Stir-fried Ridge Gourd with Shrimp

1. 1
   prep

   Prep the ridge gourd and shrimp.

   1.Peel the ridge gourd lightly, leaving some green ridges for texture.

   2.Cube into bite-sized pieces (about 1-inch).

   3.Ensure shrimp are peeled, deveined, and tails removed. Pat dry.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a wok over medium heat until shimmering.

   2.Add mustard seeds and let them splutter (30 sec).

   3.Add cumin seeds and dried red chilies; fry until fragrant (15 sec).

   TIPKeep the heat medium so the mustard seeds pop without burning the cumin.
3. 3
   saute · ~5 min

   Sauté the aromatics.

   1.Add chopped onion and slit green chilies. Cook until onion turns translucent (3-4 min).

   2.Add minced garlic and sauté until raw smell disappears (1 min).
4. 4
   mix · ~1 min

   Add the spice powders.

   Lower the heat, add turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir continuously for 30 seconds to bloom the spices without scorching them.

   TIPLow heat prevents the powders from burning and turning bitter.
5. 5
   saute · ~8 min

   Cook the ridge gourd.

   1.Add the cubed ridge gourd and stir well to coat with the masala.

   2.Sprinkle 3 tablespoons of water and cover the wok.

   3.Cook on low-medium heat until the gourd is fork-tender (6-8 min). Stir once halfway.

   TIPRidge gourd releases its own moisture, so don't add too much water — you want a semi-dry finish.
6. 6
   other · ~3 min

   Stir-fry the shrimp.

   Once the gourd is tender, push it to one side of the wok. Add the shrimp to the empty side and toss until they turn pink and opaque (2-3 min). Mix everything together.

   TIPOvercooking makes shrimp rubbery — pull them off the moment they curl and turn pink.
7. 7
   garnish

   Finish and serve.

   Turn off the heat. Sprinkle with fresh coriander leaves and give a final gentle toss. Serve immediately with steamed rice or roti.

Cuisines we love