Heerekayi Thovve - Ridge Gourd and Lentil Stew

Heerekayi or Ridge Gourd is a commonly used veggie in India, China and Malaysia. The Bhajjis made out of it is really yummy. People prepare chutney, sambar, kootu and sir fry using Ridge Gourd. It is also known as Chinese or Taiwanese Okra. It belongs to the cucumber family.

Usually it has a sweet taste while cooked. Be carful though, some grown in soil having bones in it, tend to be bitter. So choose wisely. Next time you are in the market trying to purchase this vegetable, count the number of ridges on it. An even number of ridges assures you that the soil was good and the veggie it self is not bitter.

They are natural remedy for jaundice. The other health benefits of ridge gourd are:

1. They are rich in fiber, vitamin C, iron, magnesium, manganese and zinc.
2. It is a natural blood purifier.
3. They are rich in antioxidants and are helpful to lower blood and urine glucose.
4. They rich in Beta Carotine for good nails, eyesight and hair.
5. Helps in ease of motion and relieves constipation.
6. Helps in weight loss.
7. Helps to cure piles.
8. Renders good liver health.
9. Improves immunity against diseases.
10. Helps to provide great skin care.

This recipe is best eaten with roti or rice. Found it exceptionally good with rice :)

Serves: 2

Preparation Time: 20 mins to cook lentils + 15 mins

Ingredients:

• 1 Ridge Gourd, peeled near ridges and cut to 1/2 inch cubes
• 1/4 cup moog dal or split yellow gram cooked
• 1/4 cup toor dal or split pigeon peas cooked
• 1 tbsp oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• A pinch of hing or asafetida
• 1 green chili slit lengthwise
• 10-12 curry leaves
• 1 tbsp ginger garlic paste
• A pinch of turmeric 
• 1 tsp chili powder
• 1/2 tsp garam masala
• 1/2 tsp cumin powder
• 1/2 tsp coriander powder
• 2 tbsp coriander leaves chopped (optional)
• Salt as needed

Method:

• In a deep sauce pan, add oil and let it heat. Once hot add mustard and cumin seeds and let it crackle.
• Now add in hing, slit green chili and curry leaves and fry for a second.
• Add the cut ridge gourd and sprinkle half cup of water and add a bit of salt and let it cook for 5 minutes with the lid closed.
• Stir in the ginger garlic paste and give it a rough mix.
• Add all the 5 spices - turmeric, chili, garam masala, cumin and coriander powders and let it come to a boil.
• Add both of the cooked dal and cook for 5 more minutes with water as needed. (To use with rice you might want to add more water than used with Chapati).
• Add salt and check for taste. Switch of the stove and garnish with chopped coriander leaves.