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Ridge Gourd Skins Curry

11 Aug

Beera Tokku Iguru.

Ridge gourd skins are boiled in water till just soft. Toor dal is either pressure cooked for a whistle or boiled in water till soft and whole. Ridge gourd is briefly fried in tempered oil till done. Serve ridge gourd skins curry with steamed rice and dollop of ghee.
Makes: around 4 Servings Ridge Gourd Skins Curry.


Ridge Gourd 2 Long Ones
Toor Dal 1/2 Cup
Garlic 5 Cloves
Green Chiles 3 – 5
Turmeric Powder 1/8 tsp
Salt to taste


Urad Dal 1 tsp
Mustard Seeds 1 tsp
Cumin Seeds 1 tsp
Asafoetida a pinch
Broken Red Chiles 3
Curry Leaves 5
Oil 1 tbsp

Method of preparation:

Remove stems, wash and slice the green chiles.
Peel and slice the garlic cloves.
Refresh toor dal under water thoroughly.

Lightly scrape and chop the skin off of the ridge gourd.
Chop the ridge gourd skins into small pieces.
Boil around 2 cups of water, add ridge gourd pieces and salt.
Boil till ridge gourd skin change color to light green and turn soft.
Strain the ridge gourd skins and keep aside.

Heat around cup and half of water in a small sauce pan on medium high heat, add toor dal and boil until its just cooked and soft from inside still holding its shape. It takes around 20 minutes.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add garlic cloves and green chiles.
Fry for a minute, add boiled ridge gourd skins and fry till the edges get light brown.
Then add cooked toor dal, turmeric powder and salt.
Mix thoroughly and leave until any leftover moisture is evaporated.
Remove from heat and serve ridge gourd skins curry with steamed rice.
Notes: Make sure to cook the toor dal right.

Suggestions: If the ridge gourd skins are still raw, boil them till just soft. If toor dal is not cooked well, add dal to the pan before adding ridge gourd skins and fry till soft.
Variations: You can also add red chili powder during the last time.
Other Names: Ridge Gourd Skins Curry, Beera Tokku Iguru.