Ingredients

• Ridge gourd (turai) :2 medium-sized, peeled and chopped
• Onion : 1 large, finely chopped
• Tomato : 1 large, finely chopped
• Green chilies :1-2, finely chopped
• Ginger-garlic paste :1 tsp
• Mustard seeds : ½ tsp
• Cumin seeds : ½ tsp
• Turmeric powder : ¼ tsp
• Coriander powder :1 tsp
• Red chili powder: ½ tsp (adjust to taste)
• Garam masala : ½ tsp
• Oil : 1 tbsp
• Salt : to taste
• Fresh coriander leaves : for garnish

Preparation

In a pan, heat oil on medium flame. Add mustard seeds and cumin seeds. Let them splutter.

Add finely chopped onions and green chilies. Sauté until the onions turn golden brown.

Stir in the ginger-garlic paste and cook for 1-2 minutes until the raw smell disappears.

Add chopped tomatoes and cook until they turn soft and the oil separates from the mixture.

Mix in turmeric powder, coriander powder, red chili powder, and salt. Stir well.

Add the chopped ridge gourd and mix well with the masala. Cover and cook on low-medium heat for 10-12 minutes, stirring occasionally.

Once the ridge gourd is soft and cooked, sprinkle garam masala and mix thoroughly. Cook for an additional 1-2 minutes.

Turn off the heat and garnish with fresh coriander leaves. Serve hot with roti, paratha, or steamed rice.

Notes

1. Ridge gourd releases water while cooking, so additional water is usually not required.
2. Turai is low in calories, high in fiber, and packed with vitamins and minerals, making this dish ideal for weight management.