Ridge Gourd Fritters

 

The beginning of spring is always a busy time in our household – re-starting the lawn mower after months of non-activity, cleaning and preparing the barbecue machine for another busy spring and summer when its full potential is brought into use and of course changing the wardrobes and shoes – to accommodate lighter and brighter clothes and shoes.  It is also a time when the garden furniture is washed and polished and ready to be used, plants and herbs potted and a general cleaning of the inside and outside to herald spring.  No wonder you have the term “spring cleaning”. 

Personally my favourite is to see the barbecue spring back into action.  Getting all the condiments ready for the barbecue, preparing the salads and the vegetables to suit the barbecue and of course the whole family really outside waiting for the meal to be ready, including the dog.  And then the smells of wafting meats and fishes from neighbours who have barbecues as well – all just pure joy to the senses.

Ridge gourds are not readily available in super markets here in Belgium.  I get mine from an Asian shop in Brussels who sells all other Indian vegetables and fruits as well.  Ridge gourd fritters are a good served either warm or cold and especially as a aperitif before you start your meals.

Preparation Time: 10 minutes

Serves 2

Ingredients:

1 Ridge Gourd

1 cup Gram flour (besan)

½ cup Rice flour

½ teaspoon red chilli powder

¼ teaspoon Turmeric powder

¼ teaspoon carom seeds (Ajwain)

1 green chilli

2 tablespoon coriander leaves

2 tablespoons corn oil

Corn Oil for frying

Method:

1. Select a big ridge gourd to get broad slices.  Peel and slice 1/8” thickness.  
2. Mix gram and rice flour together.   
3. Heat 2 tablespoon of oil and pour over the flour mixture.  Mix well.  
4. Add the rest of the ingredients, except the oil for frying, and make a thick batter with water of coating consistency. 
5. In a thick bottomed pan heat some oil.  
6. When the oil is hot, dip each gourd slice in the batter and deep fry till brown and crisp.  Serve hot or cold with ketchup.