Name: Sookhi Turai
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 400 g Ridge Gourd, turai, peeled and cut into semi-circles; 1 medium Onion, finely chopped; 1 medium Tomato, finely chopped; 4 clove Garlic, finely crushed; 2 Green Chili Pepper, finely chopped; 1½ tbsp Cooking Oil, mustard or neutral oil; 1 tsp Cumin Seeds, jeera; ¼ 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

25 mintotal

Prep 10 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Mild

Add to your week

Method

Heat the cooking oil in a pan over medium heat. Add the cumin seeds and allow them to crackle.
Add the crushed garlic and finely chopped green chillies. Sauté for a few seconds until fragrant.
Add the chopped onions and fry on medium heat until they turn lightly golden.
Add the chopped tomatoes along with turmeric powder, red chilli powder, and coriander powder. Cook for 2-3 minutes until the tomatoes begin to soften.
2–3 min
Add the chopped ridge gourd (turai) and salt. Mix well with the masala.
Cover the pan with a lid and reduce the heat to low. The ridge gourd will release a substantial amount of water. Do not add any extra water.
Cook for 8-10 minutes, stirring occasionally, until the gourd is completely tender and the water has mostly evaporated, leaving a semi-dry, thick consistency.
8–10 min
Turn off the heat, garnish with fresh coriander, and serve.

How to tell it's done

Extremely soft, melt-in-the-mouth vegetable chunks coated in a light, sweet, and savory onion-tomato reduction.

Getting it right

Tip

Always taste a tiny piece of the raw ridge gourd before cooking. Sometimes, a single bitter gourd can ruin the entire dish.

What to serve it with

A light, easily digestible summer favorite. Serve with hot Phulkas and a dollop of ghee.

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