November 13, 2011

Ridge gourd in Cashew gravy

I came across the recipe for this dish when I was in India this summer in a local magazine.  The recipe called for 200 gms of cashews for 3 ridge gourds and curry leaf sprigs but did not have any tomatoes.  I correspondingly adjusted the recipe for 1 ridge gourd but  significantly reduced(used only half of what I should have used for 1 ridge gourd) the amount of cashews.  Nevertheless, the dish turned out to be very tasty and flavorful thanks to the addition of kasoori methi.   Try it out and you will like it too!!




1 long ridge gourd
1/2 of a medium size onion finely chopped
25 gms cashews soaked in water for half hour
1 small tomato
1 green chili
1 garlic clove
1 small piece ginger
1/2 tsp coriander powder
1/4 tsp turmeric powder
1/2 tsp chili powder(non spicy one)
2 pinches of kasoori methi

First peel and cut the ridge gourd into cubes.  Saute the garlic, ginger and chili slightly in very little oil and grind this with the cashews into a fine paste.  Also, grind the tomato into a paste.   Take a table spoon of oil and saute the onions till it slightly changes colour.  Add the cashew paste and saute for a minute before adding the tomato paste.  Add all the powders now and cook until it begins to leave out the oil.  Add the ridge gourd pieces, 1/2 cup water and the necessary salt and cook until the ridge gourd is done.  Before removing the dish from the stove, add the kasoori methi.  Garnish with few coriander leaves.

This can be enjoyed with rotis, parathas or rice!!!

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