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.

Ingredients
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

Method
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

Potato Bonda

Wait, Ahoy! Anita Wait! I am hoping I made it at last huffing and puffing. Well I assumed the date for the event is the last of the month so my entry counts right? If you are wondering what this is all about, here is the announcement where Anita exhorts us to celebrate deep fried goodies every now and then. When she says we listen ;) I do agree these days deep frying needs some added encouragement! I have never fried bondas ever, this is the very first time. So all the more reason to relish and enjoy them.

With a cloudy overcast sky it indeed was a good day to deep fry in the patio. Following the host's lead I squeezed some lime juice into the potato mixture and it made for a tangy tasty bonda.

potato balls ready

Ingredients
1. 5-6 medium sized potatoes boiled
2. 1 Medium Onion chopped fine
3. 3 green chilies sliced thin
4. about a handful coriander leaves chopped
5. 1/2 tsp mustard seeds
6. 1/4 inch piece of ginger grated
7. 1/4 tsp turmeric powder
8. half of a lime

For the Batter
1. 2 Cups besan flour
2. 2 tbsp rice flour
3. 1 tsp chili powder
4. salt to taste
5. 1 cup of water

Sift the flour and add the water and whisk together to make a smooth batter. If you like the shell thick keep the batter thick, if you prefer a thin covering make a slightly runny batter.

Method
1. In a wide mouthed pan, heat 2 tsp of oil and splutter the mustard seeds.
2. Add the green chilies and saute for a minute
3. Add the onions and saute till translucent.
4. Add the turmeric powder, salt, coriander leaves and mix.
5. Set aside to cool and squeeze half a lemon into the mixture.
6. Add to the potato mixture, mix and make small lime sized balls and set aside.
7. Now heat a sauce pan with oil, when hot
8. Dip the potato balls in the batter and drop them in the oil one by one.
9. Let them start to turn a slight shade of brown
10. Remove them to a plate lined with a paper towel.

Enjoy with some chili garlic sauce and relish the indulgence.