Ridged Luffa Squash with Onion and Cilantro

Toori Nu Shaak

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

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

Method

  1. 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.
  2. 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