Name: Ridged Luffa Squash with Onion and Cilantro (Toori Nu Shaak)
Yield: Serves 6
Cuisine: India
Ingredients: ¼ teaspoon ground turmeric; ½ teaspoon cayenne (ground red pepper); 1 teaspoon cumin seeds, ground; 1 teaspoon coriander seeds, ground; 1½ pounds ridged luffa squash (see box); or English cucumber, ends trimmed off, peeled, quartered lengthwise, each quarter cut into 2-inch pieces; 1 teaspoon coarse kosher or sea salt; 4 lengthwise slices fresh ginger (each 1½ inches long, 1 inch wide, and ⅛ inch thick, cut into thin matchstick strips (julienne); 2 tablespoons finely chopped fresh cilantro leaves and tender stems; 1 teaspoon black or yellow mustard seeds; 1 small red onion, cut in half lengthwise and thinly sliced; 2 tablespoons canola oil; ¼ teaspoon ground asafetida

Preparation info

Serves
6

Difficulty
Easy

Appears in

660 Curries

By Raghavan Iyer

Published 2008

About

Gujaratis are masters at preparing vegetables, even simple-tasting squashes like this one, with great creativity. I especially love the textural contrast between the matchstick-thin ginger and the softness of cooked luffa squash. This makes a great side dish to any of the legume curries in this book, along with a bowl of white rice.

Ingredients

1½ pounds ridged luffa squash (see box); or English cucumber, ends trimmed off, peeled, quartered lengthwise, each quarter cut into 2-inch pieces

Method

Place the squash pieces in a medium-size bowl, and add the cumin, coriander, salt, cayenne, turmeric, and asafetida. Toss to coat the squash with the spices.
Heat a large skillet over medium-high heat, and add the oil. Add the mustard seeds, cover the skillet, and cook until the seeds have stopped popping (not unlike popcorn), about 30 seconds. Immediately add the

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Ingredients

Method

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