Ridge gourd is washed and the skin is sliced off of it. The ridge gourd skins are then chopped up and boiled in water till soft. The skins are then cooked in tempered oil along with onion. The fry is then seasoned with spices and serve with steamed rice.
Makes: around 3 Servings of Ridge Gourd Skins Onion Fry.
Ridge Gourd 2 – 3 Medium
Onion 1 Small
Garlic 2 Cloves
Green Chiles 2
Red Chile Powder 1/2 tsp
Turmeric Powder a Pinch
Salt to taste
Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps
Method of preparation:
Wash, remove ends and thickly slice the ridge gourd skins (around 2 Cups).
Chop the ridge gourds skins into approximately inch long pieces.
Remove stems, wash and slice the green chiles.
Peel and slice the onion.
Peel and slice the garlic cloves.
Bring to boil two cups of water to high boil, stir in chopped ridge gourd skins and salt.
Boil till ridge gourd changes to light green in color and turns soft.
Strain the ridge gourd and keep aside.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, garlic and onion.
Once onion turns translucent, add ridge gourd.
Fry till ridge gourd takes a light brown color.
Stir in turmeric powder, red chili powder and salt.
Fry for couple of seconds and remove from heat.
Serve ridge gourd skins onion fry with steamed rice.
Notes: Make sure ridge gourd skins are cooked right.
Suggestions: If the ridge gourd is boiled properly, either boil for longer time or cook covered along with onion till its soft.
Variations: Check out what you can do with ridge gourd flesh when the skin is all peeled off.
Other Names: Ridge Gourd Skins Onion Fry.