Torai (Ridge Gourd) in tomato gravy

It is also one among the most commonly cooked veggie in my house. I like the taste of raw torai provided it is sweet. ;-).

Let us start cooking!!!

Ingredients:

(Makes 2 bowls)

Torai: 1 big (washed, peeled and cut into small pieces)

Ghee: 1 tbsp

Asafetida: a pinch

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Ginger garlic paste: ½ tsp (Optional)

Onion: 1 medium finely chopped (Optional) 

Tomato: 1 medium finely chopped

Red chilli powder: 1 tsp

Coriander powder: 2 tsp

Turmeric powder: ½ tsp

Water: 2 tbsp (or as required)

Coriander leaves: 1 tbsp (washed and finely chopped)

Salt as per taste

Method:

1. Heat ghee in a kadai.

2. Add asafetida and mustard seeds.

3. When the crackling stops add cumin seeds and fry for a few seconds.

4. Add ginger garlic paste. Fry till the raw smell has gone.

5. Add onion and fry till translucent.

6. Add red chilli powder, turmeric powder, coriander powder and salt. Mix well.

7. Now add tomatoes and fry till the ghee separates from it.

8. Add torai to it, mix well, cover with a plate and let it cook for 13-15 minutes while stirring occasionally. Check if water is required then add it.

9. Check if the torai is done by cutting it with the spoon.

10. Garnish with coriander leaves and serve hot with chapattis, paranthas etc.

Tips:

1. You can use oil instead of ghee.

2. You can make this veggie in pressure cooker also. The procedure remains the same. Let the cooker take one whistle on high flame on 2 on low. Switch off the flame and remove the pressure. This will help in retaining the green color of the veggie.

3. Torai tends to lose water so use water wisely.

4. The quantity of water to be added can vary as sometimes the torai is very soft (so less or no water required) and other times very hard.

See you soon with a new recipe till then Happy Cooking!!!