Saturday, August 30, 2008

Simple Ridge Gourd Stir Fry

Like Jack's Bean Stalk my ridge gourd plants are well on their way to the sky. Unlike Jack these seeds are not magical :) they were purchased by my dad on his trip to Thailand. The plants are 2 stories tall now and flowering like crazy. I would have terribly disappointed if they had stopped with doing just that but slowly but steadily I am seeing a few of them turn to beautiful gourds. The Ridge gourd plants produce both male and female flowers with the number of male flowers being atleast 5 times more than the female ones. The pollinated female flowers become these sweet succulent ridge gourds. Luckily the plant was growing close to a window of the bathroom in the second floor and was harvested by opening up the window.


When I was younger I was not a big fan of ridge gourd but slowly but surely I have come to appreciate the taste. Young ridge gourd is sweet and it can be used skin, seeds and all, just scrapping off the thick skin along the ridges should do. But in a bit more mature ridge gourd that has well formed seeds make sure the seeds are removed otherwise it makes the chutney, stir fry or whatever you plan to cook with it really bitter. I learned this the hard way. When we had guests over and it was getting to be way past breakfast and was planning on making some chutney, as I was scrapping out the seeds my friend who was watching me said that I could use the seeds as well. I did so and when the chutney finally landed on the table the weird looks on the faces spoke volumes. One of them asked if I had used some neem leaves instead of curry leaves by mistake, it sure tasted that way. Well anyway the Tomato Kuzhambu had to be cooked in a hurry. The story should have convinced you to watch those seeds carefully :)

While you are at it, save the peels they make delicious chutney too. This is a simple stir fry but one that brings out the taste of the ridge gourd without any distraction. Ridge gourd does not need to be cooked for too long. Depending on your taste you can just saute for a few minutes or for a bit longer. I like it either way.


Ridge Gourd Stir Fry
1. 2 Ridge Gourds - the thick ridges peeled
2. 1/2 Onion chopped fine
3. 3 Green chilies split
4. Seasonings: mustard, curry leaves

1. In a wide mouthed pan, heat the oil splutter the mustard seeds and saute a few curry leaves.
2. Add the green chilies and saute for a minute, add the onion and saute till translucent.
3.Now add the chopped ridge gourd and saute for a few minutes add salt and saute for a few more minutes
4. If you like it softer lower the heat and cooke for a bit more.

Serve with rice or even rotis.

Other Variations:
1. Ridge Gourd Kuzhambu
2. Ridge Gourd, Coriander Chutney


  1. Ridge gourd is one of my favorite Indian veggies! This stir-fry sounds like the perfect way to enjoy it fresh from your 2-story vine, ISG. I especially love the beautiful green color :)

  2. I love ridge gourd and can eat it in any form. Now if only my husband ate this. Sigh!
    But I am sure it is a onderful feeling to cook something found in one's own garden. So fresh and wonderful.

  3. I didn't realize the flowers of ridge gourd are so big and beautiful! Your stir fry is lovely :D

  4. chutney looks nice,..nd nice click too specially of ridge gourd,..

  5. I don't think I've ever had ridge gourd.

  6. LOL, so how did you deal with your friend after the chutney disaster? I hate it when my guests offer me cooking advice, and the worst is when they give some bad tips.... :)

  7. Sig, I should have known better :) She is a very good friend so all was cool.

  8. growing up, i was not even familiar with it! but now like it as a curry with shrimp.

  9. Hi,

    I just wanted to let you know that I have listed your website as a recommended read on my food blog. If that is problem, please let me know and I will remove it.

    Thanks Liz

  10. They reached the second floor!! Wow, you do have a beanstalk climbing to the skies! :)

  11. According to me the only thing ridge gourd is fit for is a thogayal - else it is as good as cucumber!! But your garden fresh veggies must be making a huge difference to the taste of this dish - looks very tasty!


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