Stuffed Ridge Gourd Curry

Ridge gourd looks rather unappealing and a bit spiky, like cactus, but is one of my favorites in the cucumber family. Not for its inherent flavor or properties, but for its skin/peel. Ridge Gourd Peel Chutney is incredibly delicious, perfect for stirring into a bowl of steaming brown basmati rice with a spot of ghee and enjoying the simple earthy goodness.

This time, while the peel still got made into chutney, the innards/flesh got made into something a bit more exotic than my usual koottu, which is a south Indian lentils-based coconut-cumin sauce.

Simply slit and stuff 2-inch pieces of peeled ridge gourd with spice paste, much like Stuffed Eggplant curry. Then cook in a favorite gravy/sauce.

Serve warm with rotis, naans, parathas, or cooked millet.

Ingredients
About 6 2-inch pieces of peeled and slit ridge gourd, ready for stuffing
1 Tbsp vegetable oil

For the Spice paste:
2 Tbsp tomato paste
1 Tbsp vegetable oil
1 teaspoon garam masala powder
1 teaspoon garlic powder
1 teaspoon ginger powder
1 teaspoon brown sugar
salt to taste

For the curry sauce:
¼ cup vegetable stock
¼ cup mirepoix - finely chopped celery, onions, garlic
1 or 2 Anaheim peppers, sliced thin
½ medium onion sliced thin
remainder of the spice paste after slitting and stuffing
salt to taste

Preparation

1. Stir the spice paste well and keep handy for stuffing
2. Slit the ridge gourd pieces just enough so they are intact at one end and can be parted at the other to stuff with the spice paste
3. Stuff the ridge gourd pieces and keep handy
4. Heat oil in a pan and add the sliced onions and Anaheim peppers, plus the mirepoix and the remaining spice paste from stuffing; saute till aromatic
5. Gently arrange the stuffed ridge gourd pieces in the pan, add the vegetable stock (and water as needed), cover and cook undisturbed on medium low heat; turn the ridge gourd pieces periodically to cook all sides evenly
6. Finish cooking uncovered till the ridge gourd is soft and cooked through and flavorful
7. Garnish with chopped cilantro and serve warm with naan or paratha

Ridge Gourd and Lentil Soup

Ridge gourd was one of my least favorites when I was growing up. But, over the last few years, since it is available at the local Asian stores, I've come to rediscover and enjoy this strange vegetable.

Ridge gourd is usually spongy inside with not much flesh/meat, so, I use 2 or 3 large ones to make a reasonable quantity of this dish that showcases the vegetable. Much like chayote squash or opo squash and some of the summer squashes, ridge gourd doesn't have much of its own strong personality/flavor. It turns translucent when cooked even though it starts out spongy and white.





The best part about ridge gourd for me is its peel, its ridged almost thorny skin: I use it for making Ridge Gourd Peel Chutney (Peerkangai Tholi Thogayal), which is a family favorite - goes well with dosai, roti and even rice.


Ingredients:
1-2 long tender ridge gourd
1-2 medium tomatoes, diced
1 medium yellow onion, diced
2 cups cooked, mushy Toor (Tuvar) Dal
1 Tbsp canola oil
2 Tbsp Madras Curry Powder
1 tsp turmeric powder
1 Tbsp brown sugar
2 Tbsp lemon juice
1 Tbsp fresh grated ginger
4-6 cloves of garlic (optional)gin
salt to taste
water as needed
some curry leaves, cilantro, spring onions for garnish

Preparation:

1. Skin the ridge gourd and save the skin for Ridge Gourd Peel Chutney; dice the ridge gourd, set aside
2. heat oil in a pan, add the onions, ginger, a pinch of salt, turmeric and sauté till onions turn translucent
3. add the tomatoes, spices, brown sugar, ridge gourd, cooked toor dal, a cup of water (adjust as needed)
4. cover and allow to cook till ridge gourd is done - usually doesn't take very long, it cooks up fast
5. adjust salt to taste; increase water for a runny soup (I prefer thick stew that can be scooped up in the spoon)
6. garnish with curry leaves and serve warm as-is or with rice or indian flat breads

Ridge Gourd Peel Chutney

Ridge gourd is one of those vegetables that reminds me of cactus: if nothing else seems like vegetation and this seems to be the only juicy thing around to cook and eat, of course, I'd relish it. But, fortunately for the ridge gourd, I love its peel as it makes a fantastic thohayal or chutney.



Ingredients:
1 Tbsp urad dal
3 Tbsp dry grated coconut
1/2 cup diced onions
6-8 curry leaves (optional)
2-3 cups ridge gourd peel, chopped
4-6 dry red chilies
¼ tsp tamarind paste -or- 1 Tbsp lemon juice
1 Tbsp Apple cider vinegar
1 tsp brown sugar (optional)
salt to taste
1 Tbsp Olive oil
water as needed
tempering: (optional)
1 tsp mustard seeds
1 tsp cumin seeds
1 tsp urad dal
2-3 curry leaves chopped
1 Tbsp canola oil

Preparation:

1. heat 1 Tbsp canola oil in a pan, sauté the ingredients for the chutney
2. when cool enough to handle, blend in a blender or food processor into a fine paste, adding a little water at a time as needed; adjust salt to taste
3. tempering: heat oil in a small pan or ladle, when it is shimmering, add the urad dal; when it turns golden brown, add the mustard seeds; when mustard seeds pop and die down add the cumin seeds and curry leaves, off heat
4. garnish the chutney with the tempering; stir the tempering in before serving