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

Veg Curries | vegetarian

  • Prep Time 5 Mins
  • Cook Time 20 Mins
  • Servings 5

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

Instructions

  1. Soak all the ingredients for the Coconut Paste for about 30 minutes.
  2. Grind the soaked Coconut Paste ingredients into a very smooth, buttery paste.
  3. Heat Oil. Put in Rai and Zeera. When the seeds crackle, add the Curry Leaves.
  4. Add the Ridge Gourd pieces and cover the vessel. Let it cook for 8- 10 minutes till the Turai turns soft.
  5. Add the Coconut Milk and let the vegetable cook in the milk for a little while and the mixture becomes a thickish paste.
  6. 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.
  7. This curry goes well with Roti as well as Rice.