Ridge Gourd Curry
Kala Ramanathan from Accra, Ghana
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Ingredients: |
| Ridge gourd |
- |
1/2 kg |
| Dhania powder |
- |
1 tbs |
| Bengal gram flour |
- |
2 tbs |
| Grated Coconut |
- |
1 tbs |
| Red Chilly Powder |
- |
1 1/2 tsp |
| Turmeric Powder |
- |
1/2 tsp |
| Garam Masala Powder |
- |
1/2 tsp |
| Jeera Powder |
- |
1/2 tsp |
| Oil |
- |
2 tbs |
| Sugar |
- |
1/2 tsp |
| Salt |
- |
to taste |
Method of preparation:
Scrap and remove skin from ridge gourd, (check taste and do
not use it, if it is bitter) and cut into 2 or 3 pieces. Then cut these pieces
into 4 half way through at one end, keeping the whole ridge gourd intact. Dry
roast the Bengal gram flour till good smell comes from it. Mix it with all other
powdered ingredients and with grated coconut.
Stuff the mixture inside the ridge gourd. Heat oil in a broad frying pan and
arrange the ridge gourd in it. Keep closed in reduced flame. Fry it, turning
them occasionally to ensure they cook evenly. Pour 1/2 cup of water and cook
till dry.
Garnish it with chopped coriander leaves and serve hot with chapattis.
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