Ridge Gourd Curry
Spicy curry made from Ridge guard
of Santa Clara, US
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1 Ridge Guard
2 tbsp Vegetable Oil
2 tsp Mustard seeds
a pinch of Asafoetida (hing)
3 tbsp Sambar powder
3 tbsp Vangibath powder
2 tbsp Peanut powder (Groundnut)(make coarse powder)
Salt to taste
1/2 cup Water
Remove the skin of Ridge Guard. Donot throw away the skin. You can make Chutney from it. Cut into 1 inch pieces.
Again cut each piece into 4 pieces but dont cut completely till the end.
In a bowl, mix Sambar powder, Vangibath Powder, Peanut powder & Salt.
Fill the mixed Spice powder in between the cuts of the Ridge Guard pieces.
Heat Oil in a kadai. Add Hing & Mustard seeds. When the seeds splutter, add the filled Pieces slowly & fry for a minute.
Add Water, reduce the heat to Medium & cover a plate. Cook till tender. Keep checking in between & add more water if required. The gravy should be slightly thick.
Adjust Salt & serve hot with Chapati, steamed Rice or Jolada Roti (Jowar Roti)