Ridge Gourd Masala is a spicy North Indian gravy curry that tastes delicious with roti and rice. Ridge gourd, onions, and tomatoes combine to give this dish a sweet and tangy taste. This is an easy vegetarian/vegan curry recipe.
Ridge gourd (beerakaya, dodke, turaii) is an Indian/Asian vegetable of the cucumber family and is a great source of Vitamin A, C, and minerals. It is also a good source of carbohydrates and fiber. It has a sweet or bland taste and an earthy flavor, and has a lot of water content.
Cooking Time: 25 minutes
- 3 cups ridge gourd, peeled and cut into 1-inch cubes
- 1 1/2 cups onions, finely chopped
- 1 cup tomatoes, finely chopped
- 1/2-inch piece ginger, grated
- 1 tsp chana masala (store-bought, MTR or other brand)
- 1/4 tsp red chilli powder (adjust to taste)
- 1 tsp cumin seeds (jeera)
- 1/4 tsp turmeric powder
- 2 tsp, cilantro (coriander leaves), chopped
- 1 1/2 tsp dalia powder (split
- and roasted bengal gram) or rice flour
- Salt to taste
- 3-4 tsp vegetable oil
Ridge gourd can sometimes be bitter, so before using it, taste to make sure it’s not bitter.
- Heat oil in a shallow pan. Add the cumin seeds. As they start to brown, add the onions and saute on medium heat with some salt, until nicely browned.
- Add the tomatoes and saute for 2 minutes.
- Add the chana masala, turmeric, and red chilli powder and saute for a minute.
- Add the ridge gourd pieces along with some salt and 1 1/4 cups of water.
- Cover and cook the ridge gourd masala on medium heat until the pieces are fully cooked. To thicken the gravy, add the dalia powder or rice flour and cook on medium heat until the raw flavor is gone and the gravy has thickened a little.
- Garnish the ridge gourd masala with chopped cilantro and serve hot with chapathis or rice.