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Main Course

Turai/Ridge Gourd & Sweet Corn Curry

This is a classic side dish for roti/chapati prepared with sweet corn and ridge gourd. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice.

Ingredientsfor 4 servings

½ kg Turai — cubed
½ cup Sweet corn kernels
2 cup Coconut milk made from ½ a grated coconut
1 tsp Whole jeera/cumin seeds
½” pc ginger
3-4 Green chilies
½ tsp Haldi/turmeric powder
1 tsp Sugar
1 tbsp Gram flour/besan
Curry leaves, a few
2 tbsp Oil
Salt, to taste
Freshly chopped coriander leaves

Preparation

Step 1
Grind the ginger and green chili with a little salt to a paste with a mortar & pestle.
Step 2
Use ½ a grated coconut soaked in warm water to make 2 cups coconut milk.
Step 3
Pour oil into a pan and heat it and add whole jeera/ cumin seeds.
Step 4
After the jeera has crackled add ginger and green chili paste and curry leaves and Continue cooking for 1 to 2 minutes.
Step 5
Stir in haldi powder,red chili powder salt & sugar and fry for 1-2 minutes.
Step 6
Add the sweet corn kernels and cubed turai and ½ cup water and cook on a low flame covered till the turai and corn turn soft. (approximately 10 minutes).
Step 7
Blend the gramflour/ besan with the coconut milk to form a smooth paste.
Step 8
Add the paste to the cooked turai & sweet corn.
Step 9
Stir the gravy continuously till it almost comes to a boil and starts to thicken a bit. (Over boiling will cause the coconut milk to curdle).
Step 10
Garnish with chopped coriander leaves and serve with parathas.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.

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Main Course

Turai/Ridge Gourd & Sweet Corn Curry

This is a classic side dish for roti/chapati prepared with sweet corn and ridge gourd. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice.

Ingredientsfor 4 servings

½ kg Turai — cubed
½ cup Sweet corn kernels
2 cup Coconut milk made from ½ a grated coconut
1 tsp Whole jeera/cumin seeds
½” pc ginger
3-4 Green chilies
½ tsp Haldi/turmeric powder
1 tsp Sugar
1 tbsp Gram flour/besan
Curry leaves, a few
2 tbsp Oil
Salt, to taste
Freshly chopped coriander leaves

Preparation

Step 1
Grind the ginger and green chili with a little salt to a paste with a mortar & pestle.
Step 2
Use ½ a grated coconut soaked in warm water to make 2 cups coconut milk.
Step 3
Pour oil into a pan and heat it and add whole jeera/ cumin seeds.
Step 4
After the jeera has crackled add ginger and green chili paste and curry leaves and Continue cooking for 1 to 2 minutes.
Step 5
Stir in haldi powder,red chili powder salt & sugar and fry for 1-2 minutes.
Step 6
Add the sweet corn kernels and cubed turai and ½ cup water and cook on a low flame covered till the turai and corn turn soft. (approximately 10 minutes).
Step 7
Blend the gramflour/ besan with the coconut milk to form a smooth paste.
Step 8
Add the paste to the cooked turai & sweet corn.
Step 9
Stir the gravy continuously till it almost comes to a boil and starts to thicken a bit. (Over boiling will cause the coconut milk to curdle).
Step 10
Garnish with chopped coriander leaves and serve with parathas.

Tip

The oil separating from the masala is your signal that the base is properly cooked. Do not add the main ingredient before you see those pools of oil on the surface.