Ridge gourd (turai) is one of those vegetables that many people do not much like. Let me tell you if it is cooked properly, it can be very much tasteful. Learn how to make a quick time-saving recipe of ridge gourd (turai). It will also be liked by people who like spicy and masaledaar veggies.
This recipe is a quick and one-pot curry and can be cooked quickly if you have less time or you are tired coming back from office. So let’s move quickly and read the recipe and start cooking and don’t forget to share your feedback after cooking the recipe.
Ingredients
Ridge Gourd (Turai)-1 KG
Bay leaf (Tajpatta) -2 no.
Cumin (Jeera)- ½ tsp
Black cardamom (Badi elaichi)-1 no.
Mustard oil -2 table spoon
Salt (According to taste)
Coriander leaf chopped (handful)
FOR MASALA
Onion (Pyaaz)-2 (Medium size)
Garlic (lehsun)-5-6 cloves
Green chilli-1-2 pcs
Tomato – 2 (Medium size roughly chopped)
Turmeric (Haldi) powder
Red chilli powder – ½ tsp
Dhaniya powder- 2 tsp
Mace (Javitri)- 1/2 flower pcs
Nutmeg (Jaifal) -1 pinch (a size of one black pepper corn)
Instructions
Preparation:
Take ridge gourd (turai) and peel off the outer layer skin. Dice the ridge gourd (turai) into small pieces. Wash the vegetables properly and keep them aside.
For making Masala
Take the garlic, onion peel them cut into big slices, and keep aside.
Add roughly chopped onion, tomatoes, garlic and green chili, turmeric powder, dhania powder, chili powder, mace, and nutmeg and grind into a fine paste.
Cooking:
Take a kadhai put oil and heat it. Once oil if hot enough add cumin seeds, black cardamom, bay leaf and sauté for 30 sec.
Add the paste prepared in the grinder and fry the paste until it releases oil and is completely cooked.
When the masala is cooked it will release oil at the side of the kadhai. Then add ridge gourd (turai) in and mix well add salt according to taste.
Add 2 tablespoons of water and cover it with the lid and cook for 15 min. Remember to check and stir the veggies 1 or 2 times and again cover with a lid and cook.
Once the curry is cooked add chopped coriander. Serve hot curry with chapati and salad and enjoy.