Ingredients
- Ridge gourd (turai), peeled & chopped: 2 medium
- Oil: 1 tablespoon
- Mustard seeds (rai): ½ teaspoon
- Cumin seeds (jeera): ½ teaspoon
- Asafoetida (hing): a pinch
- Green chilies, chopped: 1-2
- Turmeric powder (haldi): ½ teaspoon
- Red chili powder: ½ teaspoon
- Coriander powder: ½ teaspoon
- Salt: to taste
- Grated coconut: 1 tablespoon (optional)
- Lemon juice: 1 teaspoon
- Fresh coriander leaves, chopped: 1 tablespoon
Preparation
Peel and chop the ridge gourd into small pieces.
Heat oil in a pan.
Add mustard seeds, cumin seeds, and hing. Let them splutter.
Add chopped green chilies and sauté for a few seconds.
Add chopped ridge gourd and stir well.
Sprinkle turmeric, red chili powder, coriander powder, and salt.
Cover and cook on low flame for 8-10 minutes, stirring occasionally.
If needed, add a splash of water to prevent burning.
Once the ridge gourd is soft and cooked, add grated coconut (if using).
Turn off the heat and mix in lemon juice and fresh coriander leaves.
Serve hot with roti, phulka, or dal-rice for a healthy meal.
Servings: 2
Notes
- For extra crunch, add roasted peanuts or sesame seeds.
- Can be made without onion and garlic for a sattvic version.
- Avoid overcooking to retain nutrients and slight crunch.
