Ridge Gourd Tomato Curry

I discovered ridge gourd only after moving to south India. The first time that I bought this vegetable, my motivator was curiosity – I had no idea how this sponge gourd / bitter gourd lookalike would be cooked or how it would taste. Pushcart vendors outside my apartment stocked fresh ridge gourd in large inviting heaps. One day I walked up to a vendor and asked in gestures (I did not know Kannada) to name the vegetable. In response, he wrapped two ridge gourds, held out the package to me and named the price.

And so I returned home, ridge gourd package in hand, and typed into Google image search: "long green Indian vegetable with spikes". Google did not disappoint – I found not just the name but also many ways to cook ridge gourd.

My usual go-to recipes for ridge gourd are those I’ve picked from friends – ridge gourd potato curry with poppy seed paste and ridge gourd moong dal. A recent favorite, which I am recreating in this recipe, is chef Harpal Singh Sokhi’s ridge gourd tomato curry.

I had come across this recipe on the TV show Turban Tadka – I can’t trace the source online now and hadn’t taken notes, so I’m not sure how close this recipe is to the original. But it tastes great to me as it is. No elaborate list of ingredients, this recipe relies on just a few intense flavors for its win. This is such a simple, delicious dish that when ridge gourd is in season, I make it almost every other day.

Never too much of this “tomato, ridge gourd nonsense”, if you ask me ;-)

You Need:

• Ridge gourd – 2*
• Tomatoes – 3
• Jaggery – 1/2 teaspoon
• Salt – to taste
• Turmeric powder – a pinch
• Red chili flakes – 1 teaspoon
• Mustard seeds – 1/2 teaspoon
• Asafoetida powder – 1/2 teaspoon
• Mustard oil – 2 teaspoons

[*] The size of a medium ridge gourd would be about a foot long and 1.5 inch in diameter. Adjust the quantities in the recipe if using smaller or bigger ridge gourds. Make sure the ridge gourds are firm and fresh – the ones with the sharper ridges are better.

How To Make Ridge Gourd Tomato Curry:

Peel the ridge gourd and chop into bite-size pieces.

Puree the tomatoes.

Heat two teaspoons of mustard oil in a pan. When hot, add mustard seeds and when the splutter, add half a teaspoon of asafoetida powder.

Soon after, slide in the chopped ridge gourd. Sprinkle turmeric powder and red chili flakes.

Fold in red chili flakes and turmeric powder with the ridge gourd, and cook on medium heat for 5 minutes.

Add tomato puree and salt to taste.

Stir and bring to a boil. Reduce heat and simmer covered for 7-8 minutes, stirring once in between.

Uncover, mix jaggery into the curry and continue to cook for another minute.

Serve hot. Ridge gourd tomato curry makes a fabulous meal with chapatis, a simple yellow dal, salad and raita.

Notes:

Also try these curries that play on the flavor of tomatoes…

…and these recipes that make creative use of the ridge gourd: