Home-Style Turai Sabzi
This Turai Sabzi is a simple, home-style Indian dish featuring ridged gourd cooked with aromatic spices. It's an easy way to enjoy a humble vegetable.
Ingredients
- 500 grams turai (ridged gourd)
- 2 medium tomatoes
- 1 medium onion
- 2 cloves garlic
- 0.5 inch ginger
- 2 tablespoons mustard oil
- 0.5 teaspoon cumin seeds
- 0.25 teaspoon asafoetida
- 0.5 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 0.5 teaspoon red chili powder
- 0.5 teaspoon garam masala
- 0.5 teaspoon salt
- 0.25 cup water
- 2 tablespoons fresh cilantro leaves
Instructions
- Wash 500 grams turai (ridged gourd) thoroughly. Peel the ridges using a peeler and then chop the turai into 1 inch pieces. Wash 2 medium tomatoes and chop them finely. Peel 1 medium onion and chop it finely. Peel 2 cloves garlic and 0.5 inch ginger, then finely chop them together.
- Heat 2 tablespoons mustard oil in a heavy-bottomed pan or kadai over medium heat. Once the oil is hot and shimmers, add 0.5 teaspoon cumin seeds. Let them splutter for about 10 seconds, then add 0.25 teaspoon asafoetida.
- Add the finely chopped 1 medium onion to the pan and cook for 5-7 minutes, stirring occasionally, until it turns light golden brown.
- Add the finely chopped 2 cloves garlic and 0.5 inch ginger to the pan. Sauté for 1-2 minutes until their raw smell disappears.
- Now, add the finely chopped 2 medium tomatoes to the pan. Cook for 3-4 minutes, mashing them slightly with the back of your spoon, until they soften and the oil starts to separate from the masala.
- Reduce the heat to low. Add 0.5 teaspoon turmeric powder, 1 teaspoon coriander powder, 0.5 teaspoon red chili powder, and 0.5 teaspoon salt. Mix well and cook for 1 minute, stirring constantly, to allow the spices to bloom.
- Add the chopped 500 grams turai pieces to the pan. Mix them thoroughly with the मसाला (masala) so they are well coated. Add 0.25 cup water.
- Cover the pan and cook on low heat for 15-20 minutes, or until the turai is tender. The turai will release its own water, so check occasionally and stir to prevent sticking. Do not overcook, as it can become mushy.
- Once the turai is tender, remove the lid. Add 0.5 teaspoon garam masala and mix gently. Cook uncovered for another 2-3 minutes if there is too much liquid, allowing some of it to evaporate to reach your desired consistency.
- Transfer the Turai Sabzi to a serving bowl. Garnish with 2 tablespoons fresh cilantro leaves, finely chopped. Serve hot with roti, paratha, or steamed rice.