Ridge gourd is known as “ghosale” in Konkani and in Northern India it is known as “Turai”. It is high in vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese which are all essential elements. It aids weight loss.
Ingredients: Prep. Time: 20 Minutes, Serves: 4
1 ridge gourd
1 medium sized onion, finely chopped
1/4 cup grated coconut (optional)
1 tsp mustard seeds
1 green chilli
A pinch of sugar
A pinch of asafoetida
1/2 tsp turmeric powder
1/4 cup water
2 tablespoon oil
Salt to taste
Wash the ridge gourd and cut the edges. Now using a peeler, peel the hard skin off the ridge gourd.
Cut into halves and then chop it into small cubes approximately 1/2 inch cubes.
In a kadai or frying pan, add oil. Then add mustard seeds and let the mustard seeds flutter. Then add the pinch of asafoetida and green chilly.
Add the chopped ridge gourd and onion. Add the grated coconut, turmeric powder and a pinch of sugar. Stir everything and add 1/4 cup water and close the lid of the kadai. Add very less water as the water content in ridge gourd is very high.
Adjust salt and cook till the ridge gourd gets cooked and till the water evaporates or gets absorbed. This will take approximately 20 minutes.