I finally figured out the english name for one of my fave indian vegetables - peerkangai (tamil), turia (hindi) is ridge gourd in english - which makes perfect sense: it does have ridges, and it is a gourd :)
Whoa! Wikipedia says that this ridge gourd is of the same species as a loofah. Crazy!
I snapped up some really fresh looking ridge gourd from Apna Bazar in Bellevue (they've opened in the old home of the much hated Regal Foods). I often think of trying something different with it, but I always end up making the masiyal that we ate so often growing up - *so* good!
Couple of ridge gourds - peeled, cored and diced
1 cup of tuar dal
a pinch of turmeric salt
2 T lemon juice
1 t sesame oil
1 t mustard
1 t urad dal
3 green chillies - chopped
1" ginger - minced 8-10 curry leaves
a pinch of asafoetida
While the tuar dal is cooking, roast these spices in the oil and then toss in the gourd pieces. Add the turmeric and about 1/2 cup of water and cook on medium till the veggies are done. Throw in the cooked tuar dal, salt and stir for about a minute before taking it off the stove. Add the lemon juice and garnish with cilantro.
Random pic: First tomato I plucked from my veggie patch :)