Narkel Doi Jhinge / Ridge gourd cooked with curd and coconut milk

 Winter sure is in love with us this year. Just a day after I mentioned how hot the days already are, the weather took a turn and it was cold again.
I lived in denial for a couple of days, refusing to wear anything warm, especially in the mornings, but gave up soon. The mornings are all misty and cold, the evenings are chilly and the nights ... boy! are the nights cold!
I do not like cold weather and so reluctantly pulled out my comforters again ... all washed and prepped  to be packed away for the year .... and also the blankets.
And now I am shuffling around in my warm slippers.
So much for the warm weather.

 The long weekend passed by in a blur.
After catching the Republic day parade on the telly ... a ritual I never miss unless there is an emergency ... , we set off to paint the town red, after a lunch of leftovers.
All I had in mind for the three days was shopping .... for myself, for B and for the house.
Pune is all out enjoying winter and the weather ... there are lots of exhibitions, flea markets and sales on.
So shopping I did.
Refurbished my kitchen shelves with modular boxes ... something I have been planning to for a longish while.
Am very happy the way kitchen shelves look now. No more space wasting with round bottles.
And my glass bottles are now free for my spices.

Just before the weekend started, I cooked this light, flavourful curry after seeing it on thegutlessfoodie's post on Instagram.
I am a fan of her food, photography and recipes.
And along with a lot of other recipes that I intend to try out, this particular curry had caught my eyes long back.
All that I was waiting for was some good ridge gourd / turai.
And as soon as B got some when shopping for vegetables, I immediately made this curry.
I followed Natasha's recipe fully except for the coconut part ... I did not have coconut at home but there was a pack of coconut cream in the fridge.
I used that.

This is such a beautifully light and flavorsome curry that you will love to have on any season.
But I think this has 'summer' written all over it.
Do give it a try and let me know.
Not a big fan of the ridge gourd / jhinge / turai, I am a convert now, after tasting this curry.

Need :

Turai / Ridge gourd / Jhinge - 2, medium, chopped
Thick curd - 1 tea cup
Coconut cream - 6 tbsp
Onion - 1 medium, chopped
Green chillies - 2 big
Curry leaves - 5 to 6
Whole dry red chillies - 1, broken
Roasted jeera/cumin powder - 1 tsp
Mustard seeds - 1 tsp
Jeera / Cumin seeds - 1 tsp
Turmeric powder - 1 tsp or a little less
Salt - to taste
Cooking oil - 1 tsp
Water - enough to cook in

How to :

Make a paste with the curd + green chillies + roasted cumin powder.

Heat oil.

Add the mustard seeds + cumin seeds + curry leaves + dry red chillies.

Add the onions and fry till translucent.

Add the chopped turai / ridge gourd + turmeric + salt.

Add a little water, cover and cook till done.

Switch off gas, remove cover and let in the paste + coconut cream .... stirring constantly .... or it will curdle.

Serve hot.
This goes best with steaming hot rice but you try it with other things too.

While had it with roti and other sides, I had made my quick Chicken Pulao with some leftover chicken curry that I had ( you will find it in my Instagram stories. )
And it went very well with it ... almost like a cooling raita ... the perfect complement to the spicy pulao.



Enjoy!!