Ridge Gourd Curry (Watakolu Vanjanaya)
In Sri Lanka ridge gourds are available throughout year. They are low in saturated fat, cholesterol and calories and quite easy to cook. A delicate vegetable, I hope you enjoy this pure vegetarian mild curry.
250g ridge gourd, peeled and cut into thick slices
150g potato, peeled and sliced
1 cup coconut milk
1/2 cup water
1/2 lime juice
1 onion chopped
2 green chilli, sliced
1 garlic cloves, chopped
2 sprigs of curry leaves
1 piece of pandan leaf (rampa)
1 piece of cinnamon
1 tsp raw curry powder
1/4 tsp black pepper powder
1 tsp mustard seeds, pan toasted and ground
Salt to taste
In a pan put the half cup of water together with the potatoes and all other ingredients except for the mustard powder, coconut milk and lime juice*. Cover and cook 8-10 minutes. When the potatoes are cooked, add the ridge gourd and coconut milk, cook for 8 minutes stirring occasionally. Do no overcook. Remove from the heat, add the lime juice and mustard powder and check the seasoning. Serve with rice.
*Do not put the lime juice in until very end or the curry will curdle
© Ajith Perera. All rights reserved.