| Recipe Name: Ridge gourd (turai) Subzi |
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| Category: Indian |
Sub Category: Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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15 min |
3 |
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Ingredients: |
| Turai (Ridge gourd) |
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1/2 kg |
| 1 capsicum |
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| curry leaves |
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1 stalk |
| coconut scraped finely |
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1 tsp |
| 2 green chillies, halved |
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| turmeric powder |
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1/4 tsp |
| coriander seed powder |
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1/2 tsp |
| amchoor (dried mango) powder |
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1/4 tsp |
| each cumin & mustard seeds |
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1/4 tsp |
| asafetida |
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3-4 pinches |
| salt to taste |
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| oil |
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1 tbsp. |
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Method: |
- Lightly peel ridgegourd, chop into one inch oblong fingers.
- Heat oil in a saucepan, add seeds, asafetida, curryleaves ,allow to splutter.
- Add ridgegourd, stirfry for a minute.
- Add all other ingredients, stir again.
- Cover and simmer on very low allowing cooking in its own juices.
- Sprinkle a little water if required.
- Cook till tender but not mushy.
- Allow all extra moisture to evaporate.
- Transfer to serving dish, garnish with chopped coriander.
- Serve hot with roti, puri, paratha or rice.
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Tags:
Ridge gourd (turai) Subzi, 1/4 , powder
, add , gourd , ridgegourd , 1/2 , ridge , allow , cooking , its , sprinkle , water , little , juices , own , low , ingredients , minute , stirfry , splutter |
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-Subzi.jpg "ridge-gourd-turai-subzi")
