Easy Homemade Ridge Gourd Curry Recipe: A Desi Lunch Delight

Prepare the ridge gourd by peeling and chopping it into medium-sized cubes. Chop onions and tomatoes finely. Mince ginger, garlic, and green chilies for the paste.

Heat vegetable oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds. Let them splutter for about 30 seconds until fragrant.

Add the finely chopped onion to the pan and sauté until it turns translucent and light golden brown, about 5-7 minutes. Then, stir in the ginger-garlic-green chili paste and cook for another minute until fragrant.

Add the finely chopped tomatoes to the pan. Cook, stirring occasionally, until the tomatoes soften and break down, and the oil starts to separate from the masala, about 5 minutes.

Stir in the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Cook the spices for 1-2 minutes, stirring constantly, to toast them and enhance their flavors.

Add the chopped ridge gourd to the pan and mix well with the masala until the pieces are evenly coated.

Pour in about 1/2 cup of water, bring to a simmer, then cover the pan and cook for 15-20 minutes, or until the ridge gourd is tender and cooked through. Stir occasionally to prevent sticking.

Once the ridge gourd is tender, stir in the garam masala. Cook for an additional minute to let the flavors meld.

Garnish with fresh chopped coriander leaves and serve hot with rice, roti, or naan. Enjoy your homemade ridge gourd curry!