Ingredients

• 1/2 kg ridge gourd
• 1 capsicum
• 1 stalk curry leaves
• 1 tbsp coconut, scraped finely
• 2 green chillies, halved
• 1/2 tsp turmeric powder
• 1/2 tsp coriander seed powder
• 1/2 tsp amchoor (dried mango) powder
• 3-4 pinches asafoetida
• 1/2 tsp each cumin and mustard seeds
• salt to taste
• 1 tbsp oil

How to Make Turai (Ridge gourd) Ke Sabzi

• Lightly peel the ridge gourd and chop it into one-inch oblong fingers.
• Heat oil in a saucepan and add seeds, asafoetida, curry leaves and allow to splutter.
• Add ridge gourd and stir-fry for a minute.
• Add all other ingredients and stir again.
• Cover and simmer on very low allowing it to cook in its own juices.
• Sprinkle a little water if required.
• Cook till it is tender but not mushy.
• Allow all extra moisture to evaporate.
• Transfer to a serving dish and garnish with chopped coriander.
• Serve hot with roti, puri, paratha or rice.