A new wave of vegetarian cooking!

Ridged Gourd (Torai/Chinese Okra) & Coconut Chutney

Ridged Gourd is full of nutrients and low in calories. Making a spicy condiment with torai will definitely compliment the taste of dosa, roti, rice, fritters or even pasta. Sweet, hot and tangy – enjoy!


  • 1 large size Torai – Your choice to use skin (cut thick) or whole – (chop and microwave covered for 3 to 4 min.)
  • 1 1/3 cups grated coconut
  • 5 to 6 Thai chiles (mix of green and red) or to taste
  • 1 to 1 1/2 tbsp natural concentrated tamarind pulp
  • 1 stem curry leaves
  • 1/4 bunch cilantro chopped
  • 1 small piece ginger chopped
  • 2 garlic cloves
  • 1/4″ piece fresh turmeric


  • 2 tbsp olive oil
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad daal
  • 3/4 tsp fenugreek seeds
  • 1/4 tsp asafoetida
  • 1/4 tsp cumin seeds (optional)
  • 3/4 tsp sea salt or to taste


Temper mustard and urad in hot oil, reduce heat, then add fenugreek, asafoetida, chiles and curry leaves. Add and sear torai for few minutes. Cool.

Blend all the ingredients by adding water little at a time – coconut, cilantro, ginger, fresh turmeric, garlic, salt, tamarind and the cool mixture.


Single Post Navigation

2 thoughts on “Ridged Gourd (Torai/Chinese Okra) & Coconut Chutney

  1. Glad to be one of several visitors on this awing website : D.

  2. I just want to say I am newbie to weblog and absolutely enjoyed your web page. Most likely I’m planning to bookmark your website . You definitely have wonderful articles. Bless you for sharing your website page.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: