Ingredients

1. Turai (sliced) – 550 gms or 2 (medium)
2. Oil – 6 tbsp
3. Onion (chopped) – 265 gms
4. Tomatoes (chopped) – 250 gms or 2 (large)
5. Chilli powder – 2 tsp
6. Turmeric powder – 1/4 tsp
7. Ginger and garlic paste – 1 tbsp
8. Salt – as per taste
9. Water – 1 cup or 250 ml

Whole spices

10. Cloves – 5 to 6
11. Green cardamom – 5
12. Cinnamon stick (2 inch piece) – 1

Method

1. Wash the ridge gourd and slightly peel the skin at the ridges as shown.
2. Cut into thin slices and keep aside.
3. Add oil in a cooking vessel and when hot add the whole spices. Stir for about 10 seconds.
4. Add onions and cook for about 8 to 10 mins until soft, transparent and light golden in colour.
5. Add ginger and garlic paste. Saute for about 2 mins.
6. Add tomatoes, turmeric powder and chilli powder.
7. Mix well and saute for about 8 to 10 mins on medium to low flame with the lid closed. A few tablespoons of water can be added to avoid burning. Keep stirring occasionally to prevent it from sticking to the bottom of the pan.
8. Add 1/2 cup of water and cook for about 8 mins on a medium flame.
9. Turn the flame to low and cook further for another 10 mins with the lid closed until all the water has been absorbed. We have a basic onion and tomato curry base when the oil starts to separate.
10. Add ridge gourd and 1/2 cup of water. Cook for about 20 mins on a medium flame with the lid closed until the ridge gourd is cooked well and becomes soft.
11. Stir occasionally and if needed, water can be added as per the required consistency/taste.
12. Simmer the flame for about 10 to 12 mins with the lid closed until you get the consistency you desire. Oil starts to separate from the curry and is an indication that the curry is done.
13. This time I wanted my curry to be semi-dry, so I roasted for a while on a low flame.
14. Serve with chapathi, roti, naan or plain rice.

Notes

1. In this recipe, you can add sliced onions instead of chopped onions.
2. If you are using a pressure cooker, first saute the onions with the whole spices, then add all the other ingredients at the same time and cook for 3 whistles on a medium flame. Open the lid after all the pressure is released. Simmer until you get the consistency you like and the oil starts to separate. It will be quick and easy.
3. The gravy consistency can be of your liking. If you want the curry not to be semi-dry, then add water as per requirement and cook to the consistency you require.
4. If you want the gravy to be more dry, then you can cook for some more time on medium heat until the liquid is absorbed. You need to do how you do for bhuna and keep stirring. Then you can call this as Ridge gourd masala rather than a curry.
5. I always roast the dry spice powders in oil to get the reddish colour for the gravy.
6. You can reduce the chilli powder and add coriander powder and garam masala. It will give a slightly different taste.
7. Sometimes I do not add water when adding ridge gourd to the onion and tomato base as ridge gourd is full of water and when cooked on low flame with the lid closed it leaves a lot of water and shrinks. This method takes a little bit more time to cook. Don't forget to keep stirring to avoid the curry from sticking to the bottom of the pan.
8. Refer to my other recipes with ridge gourd.