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Sify Home > Food > Vegrecipes > Category > Daals and curries > Curries > Turai (Ridgegourd) Ke Sabzi
Turai (Ridgegourd) Ke Sabzi
Method
Makes: 3 servings
Shelflife: 1 day
- 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 verylow 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.
Makes: 3 servings
Shelflife: 1 day
Ingredients:
� kg. ridgegourd
1 capsicum
1 stalk curry leaves
1 tbsp. coconut scraped finely
2 green chillies, halved
� tsp. turmeric powder
� tsp. coriander seed powder
� tsp. amchoor (dried mango) powder
3-4 pinches asafetida
� tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil
� kg. ridgegourd
1 capsicum
1 stalk curry leaves
1 tbsp. coconut scraped finely
2 green chillies, halved
� tsp. turmeric powder
� tsp. coriander seed powder
� tsp. amchoor (dried mango) powder
3-4 pinches asafetida
� tsp. each cumin & mustard seeds
salt to taste
1 tbsp. oil
