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Ridge Gourd is very popular in Asia and Africa and is grown and harvested before maturity and consumed as vegetable. It is used as green vegetable in many dishes in China and Philippines. Ridge gourd juice is used as natural remedy for jaundice. In Canada it is known as Chinese Okra. It is believed that ridge gourd has originally originated in the Arabic desserts. It is also known by several other names like loofah, luffa, turai, turia, tori etc,. Ridge gourd is like a nutritional power house and loaded with dietary fibers, vitamin -C, riboflavin, zinc, thiamin, iron and magnesium. It is low in calories and fat. It purifies blood and help in weight loss. It helps in curing skin diseases, constipation and lowering blood sugar.

Ridge Gourd : 500 Grams
Green Chillies : 100 Grams
Ginger : 3 Inch Piece
Garlic Bulbs : 1/4 Cup
Red Chilly Powder : 1 Tea Spoon
Tamarind Pulp : 1/2 Cup
Jaggery (Brown Sugar) : 1/2 Cup
Turmeric Powder : 1 Tea Spoon
Mustard Seeds : 1 Tea Spoon
Red Chillies : 5 nos.
Lemon Juice : Of Two Large Lemons
Refined Oil : 300 ml.
Salt : As required


1. Select tender ridge gourds. Peel out the hard, elevated ridges ( do not peel out skin ). Wash the ridge gourds well and cut into small pieces.

2. Add two spoons of oil to a frying pan and heat. Add the ridge gourd pieces and turmeric powder. Fry till the ridge gourd pieces become smooth. Remove and save in a wide plate and allow to cool.

3. Take a blending jar and add the fried ridge gourd pieces, green chillies, ginger, garlic bulbs, red chilly powder, tamarind pulp, jaggery and salt. Blend into a fine dough and transfer into a bowl.

4. Add the remaining oil to the frying pan and heat. Splutter mustard seeds, Add whole red chillies and fry. Add to this to the dough and mix thoroughly.

5. Take juice from the lemons and add to the dough (Chutney). Mix well.

Serve with Rice.

Preparation Time: 30 Minutes Serves: Many
Recipe Origin: India
Submitted by:
MPR. Radhakrishna

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