Turai/Ridge Gourd & Sweet Corn Curry
This is a classic side dish for roti/chapati prepared with sweet corn and ridge gourd. This subzi goes well with roti, parathas, mildly spiced rice like jeera pulao, ghee rice and also plain rice.
Servings Prep Time
4people 30minutes
Servings Prep Time
4people 30minutes
Ingredients
Instructions
  1. Grind the ginger and green chili with a little salt to a paste with a mortar & pestle.
  2. Use ½ a grated coconut soaked in warm water to make 2 cups coconut milk.
  3. Heat oil in a pan and add whole jeera/ cumin seeds.
  4. After the jeera has crackled add ginger and green chili paste and curry leaves and sauté for 1-2 minutes.
  5. Now add haldi powder,red chili powder salt & sugar and fry for 1-2 minutes
  6. Add the sweet corn kernels and cubed turai and ½ cup water and cook on a low flame covered till the turai and corn turn soft. (approximately 10 minutes)
  7. Blend the gramflour/ besan with the coconut milk to form a smooth paste.
  8. Add the paste to the cooked turai & sweet corn.
  9. Stir the gravy continuously till it almost comes to a boil and starts to thicken a bit. (Over boiling will cause the coconut milk to curdle).
  10. Garnish with chopped coriander leaves and serve with parathas.