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Street-Style Spicy Ridge Gourd

Street-Style Spicy Ridge Gourd Recipe

Ridge gourd cooked in a richly spiced onion masala with roasted gram flour and pomegranate seed spice. No water added during cooking as the gourd releases its own, and the whole point is to let that dry out completely.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 People
Course: Main Course
Cuisine: Indian
Calories: 280
Ingredients Method Notes

Ingredients
  

For the Paste
  • 2 medium onions
  • 2 inches ginger
  • 4 to 5 garlic cloves
  • 2 green chilies
  • 7 to 8 dried red chilies
For the Masala
  • 100 g oil
  • 1 tsp cumin seeds
  • 1 tomato chopped
Ground Spices
  • 1 tsp salt
  • 1 tsp turmeric
  • 2 tsp ground coriander
  • 1 tsp ground fennel
  • 2 tbsp gram flour dry-roasted before adding
To Finish
  • 1 tsp pomegranate seed spice
  • 1 tsp garam masala
  • Ridge Gourd
  • 1 kg ridge gourd peeled and cut into small pieces

Method
 

Get the Paste Ready:
  1. Blend onions, ginger, garlic, green chilies, and dried red chilies into a thick paste. No large chunks, but a little texture is fine.
  2. Keep chopped tomato, spice powders, and gram flour all set aside before heating the oil.
Dry-Roast the Gram Flour:
  1. Heat a small separate pan on low flame.
  2. Add gram flour and stir continuously for about 2 minutes until it smells nutty and turns light golden.
  3. Take off heat and set aside.
Roast the Masala:
  1. Heat 100g oil in the wok on medium flame for 3 to 4 minutes.
  2. Add cumin seeds and let them crackle.
  3. Add onion paste, saute for 30 seconds, then add chopped tomato and keep sauteing until it breaks down into the paste.
  4. Add salt, turmeric, ground coriander, and ground fennel. Stir in the roasted gram flour.
  5. Keep roasting on medium flame for about 12 minutes total from when paste went in, stirring regularly. Oil will separate and collect at the edges when the masala is done.
Add the Finishing Spices:
  1. Turn off the flame.
  2. Add pomegranate seed spice and garam masala into the hot masala and stir in well.
  3. Leave for 1 minute off the flame.
Cook the Ridge Gourd:
  1. Add peeled and cut ridge gourd pieces into the masala and mix until all pieces are coated.
  2. Turn stove on low flame.
  3. Stir every few minutes so nothing catches at the bottom.
  4. After about 20 minutes the water the gourd released will be gone and the masala will sit thick around each piece.

Notes

Keep stirring every few minutes throughout the cook. Gram flour in the masala will catch and stick to the bottom if the pan sits unattended.