Torai Sabzi

(Ridge Gourd Curry)

30 min

Prep (min)

2-3

Katoris

🌿

Vegetarian

Nutrient Information — per 1 Katori

71 Kcal

Energy (kcal)

1.7 g

Protein

5.6 g

Carbohydrate

4.4 g

Total Fats

Amount per diet plan: 1/2 Katori at one time

Ingredients

3.5 cups Ridge gourd (torai), cut into cubes

3/4 medium Onion, finely chopped

1/2 medium Tomato, finely chopped

2 whole Green chilli, thinly sliced (optional)

1 tsp Mustard oil

3 cups Water

1/2 tsp Cumin seeds

1/8 tsp Asafoetida (hing)

1/8 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Peel and wash torai (ridge gourd) and cut it into cubes.

Peel, wash, and chop the onion, tomato then slice the green chillies.

Heat mustard oil in a pan over medium heat. Add cumin seeds and let them splutter. Toss in asafoetida (hing) and saute briefly until fragrant.

Add the chopped onions and green chillies, sauteing until the onions become translucent. Add turmeric powder and mix well.

Add the chopped torai (ridge gourd), mix well to coat with the spices.

Cover the pan and cook on medium-low heat for about 8-10 minutes, stirring occasionally, until the torai is tender.

Add chopped tomatoes and a minimal amount of salt, adjusting to taste. Mix well and continue to cook uncovered for another 3-4 minutes until the tomatoes soften and the sabzi is fully cooked.

Remove from heat and transfer the torai sabzi to a serving dish.

Serve hot with roti or rice as a side dish.