Dahi waali Torai (Ridge Gourd with curd)

I generally make torai in curd gravy but tried this dry one for the first time today and it came out good. The only difference between the dry and gravy one is the amount of water. I just wonder how even water can change the taste of the veggie ;-).

Let us start cooking!!!

Ingredients:
Ridge gourd (Torai): 1 (cut into small pieces)
Curd: ½ cup
Ghee: 1 tbsp
Asafetida: a pinch
Mustard seeds: ¼ tsp
Cumin seeds: ½ tsp
Red chilli powder: ½ tsp
Coriander powder: 1 tsp
Turmeric powder: ¼ tsp
Coriander leaves: 1 tbsp (finely chopped)
Salt to taste

Method:

1. Heat ghee in a heavy bottomed kadai.
2. Add asafetida and mustard seeds. Let the seeds splutter.
3. Add cumin seeds and fry for a few seconds.
4. Add red chilli powder and curd and whisk well.
5. When one boil comes add torai pieces.

6. Add turmeric powder, coriander powder and salt. Mix well.
7. Cook it covered for 13-15 minutes while stirring occasionally.

8. Garnish it with coriander leaves and serve hot with roti, parantha etc.

Tips:
1. If required little water can be added.
2. Make sure the ridge gourd is not bitter in taste.

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