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Gourd
Ridge Gourd Chutney
2 ridge gourds:
2 tsp. urad daal
2 dried red chili pepper
1 tsp. mustard seeds
1 tsbp. dried coconut powder
Salt
3/4 tbsp. tamarind paste
Cut the ridge gourd into 2 pieces or 3 so that is a manageable size to work with. Peel the skin using a hand peeler. If the vegetable is fresh, then it’s not so difficult to peel but some parts of the skin may be dry and therefore a little tough to peel. But keep at it! I find it easier to drag the peeler right down the ridge. After peeling, slice the ridge gourd in half lengthwise. If the ridge gourd is a little older, there may be big, palpable seeds on the inside which should be removed. Dice the ridge gourd into small cubes. Heat about 1 tspn. oil in a large skillet. Add the urad daal and red chilies and fry for a few minutes until the urad daal is golden being careful to not let it burn. Add the cubed ridge gourd and shower with about 1 tspn. to salt. Cook for about 20 minutes until the ridge gourd starts to look translucent and cooked through. After allowing to cool, add the entire mixture plus the coconut to the blender and blend without adding an extra water (the ridge gourd will give off a lot of water as it cooks and this should be enough for blending) until you have a paste like consistency. Meanwhile, pop about 1 tspn. of mustard seeds in the same skillet. Add the paste back to the skillet with the mustard seeds. Mix in tamarind paste. Continue cooking on low heat for about 5 minutes – if the chutney is too watery cook until a smooth, thick-ish consistency is reached. Mix with warm rice until the rice is well coated with chutney and enjoy.
2 tsp. urad daal
2 dried red chili pepper
1 tsp. mustard seeds
1 tsbp. dried coconut powder
Salt
3/4 tbsp. tamarind paste
Cut the ridge gourd into 2 pieces or 3 so that is a manageable size to work with. Peel the skin using a hand peeler. If the vegetable is fresh, then it’s not so difficult to peel but some parts of the skin may be dry and therefore a little tough to peel. But keep at it! I find it easier to drag the peeler right down the ridge. After peeling, slice the ridge gourd in half lengthwise. If the ridge gourd is a little older, there may be big, palpable seeds on the inside which should be removed. Dice the ridge gourd into small cubes. Heat about 1 tspn. oil in a large skillet. Add the urad daal and red chilies and fry for a few minutes until the urad daal is golden being careful to not let it burn. Add the cubed ridge gourd and shower with about 1 tspn. to salt. Cook for about 20 minutes until the ridge gourd starts to look translucent and cooked through. After allowing to cool, add the entire mixture plus the coconut to the blender and blend without adding an extra water (the ridge gourd will give off a lot of water as it cooks and this should be enough for blending) until you have a paste like consistency. Meanwhile, pop about 1 tspn. of mustard seeds in the same skillet. Add the paste back to the skillet with the mustard seeds. Mix in tamarind paste. Continue cooking on low heat for about 5 minutes – if the chutney is too watery cook until a smooth, thick-ish consistency is reached. Mix with warm rice until the rice is well coated with chutney and enjoy.
Gutti Beerakaya Kura
1 1/3 cup ridge gourds (beerakaya), peeled, cut into 1 1/2″ pieces, make a + slit on top for stuffing
1 onion, finely chopped
1/4 tsp turmeric powder
1 tsp mustard seeds
few curry leaves
1/2 tsp hing/inguva/asafoetida
1 1/4 tbsps tamarind paste
1 tbsp roasted sesame seeds powder
1 1/2 tbsps oil
chopped coriander leaves for garnish
For stuffing:
2 tbsps grated fresh coconut paste
2 tsps sambar powder
1/2 tsp saunf/aniseed powder
1 1/2 tsps green chili-ginger paste
1 tbsp roasted ground nut powder
1/4 tsp salt
1 tsp grated jaggery (optional)
Take a tbsp of the paste and stuff each of the slit ridge gourd pieces. Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the curry leaves and asafoetida and stir for a 5 seconds. Add the chopped onions and saute for 5 mts. Add the turmeric powder and mix. Place the stuffed ridge gourds in the pan and cook covered on medium heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cover and cook on low heat till the ridge gourds become soft. This could take about 16-17 minutes. Once in a while turn the ridge gourd pieces. Add the tamarind paste and 1 1/2 cups of water and cook on low to medium flame for 15-20 mts. Sprinkle sesame seeds powder and mix. Turn off heat and serve with hot white steamed rice.
1 onion, finely chopped
1/4 tsp turmeric powder
1 tsp mustard seeds
few curry leaves
1/2 tsp hing/inguva/asafoetida
1 1/4 tbsps tamarind paste
1 tbsp roasted sesame seeds powder
1 1/2 tbsps oil
chopped coriander leaves for garnish
For stuffing:
2 tbsps grated fresh coconut paste
2 tsps sambar powder
1/2 tsp saunf/aniseed powder
1 1/2 tsps green chili-ginger paste
1 tbsp roasted ground nut powder
1/4 tsp salt
1 tsp grated jaggery (optional)
Take a tbsp of the paste and stuff each of the slit ridge gourd pieces. Heat oil in a vessel, add the mustard seeds and allow them to splutter. Add the curry leaves and asafoetida and stir for a 5 seconds. Add the chopped onions and saute for 5 mts. Add the turmeric powder and mix. Place the stuffed ridge gourds in the pan and cook covered on medium heat. After 4-5 mts, uncover the lid and turn the pieces so that they cook all over. Cover and cook on low heat till the ridge gourds become soft. This could take about 16-17 minutes. Once in a while turn the ridge gourd pieces. Add the tamarind paste and 1 1/2 cups of water and cook on low to medium flame for 15-20 mts. Sprinkle sesame seeds powder and mix. Turn off heat and serve with hot white steamed rice.