Name: Turai/Ridge Gourd & Sweet Corn Curry
Prep time: 30 min
Total time: 30 min
Ingredients: ½ kg turai cubed; ½ cup sweet corn kernels; 2 cups 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; Few curry leaves; 2 tbsp oil; Salt (to taste); Freshly chopped coriander leaves

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.

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Prep Time 30

Total Time 30

Cuisine Kerala

Servings people

Ingredients

½ kg turai cubed
½ cup sweet corn kernels
2 cups 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
Few curry leaves
2 tbsp oil
Salt to taste
Freshly chopped coriander leaves

Instructions

Grind the ginger and green chili with a little salt to a paste with a mortar & pestle.
Use ½ a grated coconut soaked in warm water to make 2 cups coconut milk.
Heat oil in a pan and add whole jeera/ cumin seeds.
After the jeera has crackled add ginger and green chili paste and curry leaves and sauté for 1-2 minutes.
Now add haldi powder,red chili powder salt & sugar and fry for 1-2 minutes
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)
Blend the gramflour/ besan with the coconut milk to form a smooth paste.
Add the paste to the cooked turai & sweet corn.
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).
Garnish with chopped coriander leaves and serve with parathas.