Delicious Peechinga curry/ Ridge gourd Curryslightly sweet and spicy curry goes well with bowl of rice.
As I mentioned earlier, due to swelling in my hand and fingers along with pain, I went to a Rheumatology specialist. She suspect I am in beginning stage of Rheumatic Arthritis (RA), even though the first test done by family physician turned out to be negative. She prescribed for another set of blood work. Now I am in high dose of corticosteroids. Pain has comes down a lot, still have it. It is really daunting to hearing about RA. While reading I got a shock treatment already. My hubby still thinks I don’t have it and I hope he is right. I will not lose hope until the results comeback. My RA doctor told me as I am Indian, and use lot of spices, lentils in cooking I don’t need to change diet. Still needs to add extra dose of veggies, spices, beans which boost my immune system and can help to reduce inflammation. After coming back from the Dr. appointment, I made this Peechinga/ Ridge gourd curry for our dinner.
What is Ridge Gourd?
This Ribbed gourd, Ridge gourd, Luffa acutangula, Tori , peechinga is common vegetable used in India. The young fruit is about 2 feet which is dark green in color is used as vegetable, where as the mature ones are used as bath sponge. In ayurveda, this plants helps to reduce vitiated vata dosha(swelling or distention of the abdomen, rumbling sound of the intestines. ), pitta dosha, skin diseases, jaundice, splenomegaly, hemorrhoids, and general weakness. I believe in Ayurveda (natural medicine) as I am from the land where it is still practiced. Now with this pain I am turning more into it as I am afraid of side effect from the medication. I know for an immediate relief I have to stick to medicines prescribed by the doctors.
How to make Ridge Gourd Curry ?
First you need to peel the skin .Always use fresh Ridge gourd. You can make spicy curry with ridge gourd, as the ridge gourd makes the final curry little sweet. I like to add tomato, onion and ginger garlic along with spices. This curry goes well with any bread of your choice. It is easy to make give it a try. Here comes the recipe.
Peechinga curry/ Ridge gourd Curry
- 1 tablespoon olive oil
- ½ teaspoon mustard
- ¼ teaspoon cumin seeds
- ¼ teaspoon fennel seeds
- ¾ teaspoon of salt or to taste
- 1 green chili
- 2 cloves of garlic
- 1 inch ginger
- 3 to mato
- ¾ cup chopped onion
- 1 large Ridge gourd/ Peechinga about 3 cup chopped when it is cut it into 2 inch cubes
- ½ teaspoon cumin powder
- 1 teaspoon coriander powder
- 1 teaspoon curry masala
- ½ teaspoon chili powder
- ¼ teaspoon turmeric
- ½ cup water
- First peel the skin of ridge gourd and cut it into 2 inch cubes and set aside.
- In a pan heat oil and add mustard seeds, fennel seeds and cumin seeds.
- When mustard seeds starts pops add chopped onion and green chili and fry for about 6 minutes or until onion become translucent.
- Then add ginger-garlic paste and fry for 1-2 minutes.
- To this add spices and
- then add chopped tomato and fry until it become mushy.
- To this add chopped ridge gourd/ peechinga, salt and water cook until gravy thickens.
- Switch of the flame and enjoy with rice or roti or bread of your choice.
This is Swathi ( Dr. Ambujom Saraswathy Ph.D) from Zesty South Indian Kitchen who loves to explore cuisines from all over the world. Whenever possible I try to to give an Indian touch to several of the world cuisine, and has weakness for freshly baked bread. All the recipes you see here are created by me and approved after taste-test by my family.