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A classic Gujarati homestyle curry featuring tender ridge gourd and soft potatoes. This simple shaak perfectly balances sweet, tangy, and spicy notes, making it a comforting meal with rotis.
For 4 servings
Prep Vegetables: Wash the ridge gourd and potatoes thoroughly. Lightly scrape the sharp ridges of the gourd, then chop it into 1-inch pieces. Peel and cube the potatoes to a similar size. Finely chop the tomatoes and prepare the ginger-green chili paste.
Temper Spices (Vaghar): Heat oil in a 3-liter pressure cooker or a heavy-bottomed pan over medium heat. Once hot, add the mustard seeds and allow them to splutter for about 30 seconds. Add the cumin seeds and asafoetida, and sauté for another 10-15 seconds until fragrant.
Sauté Aromatics and Vegetables: Add the ginger-green chili paste and sauté for 30 seconds. Add the cubed potatoes and sauté for 2-3 minutes until they are lightly coated with oil. Then, add the chopped tomatoes and cook for 3-4 minutes until they become soft and mushy.
Add Spice Powders: Lower the heat and add the turmeric powder, red chili powder, and coriander-cumin powder. Mix well and cook for about 1 minute, ensuring the spices don't burn.
Combine and Cook: Add the chopped ridge gourd, salt, and grated jaggery. Stir everything together until well combined. Now, choose your cooking method:
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A classic Gujarati homestyle curry featuring tender ridge gourd and soft potatoes. This simple shaak perfectly balances sweet, tangy, and spicy notes, making it a comforting meal with rotis.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 176.04 calories per serving with 3.57g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
Garnish and Serve: Once cooked, open the lid. Gently mash a few pieces of potato and ridge gourd against the side of the pot to slightly thicken the curry. Garnish with freshly chopped coriander leaves. Serve hot.
Add 1/4 cup of soaked chana dal (split chickpeas) along with the potatoes for extra protein and texture. You may need to increase the cooking time slightly.
For a garlicky flavor, add 2-3 cloves of finely chopped garlic along with the ginger-green chili paste.
This recipe is naturally Jain-friendly as it does not contain onion or garlic. To make it suitable for fasting (vrat/upvas), omit asafoetida and regular salt, and use rock salt (sendha namak) instead.
Ridge gourd is an excellent source of dietary fiber, which aids digestion, prevents constipation, promotes gut health, and helps in maintaining a healthy weight.
With its high water content (over 90%), ridge gourd helps keep the body hydrated, which is essential for regulating body temperature and supporting various bodily functions.
This dish is light and low in calories, making it a great choice for those managing their weight or looking for a nutritious, guilt-free meal that is still satisfying.
The combination of ridge gourd, potatoes, and tomatoes provides essential vitamins like Vitamin C and Vitamin A, which boost immunity, support skin health, and improve vision.
A single serving of Turi Patata Nu Shaak (approximately 1 cup) contains around 165-180 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used.
Yes, it is a very healthy, homestyle dish. Ridge gourd is low in calories and high in fiber and water content. Potatoes provide complex carbohydrates for energy. It's cooked with minimal oil and is packed with nutrients from vegetables and beneficial spices.
Absolutely. You can omit the jaggery or sugar if you prefer a purely savory dish. The jaggery is a traditional Gujarati addition that balances the tanginess of the tomatoes and the spice, but the shaak is delicious without it too.
It pairs perfectly with hot phulka (rotis), parathas, or thepla. You can also serve it with a side of Gujarati dal, steamed rice, and a simple kachumber salad for a complete and wholesome Gujarati thali.
Ridge gourd releases a lot of water. If your shaak is too watery, simply cook it uncovered on medium-high heat for a few more minutes until the excess liquid evaporates. Gently mashing a few potato cubes can also help thicken the consistency naturally.