Ingredients

• 2 medium-sized turai (ridge gourds), peeled and chopped
• 1/2 cup freshly grated coconut (or coconut milk)
• 1 onion, finely chopped
• 1 tomato, chopped
• 1 tbsp ginger-garlic paste
• 1-2 green chilies, slit (optional)
• 1/2 tsp turmeric powder
• 1 tsp cumin seeds
• 1 tsp mustard seeds
• 1 tsp coriander powder
• 1/2 tsp red chili powder
• 1/4 tsp garam masala
• Salt to taste
• 2 tbsp oil
• Fresh coriander leaves for garnish
• 1/2 cup water (adjust as needed)

Preparation

Peel the turai (ridge gourd) and chop it into small pieces. Set it aside.

If using fresh coconut, grate it and keep it ready. If using coconut milk, keep it handy for use later.

Heat 1 tablespoon of oil in a pan over medium heat.

Add cumin seeds and mustard seeds. Once they splutter, add the chopped onions and sauté until golden brown.

Add ginger-garlic paste and green chilies (if using), and sauté for 1-2 minutes until the raw smell disappears.

Add the chopped tomatoes, turmeric powder, coriander powder, red chili powder, and salt. Cook until the tomatoes soften and the oil begins to separate from the masala (spice mixture).

Add the chopped turai to the pan and mix well with the masala.

Cook for 5-7 minutes, stirring occasionally, until the turai softens slightly.

Add the grated coconut (or coconut milk) to the pan. If using grated coconut, you can add a little water to make a smooth paste. If using coconut milk, simply pour it in and stir to combine.

Add about 1/2 cup of water, or more, to adjust the consistency of the curry (you can make it thick or thin as per preference).

Stir everything together, cover, and cook for another 5-7 minutes until the turai is fully cooked and tender.

Once the curry reaches the desired consistency, check the seasoning and adjust salt or spice levels if needed.

Sprinkle garam masala over the curry and stir it in.

Garnish with freshly chopped coriander leaves.

Servings: Serves 2-3

Notes

1. If you prefer a thicker curry, reduce the amount of water. If you like a more soupy curry, add extra water or coconut milk.
2. This recipe is naturally vegan if you use coconut milk and avoid dairy-based garnishes.
3. For added depth, you can temper the curry with curry leaves, asafoetida (hing), and dried red chilies before adding the onions.