Ridge gourd is a member of the cucumber family. An annual, summer vegetable that grows on climbing vine with yellow flowers. Popularly known as luffa acutangula, sponge gourd, turai and Chinese okra. Best consumed when still green and tender. If left to mature on the vine, the flesh vanishes leaving the fibrous skeleton that can be used as a bath or kitchen sponge after shaking off the seeds. This sponge is called or marketed as loofah. From our garden, we picked a ridge gourd (pictures below), about three feet long and weighing 450 grams.
Bland in taste and unappealing, my mother would cook ridge gourd with okra to make it enjoyable. The combination of both vegetables along with the addition of kokum and grated coconut made the dish delicious. Simple, easy, served as a side with the main meal.
It is important to incorporate ridge gourd in your diet. Rich in dietary fibre and water content. Eliminates toxins from the body, improves digestion and reduces constipation. Low in calorie content, saturated fat, and cholesterol. Helps with weight loss. Regulates blood sugar levels and boosts immunity. Excellent source of vitamin A enhancing vision. A nutritious vegetable for maintaining optimal health.
Bland in taste and unappealing, my mother would cook ridge gourd with okra to make it enjoyable. The combination of both vegetables along with the addition of kokum and grated coconut made the dish delicious. Simple, easy, served as a side with the main meal.
It is important to incorporate ridge gourd in your diet. Rich in dietary fibre and water content. Eliminates toxins from the body, improves digestion and reduces constipation. Low in calorie content, saturated fat, and cholesterol. Helps with weight loss. Regulates blood sugar levels and boosts immunity. Excellent source of vitamin A enhancing vision. A nutritious vegetable for maintaining optimal health.
Ridge Gourd With Okra (Goan Style)
(Serves 8)
Ingredients:
450 grams ridge gourd
200 grams okra
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 dried kokum petals
1/2 cup grated coconut
2 tablespoons oil
salt
Method:
Wash the ridge gourd, pat dry, trim off the ends and peel off the ridges. Cut the long ridge gourd crosswise into three pieces. Take one piece at a time and dice lengthwise into two halves. Then, each half into equal vertical strips that are further cut across into 1/4-inch pieces. Set aside.
Rinse the okra in a colander, pat dry, trim off the ends and cut into 1/4-inch rounds.
In a pan, heat oil and saute onion with green chillies. When onion is soft, include the tomato. Cook until pulpy.
Mix in the ridge gourd, okra, kokum petals and salt. Cover and cook on medium heat with no water. Stir occasionally and lower heat if required. When vegetables are done, sprinkle coconut and combine well.
Serve hot.
(Serves 8)
Ingredients:
450 grams ridge gourd
200 grams okra
1 onion (chopped)
2 green chillies (slit)
1 tomato (chopped)
4 dried kokum petals
1/2 cup grated coconut
2 tablespoons oil
salt
Method:
Wash the ridge gourd, pat dry, trim off the ends and peel off the ridges. Cut the long ridge gourd crosswise into three pieces. Take one piece at a time and dice lengthwise into two halves. Then, each half into equal vertical strips that are further cut across into 1/4-inch pieces. Set aside.
Rinse the okra in a colander, pat dry, trim off the ends and cut into 1/4-inch rounds.
In a pan, heat oil and saute onion with green chillies. When onion is soft, include the tomato. Cook until pulpy.
Mix in the ridge gourd, okra, kokum petals and salt. Cover and cook on medium heat with no water. Stir occasionally and lower heat if required. When vegetables are done, sprinkle coconut and combine well.
Serve hot.