Ridge Gourd and Potato in Coconut Milk

Ridge gourd or Luffa ("Peerkkangaai" in Tamil & "Vaetakolu" in Sinhala) is one of those veggies that are rich in dietary fibre. The veggie, unlike others, has a mild sweetness which is something you expect when cooking a curry with coconut milk addition. We, Lankans are no strangers to Vaetakolu, in fact, it is available all through the year. I love cooking it along with potato. This curry is perfect with steaming hot rice...

Number of Servings : 2-4 

Ingredients:

Ridge Gourd - 1 Large

Potato - 1 Medium 

Finely Diced Onion - 1 Medium

Diced Tomato - 1 Small

Chopped Green Chilli - 2

Chopped Garlic - 3 Cloves

1 Sprig of Curry Leaves

Water - 1 1/2 Cups

Thick Coconut Milk - 1 Cup

Turmeric Powder - 1 Tsp

Chilli Powder - 1 Tsp (or to taste)

Mustard Seeds - 1 Tsp

Salt - to taste

Oil - 2 Tbsp

Method:

1. Preparation: Wash the ridge gourd well and scrape the ridges gently by using a peeler or sharp knife. You may either scoop out the flesh or cook with it. Cut into two by lengthwise and then cut them into small pieces (1/2" wide). Set it aside. Wash and peel the potato. Cut it the same way like we did before. 

2. Heat the pan with oil. When hot, add the mustard seeds and let them splutter slightly. Next add the onion, green chilli, garlic and curry leaves and saute until onion turns translucent.

3. Next add chilli powder and turmeric powder with veggies. Add in the tomato pieces too. Mix well and cook covered for few minutes.

4. Now add water (or thin coconut milk) and salt. Mix well and cook covered again for 15 minutes on medium flame.

5. Now open the lid and pour thick coconut milk. Heat once to rolling boil and remove from stove.

6. Check the seasoning and serve hot with rice, roti or chapati.