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Ridgegourd Theeyal Recipe

Ridgegourd Theeyal is a popular Indian Side Dish
Author :
On :
Tuesday, 26 April, 2016
Category :
Vegetarian Recipe
Course :
Side Dish Recipe
Cuisine :
Indian Recipe
Technique :
Stewed Recipe
Difficulty :
Servings :
Serves 2
Rated 4 based on 100 votes


  • 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:

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


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