This simple ridge gourd curry can be served with dhal and rice or served with chapathi or poori. Very simple and creamy curry. People who are allergic to coconut milk can use cows milk or soya milk to prepare this recipe. I've earlier posted a variation using cows milk recipe since a family member is allergic to coconut milk we improvise and use cows milk.
Recipe Video Posted on Youtube English and Tamil Channel😊
Ingredients:
250 Grams Ridge Gourd
1 Cup Roughly Chopped Onions
1 Cup Thick Extract Coconut Milk
1 1/2 Cups Second Coconut Milk
4 Green Chilies Slit
3 Sprigs Curry Leaves
1/2 Inch Ginger Grated
1/4 Tsp Each Mustard Seeds, Split Black Gram, Split Chickpeas, Cumin Seeds...
2 Dried Red Chilies
Salt as per taste
2 Tbsp Coconut Oil
Method:
Peel and chop the ridge gourd chop into medium chunks wash pat dry and reserve.
Crack open the coconut. Using a coconut grater or peeler, gently peel and wash the coconut. Chop the coconut into tiny pieces.
Heat 2 Cups water till warm. Add the chopped coconut to a mixerjar and grind to form fine powder consistency. Gradually add 1/4 cup warm water. Grind the coconut till smooth.
Place a sieve on a bowl, Add the ground coconut to the sieve and strain till milk is extracted and collected in the bowl.
Repeat the process and regrind the coconut with warm water to extract 2nd time. Reserve the 2nd extract coconut milk in a separate bowl.
Heat oil in a wok temper the oil with mustard seeds once the mustard seeds splutters add black gram dhal and channa dhal fry a bit.
Add asafoetida and garlic fry till raw flavor has gone.
Add chopped onions and fry add the curry leaves and chilies fry till onions turn pink in color.
Add the chopped ridgegourd sauté a bit.
Add 2nd extract coconut milk and coarse salt stir and cover the veggie.
Constantly keep stirring in every 2 minute intervals till veggie is half done.
Add 1st extract coconut milk give it a final stir
Garnish with coriander and serve hot with roti...Enjoy...:)
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