Ridged Gourd Curry
The ridged gourd (aka angled luffa - yes the same thing people use as an exfoliating sponge when dried out) is one of my favourite vegetables!
It is crunchy on the outside and gooey soft on the inside (when cooked).
The curry I like to make with it is very similar to my white potato curry... it is essentially the same recipe!
1 ridged gourd
1 brown onion - sliced. (or replace with a sprinkle of asafoetida)
1 1/2 teaspoon fenugreek seeds - dry toasted beforehand if possible.
1 stick of cinnamon broken into pieces (or powder)
1/2 teaspoon of turmeric
2 teaspoons of curry powder (or use mix of cumin and coriander)
1 small ripe tomato - cut into small wedges (roma/sauce tomato if possible)
half a handful of curry leaves
4 fresh green chillies, sliced. (or dry chilli flakes to taste)
2 tablespoons of coconut milk
salt to taste
Wash and use a potato peeler to shave off the toughest of the ridges (they are edible, but quite tough to eat). Then chop it up into 1 inch cubes or wedges. Boil in a pot with enough water to only half the height of the vegetable. (this vegie "produces" water as it cooks so you don't want to end up with too much of a soup) 
Adding the onion, fenugreek, cinnamon, turmeric and curry powder while the gourd is boiling. Add a teaspoon of salt. Cover with a lid and allow it to simmer. Chop up the tomato and add that too.
After about 3 minutes check the pot. The gourd should have changed in colour - the green becomes more intense, and the soft white middle will become translucent. Remove from the heat and add the curry leaves, chili, and coconut milk. Taste test and add more salt if necessary.
If you simmer it for too long the green starts to become dull and olive green instead of the vibrant intense dark green we are aiming for.
Eat with rice, or with bread.
Note: You can also vary the recipe by adding some protein - add firm tofu to the recipe at the beginning, or add boiled eggs into the finished curry at the end.
