Name: Jain Turai Matar
Prep time: 10 min
Cook time: 15 min
Total time: 35 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 250 g Ridge Gourd, turai, peeled and diced; ¼ cup Green Peas, matar, fresh or frozen; 1 Tomato, finely chopped; 1 Green Chili Pepper, slit; ½ tsp Cumin Seeds; ⅛ tsp Asafoetida, hing; ¼ tsp Ground Turmeric; ¼ tsp Red Chilli Powder; ½ tsp Ground Coriander; ⅛ tsp Garam Masala; ¾ tbsp Cooking Oil, or ghee; ½ tsp Salt, to taste; 1 tbsp Coriander Leaves, chopped

35 mintotal

25 min hands-on10 min hands-off

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

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Method

Heat oil or ghee in a pan situated over a medium flame. Drop in the cumin seeds and allow them to crackle and release their oils.
Add the asafoetida (hing) and slit green chillies. Sauté rapidly for a few seconds.
Fold in the finely chopped tomatoes, followed immediately by the turmeric powder and salt. Cook this base until the tomatoes break down entirely into a soft mush.
Introduce the green peas (matar) and sauté them in the tomato reduction for 2 minutes.
2 min
Add the thoroughly diced ridge gourd (turai). Toss the pan well, ensuring the gourd pieces are heavily coated with the tomato masala.
Cover the pan and drop the heat. CRITICAL: Do not introduce any external water. The turai possesses a massive water content and will naturally weep its own juices to cook.
Let the covered pan simmer undisturbed for 10-12 minutes, allowing the turai and peas to steam until completely tender.
10–12 min
Remove the lid. Bloom the red chilli powder, coriander powder, and garam masala into the dish. If the released water is excessive, turn up the heat and cook uncovered for 2 minutes to concentrate the flavors.
2 min
Finish the preparation with a generous garnish of fresh coriander and serve.

How to tell it's done

Melt-in-the-mouth, spongy, highly absorbent pieces of gourd swimming in a pristine, naturally sweet, and mildly spiced vegetable broth.

Getting it right

Tip

Because Ridge Gourd shrinks drastically and expels significant moisture during cooking, always exercise restraint with your initial salting. It can easily be adjusted at the end.

What to serve it with

An incredibly light, highly digestible, and deeply comforting daily sabzi. It achieves perfection when paired with hot, ghee-smeared Phulkas.

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Ingredients