| Prep: 20 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 221 | 12g | 8g | 17g |
| sugars | fibre | protein | salt |
| 7g | 2g | 6g | 0.5g |
Walking down the bustling streets of New York City, it brings me immense delight when I’m swept away by the aroma of street kitchens wok-tossing various types of curries. Today, I’m excited to embrace my love affair with the city’s culturally diverse cuisine and share with you one of my absolute favorite vegetable-based recipes, the invigorating and nutrient-rich Spine Gourd Curry.
The Symphony of Flavors in Spine Gourd Curry
Drawing on my experiences as a native New Yorker and my continued culinary explorations, my rendition of the Spine Gourd Curry captures and celebrates the uniqueness and spiciness of this remarkable dish. Its flavor profile bursts with a remarkable blend of cumin, coriander, mustard seeds, and turmeric. It’s a vegetarian delight that’s not just delicious, but also packed with many health benefits. For instance, turmeric is known for its anti-inflammatory properties and ability to boost the antioxidant capacity of the body, while the Spine Gourd offers a blend of important nutrients like calcium, magnesium, and Vitamins A and C.
A Dish that sings of Culture and Passion
Spine Gourd Curry, a dish rooted in Southern Indian cuisine, is a beautiful representation of the flavors and ingredients native to the region. Its rich, palate-pleasing profile is akin to many delectable stews you’d find all over the world. Its robustness and depth of flavor make it an excellent accompaniment with traditional Naan bread or Basmati rice. A sprig of fresh coriander on top adds a refreshing touch.
This recipe is similar to other beloved dishes like Thai green curry or even a Moroccan tagine because of its beautifully layered flavors. It’s also the warmth you seek in a traditional Irish stew or an Argentinian locro. The same satisfaction when the red oil starts to float on top of the curry as when you pull off the perfect crust on a French ratatouille or a New Orleans gumbo. It’s dishes like the Spine Gourd Curry that expose you to interesting new ingredients and encourages you to view food as a medium of storytelling: an expression of cultural intricacy.
Each bite of the Spine Gourd Curry is a reminder of why I am passionate about home cooking. It’s simply delicious, it’s health-giving, and it’s a tribute to the diversity I am privileged to enjoy as a New Yorker.
What You’ll Need
- 1.5 pounds Spine Gourd
- 2 tablespoons sunflower oil
- 1 large onion, finely chopped
- 2 green chillies, chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 2 teaspoons turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon cumin seeds
- 1 tablespoon coriander powder
- 1 teaspoon mustard seeds
- 2 tomatoes, chopped
- 1 tablespoon tamarind paste
- 1 cup coconut milk
- Salt, to taste
- 2 tablespoons fresh coriander leaves, chopped
Method
Step One
Start by cleaning the Spine Gourd under cold water. Then, slice it into small chunks. Set aside.
Step Two
Take a large pan and heat up the sunflower oil on a medium flame. Once the oil is hot, add cumin seeds and mustard seeds. Let them crackle.
Step Three
Next, add the finely chopped onions to the pan. Saute until they turn golden brown. Now add the chopped green chillies, minced garlic, and fresh ginger. Continue to saute for another 2-3 minutes until the raw smell disappears.
Step Four
Once the onion mixture is nicely sauteed, add the turmeric powder, red chili powder, and coriander powder into the pan and mix well.
Step Five
Add the chopped tomatoes and tamarind paste to the pan. Stir well, and let the mixture cook until the tomatoes are well mashed and blend with the spices. This process should take about 5-7 minutes.
Step Six
Now add the sliced Spine Gourd to the pan. Stir well, so that the Spine Gourd is properly coated with the spice mixture. Let this cook on a medium flame for 10-12 minutes.
Step Seven
Pour in the coconut milk and add salt according to taste. Let the curry simmer on medium flame for about 15 minutes, or until the Spine Gourd is well cooked and the flavors are well incorporated.
Step Eight
Garnish the curry with fresh chopped coriander leaves. Serve hot with rice or flatbread.
