Ridgegourd-Tomato Curry

Ridgegourd-Tomato Curry is a simple yet delicious accompaniment for rice or any Indian flatbread. Easy to make and delicately spiced, this dish is not only nutritious but also low in calories.

Check the ridgegourd for bitterness before cooking.

Servings: 4-6
Cooking Time: 20-25 minutes

Ingredients

• 2 cups ridgegourd, peeled and grated (check for bitterness before grating)
• 2 cups tomatoes, cut into very small cubes
• 1 cup onions, finely chopped (optional)
• 3-4 green chillies, finely chopped
• 3/4 tsp coriander-cumin (dhania-jeera) powder
• 1/2 tsp turmeric powder
• 1/2 -1 tsp red chilli powder
• 1 tsp black pepper powder
• 1-2 tsp lime/lemon juice
• Salt to taste
• 3-4 tsp vegetable oil

Preparation

1. In a pressure cooker container, place the ridgegourd and tomatoes along with turmeric powder, salt, dhania-jeera powder, red chilli powder, and pressure cooker for 2 whistles.
2. In the meantime, heat the oil in a medium skillet. Add the onions and green chillies, and saute on medium heat until translucent.
3. Remove the cooked ridgegourd from the pressure cooker and add to the onions, and cook on medium-high heat for 2-3 minutes until well-combined.
4. If you want a slightly drier curry, cook the ridgegourd-tomato curry on high heat until the water evaporates.
5. Add the black pepper powder and lime juice just before serving.
6. Serve the ridgegourd-tomato curry with rice or roti.

Cooking Tip

Add some chopped cilantro for extra flavor.

Category: Vegan Vegetables - Members, Vegetables - Members, Vegetables - No-Onion No-Garlic - Members