Loofah Gourd and dal curry ( thora and bodu mugu riha)

 I am trying to cook more local vegetables than I used. I recently came across this recipe on Masala tv, a cooking channel based in Karachi, Pakistan. On one of its shows, they showed how to make this curry using Lauki, a type of gourd. Even though I have seen this particular gourd here in the Maldives, I switched it with Thora, sponge gourd, or loofah gourd.

The sponge gourd is grown very easily and grows in a vine. It is been turned into curries, mas huni ( sambal) and even the tender ones into a salad. When choosing them choose, soft ones rather than firm ones as the firm ones are overripe and stringy, basically eating a loofah or trying to. 

For the dal I used channa dal as mentioned, which is locally known as bodu mugu. 

Its a simple stir fry of sorts. I used ground spices rather than the whole. This goes very well with my black pepper fish curry and rice.

Recipe credits: adapted from Masala tv recipe 

Yield: 4

Author: Nammi

Print

Sponge gourd (loofah gourd) and dal curry

Prep time: 30 Min Cook time: 20 Min Total time: 50 Min

Ingredients:

• ½ cup channa dal ( bodu mugu)
• 1 medium onion, thinly sliced
• 225g- 250g thora, I thora
• 1” ginger, grated
• 2 garlic cloves, grated
• ½ tsp ground fennel
• ½ tsp ground cumin
• ½ tsp dried chilli flakes
• ½ tsp mustard seeds
• 3 green chillies, slit into two lengthwise.
• 12 curry leaves
• ¼ tsp turmeric
• Salt
• ½ cup water plus water to cook dal
• 1 medium size tomato, sliced
• Oil ( 3-4 tbsp)

Instructions:

1. Soak and then cook the dal till tender, drain and set aside.
2. Peel and slice the thora ( loofah gourd) into rounds.
3. Take a large pot or even a wok, add oil and add the mustard seeds. Once the seeds start to pop add onion and fry till they just start to wilt
4. Add the Thora and fry stir to mix. Then add all the ground spices, chillies, chilli flakes, curry leaves, garlic and ginger and the tomatoes. Return the dal into the pot and stir to mix and then add about ½ cup water and cover and cook for about 10 minutes.
5. Taste, add salt and cook a further one minute and switch off.
6. Enjoy with some rice and pepper fish.

Did you make this recipe?

Tag @chilliesandlime on instagram and hashtag it #chilliesandlimeblog

Created using The Recipes Generator