Ridge-gourd with cauliflower sabji

This was a last minute kitchen sink sabji experiment that turned out exceptionally well so I thought I'll quickly post about it. I had one sole ridge-gourd at hand. Now one is not enough to make a sabji for two so I kept it in the fridge hoping to use it next time with a sambhar or in some mixed vegetable concoction. Now a week later, the ridge-gourd was still sitting alone in the fridge so I finally decided to quickly make a kitchen sink sabji with it. I had some cauliflower at hand so thought of making a cauliflower potato sabji and adding ridge-gourd as an extra kick. A lone red bell pepper was threatening to go bad so I added that too at the end. Overall I wasn't expecting much but the sabji turned out to be really good!

Recipe: Serves 4-6
1 long ridge gourd
1 small head of cauliflower - cut into small florets
2 small potatoes - cubes
1 onion - chopped fine
2 small green chilis - chopped fine
3 cloves of garlic - smashed
1 red bell pepper - chopped fine
1/4tsp mustard seeds
1/4tsp cumin seeds
1/4tsp turmeric powder
1/4tsp garam masala
1/2tsp cumin powder
1tsp coriander powder
chopped fresh cilantro for garnish
1Tbsp vegetable oil


  1. Wash the ridge gourd and using a potato peeler peel the skin off. Cut the ridge gourd into two pieces and chop finely.
  2. Heat oil in large non-stick pan. When hot, temper with mustard seeds and cumin seeds. 
  3. When the seeds start to pop, add green chilis and onions and saute until onions start to brown.
  4. Add smashed garlic and turmeric powder and saute for a minute more.
  5. Add chopped potatoes and cook uncovered for a few minutes.
  6. Add the chopped ridge-gourd next and cook stirring occasionally for about 5-10mins until the ridge-gourd softens up and releases most of its water.
  7. Follow up with cauliflower florets. Mix well and cook covered for 5minutes until the cauliflower has slightly softened.
  8. Add the chopped red bell pepper.
  9. Add cumin, coriander powder and garam masala. Season with salt. Mix well. Remove from heat.
  10. Garnish with freshly chopped cilantro and serve with hot chapatis.