Maharashtrian Ridge Gourd Curry: Quick & Spicy Recipe
Learn how to make a delicious and spicy Maharashtrian Ridge Gourd Curry (Dodkyache Kalvan) at home. Simple ingredients, easy steps, and perfect with bhakri!
Ingredients
- 1/2 ladle about 2 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/4 teaspoon asafoetida hing
- 1 sprig of fresh curry leaves
- 1 medium onion finely chopped
- 1 medium tomato finely chopped
- 1/4 cup dry coconut grated or roughly chopped
- 1 whole garlic bulb peeled
- 1/2 inch ginger
- 1/4 cup fresh coriander leaves
- 1 1/2 teaspoons Kanda Lasun Masala or substitute with red chilli powder
- 1 teaspoon garam masala
- 1/4 teaspoon turmeric powder
- 3 teaspoons roasted peanut powder crushed peanuts
- 200 grams ridge gourd peeled, hard veins removed, and chopped
- 2 1/2 cups warm water
- Salt to taste
Instructions
- Prepare the Paste: In a mortar and pestle or a mixer grinder, crush together the dry coconut, garlic, 1/2 inch ginger, and fresh coriander leaves to make a coarse, rustic paste.
- Heat the Oil: Heat 1/2 ladle of cooking oil in a pan or kadhai over a medium flame.
- Add the Spices: Once the oil is hot, add the mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them pop and crackle in the oil.
- Fry the Onions: Add the chopped onion to the pan and fry lightly until it turns a soft golden brown colour.
- Cook the Paste: Stir in the prepared coconut-garlic-ginger-coriander paste and roast it well for about 1 minute.
- Add Tomatoes: Put the chopped tomato into the pan and cook until it turns soft and mushy.
- Add Dry Masalas: Lower the flame to prevent the dry spices from burning. Add the Kanda Lasun Masala, garam masala, turmeric powder, and salt to taste. Mix everything well.
- Add Ridge Gourd and Peanuts: Stir in the roasted peanut powder and the chopped ridge gourd pieces. Mix and cook this Maharashtrian Ridge Gourd Curry base for about 2 minutes on a medium flame.
- Add Water: Pour 2 1/2 cups of warm water into the pan and give it a good stir.
- Cook and Serve: Cover the pan partially with a lid and let the curry cook gently on a low flame for about 20 minutes, or until the ridge gourd is completely soft. Turn off the heat and serve your delicious curry hot!