Ridge Gourd Curry Without Onion and Garlic

Ingredients

300 gm Peeled Turai (Ridge Gourd) Pieces

2 tbsp Oil

1 tsp Rai (Mustard Seeds)

½ tsp jeera (Cumin)

1 sprig Curry Leaves

¾ cup Coconut Milk

 Salt (To Taste)

For coconut paste 

¼ cup Fresh Coconut Pieces

1 tsp KhusKhus/ poppy seeds

1 tbsp Cashew

1-2 Green Chili

Cinnamon (Small Piece)

½ cup Coconut Milk

 

Instructions

Soak all the ingredients for the Coconut Paste for about 30 minutes.

 

Grind the soaked Coconut Paste ingredients into a very smooth, buttery paste.

 

Heat Oil. Put in Rai and jeera. When the seeds crackle, add the Curry Leaves.

Add the Ridge Gourd pieces and cover the vessel. Let it cook for 8- 10 minutes till the Turai turns soft.

Add the Coconut Milk and let the vegetable cook in the milk for a little while and the mixture becomes a thick paste.

Now add the Coconut Paste and ½ cup of water. Let it cook for 10 minutes on a small flame. Before taking the vessel from off the flame, add salt and a little chopped Coriander leaves.

 This curry goes well with Roti as well as Rice. 

 

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