Ridge Gourd and Pea's Curry

With the cold season fast approaching, the farmer’s market in my area didnt have much variety of vegetables to look for. I did manage to spot a few Ridge Gourd’s and gladly got them home. And with Peas, green chilli and coconut put together, it made a delicious curry and I like to call it as Ridge Gourd and Pea's Curry. Simple, eh?!

Ridge Gourd is also known as the silk gourd or luffa. In Kannada, it’s called Heere Kaayi.

Image Courtesy from here

Ingredients:

Ridge Gourd: 1 Medium
Onions: 1 Small
Ginger: 1 small piece
Fresh green Peas / Frozen peas: 1/2 cup
Grated Coconut: 1/2 cup
Green Chillies: 1 or 2, depending on your taste
Poppy Seeds: 1/2 spoon
Milk: 1/4 cup

For tempering:
Mustard seeds; 1/2 spoon
Cumin seeds/Jeera: 1/2 spoon

Salt to taste
Oil

Method:

Wash and peel the gourd. Chop them to small cubes.
Chop onions and ginger

Heat a cooking pan with about 2 spoons of oil. Add the tempering and when done, add in onions. Sauté for about 2-3 mins or until the onions get tender.
Add cubed ridge gourd and peas. Sauté for another minute. Pour in little water, just enough to cook the gourd. Cover it with lid.

In the meanwhile prepare the coconut paste: In a blender, add grated coconut, green Chillies and poppy seeds. Grind them to a paste.

Check if the vegetables are cooked. If yes, take about a big spoonful of the vegetables and blend them together with the coconut paste.

Mix in the coconut paste to the vegetables in the cooking pan. Add salt and check for taste. If the curry is too thick, add little milk to attain desired consistency. Cook for another minute and turn off the heat.

Serve this hot hot curry with Chapatti’s or Roti's. This can also be eaten along with rice.