Ridge Gourd Curry Without Onion and Garlic | Ridge Gourd Milk Curry

Easy Curries

Ridge Gourd is peeled and cooked into a very flavorful, non-spicy dish without using Onion or Garlic. This curry made by adding coconut milk, is a speciality in most Telugu homes.

This ridge gourd and coconut milk preparation is good to eat at any time, and in any combination! I am presenting the recipe here with some minor changes from my side!!!

Most Telugu or Andhra preparations make use of generous amounts of milk. The dishes acquire a fine flavor by this addition. This kind of dishes are usually made for lactating mothers in post partum stages. These are referred to as special diet foods. They are very high in flavor and taste quotient. Ayurveda also recommends that Onion, Milk and Salt should be treated as restricted foods.

With all this in mind, I have substituted Cattle Milk with Coconut Milk. This is in no way less in tastiness than Cow or Buffalo Milk. I have made small alteration like this here and there, in my own way. Do prepare the dish, taste it and get back to me!!!

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Tips

Ridge Gourd:

Take tender Ridge Gourd. Peel deep so that no hard outer layer is left. The Gourd will cook soft like butter. [Hint: You may use the peel to make chutney with Green Chillies]

Coconut Milk:

Take Fresh Coconut and grind to a very fine paste, adding a little water. Strain it through a muslin cloth, and press tightly to get thick Coconut Milk.

Options:

This curry can also be prepared by adding dry Chilli Powder, Turmeric, Ginger-Garlic paste and other spices.
You may substitute Ridge Gourd with any of the other vegetables like Drumsticks, Bottle Gourd, Pumpkin, Snake Gourd, String Beans etc.

Ridge Gourd Curry Without Onion and Garlic | Ridge Gourd Milk Curry - Recipe Video

Ridge Gourd Curry Without Onion and Garlic | Ridge Gourd Milk Curry

Veg Curries | vegetarian

Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins
Servings 5

ఈ రెసిపి తెలుగులో చూడండి!

Ingredients

300 gms Peeled Turai (Ridge Gourd) Pieces
2 tbsp Oil
1 tsp Rai (Mustard Seeds)
½ tsp Zeera (Cumin)
1 sprig Curry Leaves
¾ cup Coconut Milk
Salt (To Taste)
For Coconut Paste:
¼ cup Fresh Coconut Pieces
1 tsp KhusKhus
1 tbsp Kaju (Cashew)
1-2 Green Chilli
Cinnamon (Small Piece)
½ cup Coconut Milk

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Instructions

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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 Zeera. 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 thickish 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.