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Turai makai nu shaak

Servings 6
Description
Ridge gourd and corn in sweet and spicy coconut milk gravy
Ingredients
  • Oil – 1 tbsp
  • Cumin seeds – 1 tsp
  • Green chillies (slit – 2 to 3)
  • Curry leaves – 6 to 8
  • Ridge gourd – 500 gms
  • Corn kernels (frozen or fresh – ½ cup (OR 12 baby corns))
  • Ginger – green chilli paste – 2 tbsp
  • Turmeric powder – ¼ tsp
  • Sugar – 1 tsp
  • Thin coconut milk – 2 cups
  • Corn flour – 1 to 2 tsp
  • Salt – to taste
  • Garnish
  • fresh chopped coriander leaves
  • To serve
  • rotis (chapathis)
Instructions
  1. Wash, skin/ lightly peel ridge gourd. Then cut into 2 inch pieces (cube). Boil corn/ baby corn till cooked.
  2. Prepare ginger-green chilli paste (about 1 inch piece ginger & chillies as per taste or 3 to 4).
  3. Extract thin coconut milk (second extract consistency). For method to extract, click here or see notes below. Then mix coconut milk with corn flour, set aside.
  4. In a heavy bottom saucepan heat oil. Add cumin, slit green chillies and curry leaves, let cumin sizzle. Then add cubed gourd, little water. Cook till they turn soft. In case there remains too much excess water, drain.
  5. Then add boiled corn/ baby corn, ginger-green chilli paste, sugar, turmeric, coconut milk-corn flour (stir once before adding), salt.
  6. Stir and cook till mixture comes to a boil. Remove from heat when a bit thick. Do not over boil the gravy or else the coconut milk will curdle.
  7. Garnish and serve hot with chapathis, plain rotis.
Note
You could try using ready coconut milk/ coconut milk powder. Dilute with some water if too thick. But make sure its of good quality as it is the main taste of this dish.
To extract thin coconut milk, add 2 cups water to approx 1 cup fresh grated coconut & blend in a mixer. Then strain through a sieve to extract coconut milk of semi thick consistency. Adjust water & the coconut quantity as required. This is only an approximate.
Prathima Thotanthillaya