Ingredients

• Turai (ridge gourd), chopped: 2 cups
• Peanuts, roasted & coarsely crushed: 2 tablespoons
• Oil (preferably peanut oil): 1 tablespoon
• Mustard seeds (rai): 1/2 teaspoon
• Cumin seeds (jeera): 1 teaspoon
• Green chilies, chopped: 1-2
• Garlic, minced: 3 cloves
• Turmeric powder (haldi): 1/2 teaspoon
• Red chili powder: 1 teaspoon
• Coriander powder (dhania powder): 1 teaspoon
• Salt: to taste
• Lemon juice: 1 teaspoon
• Fresh coriander leaves, chopped: for garnish

Preparation

Heat oil in a pan and add mustard seeds. Let them splutter.

Add cumin seeds, green chilies, and minced garlic. Sauté for a few seconds.

Add chopped turai and stir well.

Sprinkle turmeric powder, red chili powder, coriander powder, and salt. Mix thoroughly.

Cover and cook on medium flame for 5-7 minutes until turai softens but remains slightly crunchy.

Add coarsely crushed roasted peanuts and mix well.

Stir-fry for another 2 minutes for enhanced crunch and flavor.

Turn off the flame, squeeze in lemon juice, and garnish with fresh coriander leaves.

Serve hot with roti, paratha, or dal-rice for a wholesome meal.

Servings: 2

Notes

1. For extra flavor, add sesame seeds along with peanuts.
2. You can also add grated coconut for a South Indian touch.
3. Avoid overcooking to retain texture and nutrients of turai.