These ridged gourds have a very sweet and
delicate flavor and are sometimes sold by market gardeners and in Chinese
general stores. They are generally around 45 cm long and should not be
confused with the short-ridged bitter gourd.
500 g
2
tablespoons
8
1
2
1
teaspoon
1/2 teaspoon
1/4 teaspoon
1/4 teaspoon
1
1/2 cups
1
teaspoon
Ridge gourd
Oil
Curry leaves
Medium onion, finely chopped
Fresh green chilies, sliced
Ground coriander
Ground cumin
Ground turmeric
Ground chili powder
Coconut milk
Salt
Method :
Peel the
gourd.
A potato
peeler is useful for removing the sharp ridges.
Cut into
sliced crossways.
Heat oil in a
saucepan and fry the curry leaves, onion and chilies until the onions
are golden brown.
Add the
ground spices and stir for a few seconds.
Then add the
gourd, stir and fry for a few minutes.
Add the
coconut milk and salt and let it come to the boil, stirring
occasionally.
Simmer until
tender, not covering the pan for this might cause the coconut milk to
curdle.