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Ridge Gourd Tambli Recipe - Spicy Ridge Gourd in Coconut Curry
South Indian RecipesLunchVegetarian

Ridge Gourd Tambli Recipe - Spicy Ridge Gourd in Coconut Curry

A vegetarian South Indian Recipes recipe with ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end), -/2 teaspoons mustard seeds, sprig curry leaves. Ready in 35 min, serves 4.

Curated byAditi Iyer🇮🇳

Calories
515kcal
Estimated Cost
₹225-375
Carbs54g
Protein24g
Fats22g
Servings Scaler
4

Instructions

19 steps
  1. 1

    To begin making the Ridge Gourd Tambli, first lightly peel the ridge gourd, slice it into discs and chop each disc into 3-4 pieces

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)
  2. 2

    Set this aside

  3. 3

    In a wide pan, warm a teaspoon of ghee

  4. 4

    Add in the mustard seeds and curry leaves to it and allow them to sputter

    -/2 teaspoons mustard seeds(1)sprig curry leaves(1)
  5. 5

    Next, add in the chopped ridge gourd, and toss the pieces around on a low heat, until they are slightly softened

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)curd (dahi / yogurt) - (preferably a day old and slightly sour)(1 cup)
  6. 6

    Sprinkle a little salt to taste and cook further

    salt - as required
  7. 7

    This will make the ridge gourd release a little water

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)water - as needed
  8. 8

    Cover and cook on a low flame for 3-4 minutes until the ridge gourd is completely cooked

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)
  9. 9

    Once cooked through, you should be left with mushy, cooked vegetable

  10. 10

    Set this aside to cool, while you prepare the coconut curry for the tambli

    sprig curry leaves(1)fresh coconut - grated(1/2 cup)
  11. 11

    In a bowl, add the sour yogurt, a dash of water and whisk till smooth and no lumps remain

    water - as needed
  12. 12

    Add the coconut to the smallest mixer jar, and top with 2-3 tablespoons of the whisked yogurt

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)fresh coconut - grated(1/2 cup)
  13. 13

    In a tadka pan, warm a teaspoon of ghee, drop the slit green chillies and asafoetida into it

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)green chillies - slit(4)asafoetida (hing) - a pinch
  14. 14

    Saute till the chillies are bruised and fragrant

    green chillies - slit(4)
  15. 15

    Add them over the coconut in the mixie

    fresh coconut - grated(1/2 cup)
  16. 16

    Grind the whole mixture to a smooth paste, adding little water if required

    salt - as requiredwater - as needed
  17. 17

    Add the ground coconut mixture to the whisked curd and mix it all together

    fresh coconut - grated(1/2 cup)curd (dahi / yogurt) - (preferably a day old and slightly sour)(1 cup)
  18. 18

    Lastly, add the ground to the cooked ridge gourd, adjust salt if required and stir well

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)salt - as required
  19. 19

    Serve the Ridge Gourd Tambli along with hot steamed rice for lunch or a quick weeknight dinner

    ridge gourd (turai/ peerkangai) - peeled and chopped into small (check notes at the end)(1 pieces)

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