Cauliflower & Ridge Gaurd Curry

A medley of tender cauliflower florets and crisp ridge gourd, simmered in a fragrant blend of spices, offering a delightful burst of flavors with every bite.


  • 1 small cauliflower, cut into florets
  • 2 ridge gourds (turai), peeled and chopped into cubes
  • 2 tomatoes, chopped
  • 1 onion, finely chopped
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2 green chilies, slit lengthwise
  • 1 teaspoon cumin seeds
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • Salt to taste
  • 2 tablespoons oil
  • Fresh cilantro leaves for garnish


  1. Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
  2. Add chopped onion, minced garlic, grated ginger, and slit green chilies. Sauté until onions turn golden brown.
  3. Add chopped tomatoes to the pan and cook until they turn mushy and oil starts to separate.
  4. Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute to let the spices release their flavors.
  5. Add cauliflower florets and chopped ridge gourd to the pan. Mix everything together until the vegetables are coated with the spice mixture.
  6. Season with salt according to your taste and pour in about a cup of water. Cover the pan and let the vegetables cook on medium-low heat until they are tender, stirring occasionally. This should take around 15-20 minutes.
  7. Once the vegetables are cooked through and the curry reaches your desired consistency, turn off the heat.
  8. Garnish the cauliflower and ridge gourd curry with fresh cilantro leaves.
  9. Serve hot with steamed rice or chapatis. Enjoy your delicious homemade curry!

This recipe yields a comforting and flavorful curry that pairs perfectly with rice or bread. It’s simple to make yet packed with nutritious vegetables, making it an ideal dish for a wholesome meal.

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