Ridge Gourd Curry (Watakolu Vanjanaya)

In Sri Lanka ridge gourds are available throughout year. They are low in saturated fat, cholesterol and calories and quite easy to cook. A delicate vegetable, I hope you enjoy this pure vegetarian mild curry.

INGREDIENTS

250g ridge gourd, peeled and cut into thick slices

150g potato, peeled and sliced

1 cup coconut milk

1/2 cup water

1/2 lime juice

1 onion chopped

2 green chilli, sliced

1 garlic cloves, chopped

2 sprigs of curry leaves

1 piece of pandan leaf (rampa)

1 piece of cinnamon

1 tsp raw curry powder

1/4 tsp black pepper powder

1 tsp mustard seeds, pan toasted and ground

Salt to taste

METHOD
In a pan put the half cup of water together with the potatoes and all other ingredients except for the mustard powder, coconut milk and lime juice*. Cover and cook 8-10 minutes. When the potatoes are cooked, add the ridge gourd and coconut milk, cook for 8 minutes stirring occasionally. Do no overcook. Remove from the heat, add the lime juice and mustard powder and check the seasoning. Serve with rice.

*Do not put the lime juice in until very end or the curry will curdle