Name: Aloo Turai
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 300 g Ridge Gourd, turai, peeled and cut into semi-circles; 2 medium Potato, peeled and cut into small cubes; 1 medium Onion, finely chopped; 1 medium Tomato, roughly chopped; 4 clove Garlic, crushed; 2 Green Chili Pepper, slit; 2 tbsp Mustard Oil, essential for authentic rural flavor; 1 tsp Cumin Seeds, jeera; ½ tsp Ground Turmeric, haldi; ½ tsp Red Chilli Powder, adjust to taste; 1 tsp Ground Coriander, dhania; 1 tsp Salt, to taste; 2 tbsp Coriander Leaves, chopped

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat the mustard oil in a pressure cooker or deep pan until it reaches smoking point. Lower the heat and add cumin seeds.
Add the crushed garlic and slit green chillies. Sauté for a few seconds until the garlic is lightly golden.
Add the chopped onions and fry on medium heat until they become translucent and soft.
Add the potato cubes. Fry them with the onions for 3-4 minutes to develop a slight crust.
3–4 min
Add the chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Sauté for a couple of minutes until the tomatoes begin to soften.
Toss in the chopped ridge gourd (turai). Mix everything well. The gourd will soon release a significant amount of water.
If using a pressure cooker, do not add extra water. Close the lid and cook for 2 whistles on medium heat. If cooking in an open pan, cover and simmer for 15-20 minutes until the potatoes are thoroughly cooked.
15–20 min
Once cooked, mash one or two potato cubes lightly with a spoon to thicken the natural gravy. Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Soft chunks of potato absorbing a light, naturally sweet, and runny broth made entirely from the completely softened ridge gourd.

Getting it right

Tip

Never add extra water to this dish before cooking. Ridge gourd is almost entirely water, and letting it cook in its own juices creates a much sweeter and richer curry.

What to serve it with

An incredibly comforting, highly digestible staple. Best served mixed with simple Steamed Rice or hot Phulkas.

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Ingredients