Sunday, 14 February 2016

Ridge Gourd Curry / Turai / Ghisora Shaak


Ingredients
2 ridge gourds; ridges peeled and slices thinly into half moons.
1 tablespoon oil
1 teaspoon mustard seeds
1 tablespoon sesame seeds
6-7 curry leaves
3 tomatoes; blanched, peeled and crushed
3 cloves garlic; minced
2 inch piece ginger; peeled and grated
2 green chillies; minced
2 table spoons fresh grated coconut (desiccated ok too)

Method

  1. Heat the oil in a pan, add the curry leaves, mustard and sesame seeds.
  2. Add the onions when the seeds have popped, and fry until translucent.
  3. Add at the tomatoes, garlic, ginger and chillies.  Cook for 5 minutes.
  4. Add the sliced ridge gourds, and mix so that all the vegetables are coated with the tomato /onion mixture.
  5. It may appear dry but, do NOT add any water, cover and cook on a low flame for 30 minutes or until cooked.
  6. Add the coconut and coriander and mix well.  Serve with Chapattis.


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