Description
Ridge gourd combined with shrimp to make this delicious curry. A very rare combination, which works out great when cooked well seasoned in the form of a peppery thick gravy. The recipe shared here is from my granny and all credit goes to her.Ridge Gourd ~ English
Peerkangai ~ Tamil
Beerakaya ~ Telugu
Heeray Kayi ~ Kannada
Turai ~ Hindi
Peechinga ~ Malayalam
Wetakolu ~ Sinhala
Gisoda ~ Gujarati
| Ingredients | |
|---|---|
| 1 no | Ridge gourd |
| 10 nos | Shrimp |
| 3 nos | Onion (chopped) |
| 2 nos | Tomato (chopped) |
| ½ tsp | Ginger (crushed) |
| 4 clove | Garlic (crushed) |
| 1 no | Green chili (small) |
| ¼ tsp | Turmeric powder |
| ¼ tsp | Red chili powder |
| 2 tsp | Coriander /dhania powder |
| 1 tsp | Black pepper powder |
| ½ tsp | Salt (or to taste) |
| ¼ tsp | Mustard |
| ¼ tsp | Cumin seeds |
| ¼ tsp | Fennel seeds |
| 10 nos | Curry leaves |
| 3 stks | Coriander leaves (for garnishing) |
| 2 tbsp | Oil |
Instructions
Wash and peel the rough ridges of the Ridge gourd and chop them finely. Clean the shrimp and wash them in cold water and keep aside. Heat oil in a heavy sauce pan and splutter mustard, cumin seeds, fennel seeds and curry leaves. When they all stop dancing, add the chopped onion, slit open green chili and fry till slightly golden. Add the crushed ginger garlic and fry till they loose their raw smell. Now add the chopped tomatoes, ridge gourd and cleaned shrimp. Cover and cook over medium flame for 6 to 7 minutes stirring frequently to avoid burning. The juice from tomatoes and ridge gourd should be enough to cook the shrimp and there is no need to add any water. When done add turmeric powder, red chili powder, coriander powder, black pepper powder and salt. Cook until the gravy thickens and oil leaves the side. (Should take about 5 minutes over medium flame). Garnish with chopped coriander leaves and there you go… a great looking, tasty, spicy curry for your rice. Good with sambar, pepper rasam and most of all, very nice side for curd rice.
Notes
This dish is smacking hot and if you wish to have it less spicy, reduce the pepper powder to 1/2 tsp.
This recipe serve 3 people (approx).
How to clean shrimp/prawn
1. To remove the shell from the shrimp, first hold onto the tail while gently removing the shell around the body, then the tail can be detached completely by just pulling it.
2. After this, the vein has to be removed, make a shallow cut lengthwise down the outer curve of the shrimp’s body using a paring knife, pick out the dark ribbon-like vein running lengthwise along the shrimp’s back.
3. Then rinse the shrimp in cold water and keep them iced or cook them off.
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how to select a good ridge gourd? whenever i see them in the store they are oozing some type of colored watery sap , kind of yellow colored water….sometimes fungus
forms due to this oozing sap. why is it oozing does it mean its overmature?
Great recipe.I made it with pumpkin. awesome
hi mullai…………i made this dish today….it came out to be too bitter. Is there anything I missed out or is it because of the ridge gourd?
Nagu, there are only two things which could possibly spoil the dish. Unripe tomtoes and matured ridge gourd. Tomatoes should be ripe and juicy, choose ridge gourd which are tender and green. Mature ridge gourd with too many seeds can affect the taste cannot turn the dish bitter. Better luck next time and thankyou.
Mullai, cooked this curry today. I tasted, when i was cooking really awesome. Not much masala but the smell was very nice. Today i’ll take early lunch. Thank u. Bye.
Amma makes brinjal and prawn curry in similar method.
hi akka,
can i use any other vegetable instead of ridgeguard???
Sonali, this recipe works out good with brinjal, bottle gourd, capsicum and sometimes with pumpkin.
Delicious ….
Wow!!!!
Sadhana Raveen