Turai/Ridge Gourd & Sweet Corn Curry

by curryadmin
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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Votes: 1
Rating: 4
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Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Grind the ginger and green chili with a little salt to a paste with a mortar & pestle.
  2. Use ½ a grated coconut soaked in warm water to make 2 cups coconut milk.
  3. Heat oil in a pan and add whole jeera/ cumin seeds.
  4. After the jeera has crackled add ginger and green chili paste and curry leaves and sauté for 1-2 minutes.
  5. Now add haldi powder,red chili powder salt & sugar and fry for 1-2 minutes
  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)
  7. Blend the gramflour/ besan with the coconut milk to form a smooth paste.
  8. Add the paste to the cooked turai & sweet corn.
  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).
  10. Garnish with chopped coriander leaves and serve with parathas.
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