once the ridge gourd is tender, stir in 0.5 teaspoon garam masala. Mix well and cook for another 1-2 minutes.
11. Transfer the Homestyle Ridge Gourd Curry to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves, finely chopped. Serve hot with roti, paratha, or steamed rice.

View the interactive Homestyle Ridge Gourd Curry recipe