Ridgegourd Theeyal

Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Hard

Take a look at more Side-Dish Recipes. You may also want to try Khatta Meetha Kaddu (Pumpkin), Turkey with Mushrooms, Spleen Pepper Fry (Manneeral Fry) , Narthangai Pachadi

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  • 4-5 medium ridgegourds sliced
  • 1 large onion sliced thickly
  • 1 medium onion thinly slivered
  • 2 tomatoes diced
  • 4 green chillies
  • 1 stalk curry leaves
  • 1 cup - coconut cut in thin chips
  • 4 dry red chillies
  • 1/2 tbsp - coriander (dhania ) seeds
  • 1/2 tsp - fenugreek seeds
  • 1/2 tsp- mustard seeds
  • 1/2 tsp- turmeric powder
  • salt to taste
  • 2 tbsp- tamarind pulp
  • 3 tbsp- oil

How to Make Ridgegourd Theeyal

  • Heat 1 tbsp oil in a pan, add following one at a time, fry, drain and remove. Coriander seeds, 2 red chillies, fenugreek seeds (save 8-10 seeds for tempering), coconut and medium onion.
  • Grind all to a paste adding oil leftover in pan too.
  • Heat 1 tbsp oil in same pan, add turmeric powder and ridgegourd.
  • Stir and saute for 3-4 minutes till crunchy.
  • Take off heat, pile in tomatoes, slit chillies, curry leaves, ground paste, tamarind, salt.
  • Sprinkle 1/2 cup water over contents of pan, return to heat
  • Cook covered till gravy thickens.
  • Stir once in between. Take off heat.
  • Heat remaining oil in a small pan.
  • Add mustard seeds, 8-10 fenugreek seeds, remaining red chillies
  • Allow to splutter.
  • Add sliced onion, stirfry for 2-3 minutes.
  • Add to curry, cover and allow tempering to permeate.
  • Remove lid,stir gently.Serve hot with practically anything like rice, chapatis, puris, etc.