Friday, July 29, 2011

Ridge Gourd/Chinese Okra/Silk Melon Curry

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Day 7 of BM7: Give this curry, a few flat-breads,a dollop of yogurt and my hubby wouldn't ask for anything else.There is something about this curry/chutney that gives that content look on his face. Its certainly a mystery to me. I will let you conclude whats so special about this once you make and taste it for yourself. Okay?

I got this recipe from one of the special edition of a local Indian Women's Magazine, Snehithi(=GirlFriend) ages ago. Sorry I misplaced the book and I don't have a link. You have to just take my word for it. :) With this lovely post I successfully wrap another edition of this Blogging Marathon.

For first-timer readers, here is a what I posted for this edition of BM with theme "Cooking from the books":
Ridge Gourd/Chinese Okra:
  • 3 "Foot-long" Tender Ridge Gourd/Chinese Okra, peeled and finely chopped
  • 1 Medium Yellow Onion, finely chopped
  • 3-4 Hot Green Chili, finely chopped, seeds and all
  • 2-3 Garlic Cloves, finely chopped
  • 2-3 Medium Tomatoes, finely chopped
  • 1 Stalk Curry leaf, finely chopped
  • 1/2 Tsp Chili Powder or more/less
  • 1/2 Tsp Turmeric Powder
  • 1 Tsp Mustard seeds
  • 1/2 Tsp Cumin Seeds
  • 1/2 Tsp Split Black Gram/Urad Dhal
  • 3-4 Tbsp Olive Oil
For Garnishing:
  • 3-4 Curry Leaves
  • 1/4 Tsp Mustard Seeds
  • 2-3 Red and Green Hot Chili
  • 1 Tsp Olive Oil
  • In a pan, heat the oil and add the Black Gram, Cumin Seeds and Mustard seeds. Once the mustard seeds start sputtering, add the chopped onion, chopped garlic and green chili.
  • Fry the onion until its translucent.
  • Add the chopped tomatoes, chopped ridge gourd, curry leaves, chili powder and turmeric powder and a little salt.
  • Lid the pan and cook on a low flame with as little water as possible for about 15-20 minutes.Check for salt and spice.
  • For Garnishing: Heat the oil and fry the mustard seeds, curry leaves and chili and add it on the top of the curry.
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  1. Hi,
    Lovely recipe and the clicks are so wonder it is favorite of ur husband :)
    I will def try this dish...
    Nice running the marathon with you..
    Happy Blogging

  2. Delicious looking curry, just perfect for dinner with hot chapatis. Loved the pics and nice step by step recipe.

  3. Mouthwatering clicks, CL. I make this as a gravy. Next time, should try your way.

  4. Curry looks delicious. Enjoyed all your creations from cookbooks this week. I'm trying to gets my hands on some of the cookbooks in my library.
    Enjoy ur weekend.

  5. I love that shine on the chilies!..looks great...:)


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