Side DishVegetarian
Gomathi 0 Comments
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Ridge gourd is one of the most commonly used vegetable in India. Ridge gourds is used to make curry, with or without dals, raita and even made to chutney. Ridge gourd’s skin also used to make spicy chutney with coriander leaves and mint leaves or alone. This simple gravy is very easy to prepare and goes well with chapati, roti or with any flavored rice. Hardly it takes 30 minutes to prepare, if you looking for quick dinner and this is the perfect choice. Main secret of this recipe is select fresh and tender ridge gourd. Because young ridge gourd itself has sweet taste, like cucumber. My elder always like to eat raw one. She is used to say “sweet cucumber”. When it gets aged it turns more fibrous and not get cooked well. Ridge Gourd, which has the scientific name Luffa,is a part of the cucumber family. This vegetable is popular in India, China and Vietnam. It is also called Chinese Okra or Sinqua. It is best to eat this vegetable when it is young and is still green. Its surface is covered with ridges that run along its length. It has asmooth yet crunchy flesh and tiny soft seeds.
Ridge gourd nutrition & benefits
- Ridge gourdis a very low-calorie vegetables with just 20 calories per 100 g. It’s delicate, sponge-textured flesh consists of moderate levels of minerals and vitamins in addition to being rich in antioxidants.
- Being rich in dietary fibers and smooth flesh, luffa facilitates easy digestion and easy movement of food through the bowel. Thus, it helps in relieving indigestion and constipation problems.
- It is low in saturated fat, cholesterol and calories that aids in weight loss.It is also a natural blood purifier & helps reduce sugar levels.
- Fresh pods of ridge gourd contain folates, which are beneficial to expectant mothers.
After seeing all these health benefits, it is one of the most often used vegetable in our home. Easy to clean and cooking time also very less so we can offer this recipe in busy morning also.
Watch Ridge gourd gravy recipe video.
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Author:GomathiCuisine:South IndianCourses:Side Dish, VegetarianRecipe Keys:KKidsVVegetarian Meals
Difficulty:BeginnerPrep Time5 minCook Time25 minTotal Time30 mins
Servings:2
Best Season:Suitable throughout the year
Ingredients
Instructions
Select and wash tender fresh ridge gourd and peel off the skin.
Cut in to medium sized cubes.
To prepare gravy, heat oil in a pan.
Add bay leaf, mustard seeds and cumin seeds and allow to splutter.
Add finely chopped onion and curry leaves sauté until onion get translucent.
Add chopped green chilli sauté for a minute.
Add ginger garlic paste and sauté until raw smell goes off.
Add chopped tomato and sauté till it become mushy.
Add salt.
Add turmeric powder, red chilli powder and coriander powder.
Add freshly ground cumin powder and Kashmiri red chilli powder.
Sauté well in medium flame until spice’s raw smell goes off and oil get start separate.
Add chopped ridge gourd.
Sauté for 2-3 minutes.
Cover and cook in medium flame and do occasional stirring.
After 5 minutes ridge gourd cooked well in the masala itself.
Add fresh thick curd.
Add water to reach required consistency.
Add garam masala powder.
Cover and cook again for 3-5 minutes in medium flame.
Do occasional stirring and now oil get start ooze out around the gravy.
Add crushed Kasturi methi and mix well.
Garnish with chopped coriander leaves.
Very tasty ridge gourd gravy is now ready for serving.
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Hi there! I am Gomathi Ramesh, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I come from a family of fantastic cooks and I’m here to share generations of recipes that are homey, fresh, healthy, family-friendly, authentic, and adventurous. Most importantly, our recipes taste great and you can trust that they actually work.
