Ridge Gourd, AKA Chinese Okra, Luffa, Turai, and Tori, is a cool squash because it’s edible when harvested young, and when allowed to dry on the vine it becomes fibrous and can be used for scrubbing (it’s the original luffa).
Here’s a simple Indian recipe to use Ridge Gourd.
- Peel and slice one ridge gourd
- Heat 2 tbsps oil in a large frying pan on medium heat. When it’s hot, add 1/2 tsp of cumin seeds. Let them crackle for a minute or two, until they become fragrant.
- Add 1/2 chopped onion, and fry for one minute.
- Add 1 tsp grated ginger, 1/2 tsp turmeric, and 1 finely sliced green chili.
- Chop or puree 2 medium sized tomatoes and add to the pan. Cook until it thickens.
- Add 1 tsp cumin powder, 1 tsp coriander, and 1/2 tsp amchoor (mango powder–okay to skip if you don’t have that)
- Add the ridge gourd and salt to taste.
- Cook for 5-10 minutes, until ridge gourd is soft but not too mushy
- Serve with rice or bread