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A simple and comforting Gujarati curry made with tender ridge gourd. Lightly spiced with a hint of sweetness and tang, this shaak is a perfect everyday meal served with hot rotis or phulkas.
For 4 servings
Prepare the ridge gourd. Wash it thoroughly. Using a peeler, lightly scrape off only the sharp, hard ridges. Do not peel the entire skin. Chop the gourd into 1-inch round or semi-circular pieces.
Heat the oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and allow them to crackle, which should take about 30 seconds.
Once the mustard seeds stop spluttering, add the cumin seeds and asafoetida. Sauté for about 15-20 seconds until the cumin seeds are fragrant.
Immediately add the chopped ridge gourd to the pan. Stir well to coat the pieces with the tempered oil. Sauté for 2-3 minutes.
Add the turmeric powder, coriander-cumin powder, red chili powder, and salt. Mix thoroughly until all the gourd pieces are evenly coated with the spices.
Reduce the heat to low, cover the pan with a lid, and let the ridge gourd cook in its own moisture. This will take about 12-15 minutes. Stir every 4-5 minutes to prevent sticking. Do not add any water.
Once the ridge gourd is soft and cooked through, add the grated jaggery and lemon juice. Mix gently and cook for another 1-2 minutes until the jaggery has completely dissolved.
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A simple and comforting Gujarati curry made with tender ridge gourd. Lightly spiced with a hint of sweetness and tang, this shaak is a perfect everyday meal served with hot rotis or phulkas.
This gujarati recipe takes 30 minutes to prepare and yields 4 servings. At 96.23 calories per serving with 1.22g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Turn off the heat. Garnish with finely chopped fresh coriander. Give it a final gentle stir and serve hot.
Add one finely chopped tomato along with the ridge gourd in step 4 for a tangier gravy.
Add 2 tablespoons of coarsely crushed roasted peanuts along with the jaggery for a nutty flavor and crunchy texture.
For a slightly thicker, coated texture, sprinkle 1 tablespoon of besan (gram flour) after sautéing the ridge gourd and roast it for a minute before adding the other spices.
Add 1-2 slit green chilies along with the tempering in step 3 for extra heat.
Ridge gourd is an excellent source of dietary fiber, which helps prevent constipation, promotes regular bowel movements, and supports a healthy gut microbiome.
Being extremely low in calories and high in water and fiber, this dish helps you feel full and satisfied for longer, reducing overall calorie intake and aiding in weight loss.
With its high water content, ridge gourd has a cooling effect on the body and helps maintain hydration, making this dish particularly beneficial during warmer months.
Ridge gourd contains a good amount of Vitamin C and other antioxidants that help strengthen the immune system and protect the body against infections.
Galka nu Shaak is a traditional Gujarati vegetarian dish made from ridge gourd (Galka). It's a simple, homestyle dry curry with a characteristic sweet, tangy, and mildly spicy flavor profile, typically eaten with roti or phulka.
Yes, it is very healthy. Ridge gourd is low in calories, high in water content and dietary fiber, and rich in vitamins like Vitamin C and A. This dish uses minimal oil and spices, making it a light, nutritious, and easily digestible meal.
One serving of this Galka nu Shaak (approximately 1 cup or 110g) contains around 90-100 calories, making it an excellent choice for a low-calorie diet.
Bitterness in ridge gourd shaak usually comes from using a mature or old gourd. Always choose fresh, young, and tender ridge gourds that are firm to the touch to avoid any bitterness.
Absolutely. The addition of jaggery or sugar is a traditional Gujarati touch. You can skip it entirely for a purely savory dish. The natural sweetness of the tender ridge gourd will still come through.
Leftover Galka nu Shaak can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat it gently on the stovetop or in the microwave before serving.