Ridge gourd in tomato gravy

Ridge gourd is a dark green vegetable with spongy interior. In India, it is known by different names (turiya, turai, beerakai, dodka, loofah and peerkankai) in different languages. It is also referred to as Chinese okra or sponge gourd. Scientifically, it is known as Luffa acutangula. Ridge gourd is rich in dietary fibre besides vitamin C, iron and zinc. It is generally prescribed for jaundice as it is light on the tummy.  This gourd blends well while cooking and hence does not require any thickening agent in its preparation. 

                                               Ridge gourd
Ingredients:

Ridge gourd - 1
Onion - 2
Chopped tomatoes -1cup
Cumin powder -1/2tsp
Chilli powder -1tsp
Coriander powder -1tsp
Turmeric powder -1/2tsp
Ginger paste -1/2tsp
Garlic paste -1/2tsp
Brown sugar -1/2tsp (optional)
Salt and oil - As required
Chopped coriander leaves -2tsps
 

                                      Peeled and chopped ridge gourd  
Method:

Peel and cut the ridge gourd into cubes. Chop the onions finely and fry it in little oil. When it changes colour, add the garlic and ginger paste. Stir for few seconds. Then add all the powders, salt and the ridge gourd. Close and cook in half cup of water. When it is half done add the tomatoes and brown sugar. Open and cook till it is blended well. Garnish with coriander leaves. Serve along with steamed rice or whole wheat flat bread.

Note: The skin of ridge gourd is edible and has more fibre than the flesh. It can be made into a chutney or dip like chayote.