Ingredients

• Ridge gourd (turai), peeled & cut into 2-inch pieces: 4 medium
• Besan (gram flour): ½ cup
• Oil: 2 tablespoons
• Mustard seeds (rai): ½ teaspoon
• Cumin seeds (jeera): ½ teaspoon
• Asafoetida (hing): a pinch
• Turmeric powder (haldi): ½ teaspoon
• Red chili powder: ½ teaspoon
• Coriander powder: ½ teaspoon
• Garam masala: ½ teaspoon
• Fennel seeds (saunf), crushed: ½ teaspoon
• Salt: to taste
• Sugar (optional): ½ teaspoon
• Lemon juice: 1 teaspoon
• Fresh coriander leaves, chopped: 1 tablespoon

Preparation

Peel the ridge gourd and cut it into 2-inch pieces.

Make a vertical slit in each piece, keeping the base intact for stuffing.

Dry roast besan in a pan on low flame for 3-4 minutes until aromatic.

Add turmeric, red chili powder, coriander powder, garam masala, fennel seeds, salt, and sugar.

Drizzle 1 teaspoon oil and mix well to form a crumbly mixture.

Turn off the heat and add lemon juice. Let it cool.

Fill each ridge gourd piece with the besan mixture, pressing gently.

Heat 1 tablespoon oil in a pan. Add mustard seeds, cumin seeds, and hing.

Once they splutter, place the stuffed ridge gourd pieces in the pan.

Cover and cook on low flame for 10-12 minutes, turning occasionally for even cooking.

Sprinkle some water if needed to prevent burning.

Once the turai is soft and well-coated with masala, garnish with coriander leaves.

Serve hot with phulka, roti, or dal-rice for a complete meal.

Notes

1. For extra crunch, add some crushed peanuts to the stuffing.
2. You can add a little yogurt to the stuffing for a tangy flavor.
3. Roasting besan properly enhances the taste and removes rawness.