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| 32. Ridge Gourd - Toorai, Turia, Dodka Sabzi |
| Ingredients |
Amount |
| 2 ridge gourds about 250 gms, skinned and chopped into slices about 1 inch wide. |
| Oil |
1 tsp |
| Onion, Chopped fine |
1 |
| Tomato, Chopped fine |
1 |
| Green chilli, slit and deseeded |
1 |
| Pinch of haldi / Turmeric |
1 |
| Salt |
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| Make a fine paste of the following ingredients with a mortar and pestle. |
| Rai / mustard seed |
1/4 tsp |
| Jeera / cumin seed |
1/4 tsp |
| Til / sesame seeds |
2 tsp |
| Dry red chilli |
1 |
| 4 Cloves garlic |
4 |
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| With a potato peeler lightly skin the gourd of all hard veins. Not too much.Slice into fairly thick pieces. Heat the oil and fry the onion till brown and soft. Add the green chilli and fry for another minute or two. Add the tomato and turmeric and cook till tomato becomes a pulp. Add the paste and fry well till the oil separates from the mixture. Pop in the turai with a sprinkle of water. Cover tightly and cook till soft. If you need to, add a few tablespoons of water and mix well to make a very slight bit of gravy. Finish with a sprinkle of salt to taste. |
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