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

Raghavan Iyer

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

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

Preparation info

Serves

Difficulty

Appears in

Ingredients

Method