Ridge Gourd Recipe- Peanut & Sesame Masala Bhaji with Sambar Powder

Last Updated on 4 months by Neha Deshmukh

Ridge Gourd Recipe: Peanut & Sesame Masala Bhaji With Sambar Powder

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – a flavorful Ridge Gourd (Turai) Bhaji packed with a delicious peanut and sesame masala. It’s a dish my mom used to make often, and honestly, it’s one of those comfort foods that just feels like home. It’s a little different from your everyday bhaji, thanks to the South Indian influence of sambar powder, and trust me, it’s a game changer!

Why You’ll Love This Recipe

This Ridge Gourd Peanut & Sesame Masala Bhaji isn’t just healthy, it’s bursting with flavor. The combination of roasted peanuts, black sesame seeds, and sambar powder creates a unique and incredibly satisfying taste. Plus, it’s a fantastic way to enjoy ridge gourd, even if you’re not usually a fan – it really mellows out any potential bitterness. It’s perfect for a quick weeknight dinner and pairs beautifully with roti or rice.

Ingredients

Here’s what you’ll need to make this delicious bhaji:

• 1 ridge gourd (long and big)
• 1 large big onion
• 1 large tomato
• ¼ cup roasted peanuts (without skin)
• 1 tbsp black sesame seeds powder
• 3 green chillies
• 2 tbsp coriander leaves
• 10 curry leaves
• ½ tsp cumin seeds
• 1 tsp sambar powder
• ¼ tsp turmeric powder
• 1 tbsp coconut (optional)
• 1 small piece cinnamon
• 1 clove
• 3 tbsp cooking oil
• 1 tsp mustard seeds

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Black Sesame Seeds: Don’t skip these! They add a wonderful nutty aroma and depth of flavor. You can find them at most Indian grocery stores.
• Roasted Peanuts: Using pre-roasted peanuts saves time, but make sure they’re unsalted.
• Sambar Powder: This is where the South Indian magic happens. It adds a lovely tangy and savory element. You can adjust the amount to your liking.
• Ridge Gourd: Choose a firm, bright green ridge gourd. The younger ones tend to have fewer seeds and are less bitter.
• Coconut: Totally optional, but it adds a lovely sweetness and texture. Freshly grated is best, but desiccated coconut works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash and peel the ridges and skin of the ridge gourd. Then, chop it into 2-inch pieces.
2. Now, let’s make the masala paste. In a grinder, combine the roasted peanuts, black sesame seeds powder, green chillies, coriander leaves, curry leaves, cumin seeds, sambar powder, turmeric powder, coconut (if using), cinnamon, and clove. Grind into a smooth paste, adding a little water if needed.
3. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. When they start to splutter, add the cumin seeds and curry leaves.
4. Add the chopped onions and sauté until they turn translucent. Then, add the chopped tomatoes and cook until they become mushy and soft.
5. Add the chopped ridge gourd pieces and sauté for a few minutes until they are slightly softened.
6. Pour in the ground masala paste and cook for a couple of minutes, until the raw aroma disappears. This is important – you want to cook the spices properly!
7. Add about ½ – 1 cup of water (adjust to your preference), cover the pan, and simmer until the ridge gourd is tender but still firm. It should take about 10-15 minutes.
8. Finally, adjust the water and salt as needed. Give it a good stir and serve hot!

Expert Tips

• Don’t overcook the ridge gourd! You want it to have a little bite.
• If you find the ridge gourd is still a bit bitter, you can blanch it for a couple of minutes before cooking.
• For a richer flavor, you can add a tablespoon of ghee along with the oil.

Variations

This recipe is pretty versatile! Here are a few ways to customize it:

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Adaptation: This recipe is naturally gluten-free!
• Spice Level Adjustment:
  • Mild: Use 1-2 green chillies.
  • Medium: Use 3 green chillies.
  • Hot: Use 4-5 green chillies or add a pinch of red chilli powder.
• Regional Variations:
  • Maharashtra: My friend Sunita adds a pinch of goda masala for an extra layer of flavor.
  • Karnataka: In Karnataka, they sometimes add a small piece of jaggery to balance the flavors.

Serving Suggestions

This Ridge Gourd Peanut & Sesame Masala Bhaji is fantastic with:

• Jowar roti (sorghum flatbread)
• Steaming hot rice
• Chapati (whole wheat flatbread)
• A side of yogurt or raita

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions:

• What is the best way to remove the bitterness from ridge gourd? Salting and rinsing the chopped ridge gourd, or blanching it briefly, can help reduce bitterness.
• Can I use store-bought peanut chutney instead of making the masala paste? While you can, the flavor won’t be quite the same. Making the paste fresh really makes a difference.
• What type of rice or roti pairs best with this bhaji? Jowar roti is a classic pairing, but any Indian flatbread or a simple steamed rice works beautifully.
• Can I add other vegetables to this recipe? Absolutely! Potatoes, carrots, or even beans would be delicious additions.
• How long does this bhaji stay fresh in the refrigerator? It stays fresh for up to 3 days in an airtight container.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments how it turns out for you!