On the
surface looks very ridgy, grown as a fruit in a plant quite hardy. But
remember, it is used as a veggie when still small n green n looks more as a
clone of cucumber. High in fiber, low in saturated fat, rich in minerals, poor
in cholesterol, Ridge Gourd and its juice is nature’s prescription to heal
jaundice, cure acne, cool any burning experience associated with urine, combat
acidity, contain sugar levels…and much more! What more…can be found when you read down below.....
A fabulous recipe that finds its way to a fat free
feast!...This gently flavoured variant of sambar made with tender, deep green
ridge gourd feels at home when served with steamed rice or rotis. Huli Thove
and its twin “Majjige Huli” are
proven partners in South Karnataka feasts.
Dish Type: South
Indian Vegetable Stew
Time required: 40 min
Serves: 5 persons
approx.
Ingredients
For pressure cooking:
Tur dhal 40 gms
Water 250 ml
Turmeric
powder A pinch
Ghee A drop
For boiling
Ridge Gourd ½ kg
Tamarind
paste 1 tsp
Curry leaves 1 sprig
Salt to
taste 3 tsps approx.
Water 500 ml
For grinding:
Bengal gram
dhal 2 tsps
Khus Khus 1 tsp
Coriander
seeds 2 tsps
Red chillies 5 or 6 nos. (byadagi variety)
Methi seeds ½ spn
Fresh raw
coconut 2 tbsps.
For seasoning:
Ghee 1
tsp
Mustard
seeds ½ tsp
Red chillies 2 nos. (optional)
Asafoetida A pinch
Curry leaves 5 or 6 leaves
For garnishing
Coriander
leaves
Directions
Wash dal
with water, drain and keep aside.
Wash ridge
gourd, curry leaves and coriander leaves in salt water. Drain and keep aside.
Cook dal in
a pressure cooker along with water, turmeric powder and a dash of ghee.
While dal is getting cooked….
Peel the
skin of ridge gourd. Chop the vegetable into cubes. Keep the peels aside. They
can be used for making Ridge Gourd Peel
Chutney. (Recipe cooking soon!)
Boil the chopped
vegetables in a vessel along with water, salt, curry leaves and tamarind paste
for about 10 min. till the vegetables become just soft. (Do not overboil)
While vegetable is boiling….
You can do
dry frying.
Heat a
medium sized kadai.
Dry fry
ingredients listed under “For grinding”
one after another separately and keep transferring each of them to a plate. Let
them cool thoroughly.
While it is cooling ….
Dal would
have got cooked, pressure in the cooker would have subsided. Vegetables would
have boiled.
Mix them
together and let it boil for 5 to 10 min.
While it is boiling….
Grind the
dry fried ingredients. Now add fresh grated raw coconut and grind. Add this ground
mixture to the boiling dal and vegetables. Also add ½ tsp of salt. Continue
boiling for another 5 to 10 min. By now, you can feel the “Ah, wow” smell!
Now is the time for seasoning…
For this,
heat ghee in a small skillet. Put mustard seeds. When they crackle put broken
red chillies and switch off the flame. Add asafoetida. Immediately pour it on
to the boiling huli thove.
Garnish it
with thoroughly washed and chopped fresh coriander leaves.
Ridge Gourd Huli
Thove is now ready.
Tete - a - Tete:
You can adjust the quantity of
tamarind paste in case you are using tomatoes.
If using tomatoes, quantity = ¼ kg (i.e.
3 nos. medium size. After cooking,
use this for grinding)
Few other names for Ridge Gourd are
Heerekayi, Peerkangai, Torai and Sponge Gourd
Due to high moisture content,
consuming ridge gourd makes one feel full faster. Makes for an ideal snack
between meals, helps avoid bingeing on junk foods. Being a container of few
calories helps a ton with weight loss.
Recipe contributed by nonagenarian Smt.
Lalithamma Ramamurthy, an expert cook
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