Turai Ki Sabzi (Ridge Gourd Curry)

🛒 Ingredients

• Ridge Gourd (Turai), peeled and chopped 490 g · 98 kcal
• Onion, chopped 150 g · 60 kcal
• Vegetable Oil 30 g · 270 kcal
• Ginger-Garlic Paste 15 g · 15 kcal
• Green Chilies, chopped 10 g · 4 kcal
• Cumin Seeds 2 g · 8 kcal
• Turmeric Powder 3 g · 11 kcal
• Coriander Powder 6 g · 18 kcal
• Red Chili Powder 2 g · 6 kcal
• Amchur (Dry Mango Powder) 2 g · 6 kcal
• Fresh Coriander Leaves, chopped 10 g · 2 kcal

👨‍🍳 Instructions

1. Wash and peel the ridge gourd (turai), then chop it into small, uniform pieces. Set aside.
2. Heat vegetable oil in a heavy-bottomed pan or kadai over medium heat. Add cumin seeds and let them splutter.
3. Add chopped onions and green chilies, then sauté until the onions turn translucent. Stir in the ginger-garlic paste and cook for another minute until fragrant.
4. Add turmeric powder, coriander powder, and red chili powder. Cook for a minute, stirring constantly, until the raw smell of spices disappears.
5. Add the chopped turai pieces and salt to taste. Mix well, cover, and cook on low heat for 15-20 minutes, or until the turai is tender and cooked through.
6. Once cooked, stir in the amchur powder and mix well. Garnish with fresh chopped coriander leaves and serve hot with roti or rice.