Ridge Gourd/Chinese Okra/Silk Melon Curry

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":

• Day1: Banana-Nut Jumbo (Heart-Shaped) Muffins
• Day2: Summer Squash, Corn and Carrot Pancakes
• Day3: Basic Sunday Morning Hash
• Day4: Aromatic Rice With Dill and Lima Beans
• Day5: Lattice-Crust Topped Strawberry Tart
• Day6: Chickpea And Spinach Curry

Ridge Gourd/Chinese Okra:

Ingredients:

• 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

Procedure:

• 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.

Enjoy!