Ridge Gourd / Turai is thickly sliced and either pressure cooked or boiled in water till soft but whole. The cooked slices are then fried in oil till golden brown in color. A freshly prepared garlic spice powder is added to the hot ridge gourd slices. Serve garlicky ridge gourd rings with steamed rice and dollop of ghee.
Makes: around 2 Servings of Garlicky Ridge Gourd Rings.
Ridge Gourd 1 Long
Garlic 2 Cloves
Red Chili Powder 1 Tbsp
Curry Leaves 4
Salt to Taste
Oil 2 Tbsps
Method of preparation:
Peel the garlic cloves and roughly chop them.
Grind garlic cloves into paste, add the red chili powder and salt to the grinder and grind again into mixture.
Wash and tear the curry leaves and keep aside.
Lightly scrape the ridge gourd, remove ends and wash it.
Slice the ridge gourd into thick half inch slices.
Pressure cook the ridge gourd slices for 2 whistles.
Strain the ridge gourd and cool it to room temperature.
Carefully squeeze the cooked ridge gourd slices.
Place the squeezed ridge gourd slices on a kitchen towel to let it absorb any excess moisture.
Heat oil in a wide pan, arrange the ridge gourd slices in the pan.
Fry till ridge gourd slices turn golden brown on one side.
Turn the ridge gourd slices on other side to let it brown.
Sprinkle salt and remove the ridge gourd slices from heat.
Stir in ground garlic red chili powder and curry leaves.
Serve garlicky ridge gourd rings with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd slices are cooked right.
Suggestions: If ridge gourd slices are over cooked, make dal with it. If ridge gourd slices are slightly under cooked, make sure to fry it well before removing the pan from heat.
Variations: You can also add talimpu spices to the oil before adding the ridge gourd slices.
Other Names: Garlicky Ridge Gourd Rings.