Indian cuisine · Vegetable Dishes

Turai ki Sabzi

Mild ridge gourd pan-fry with turmeric and cumin, braised gently in its own juices.

Ingredients · for 4 servings

• 800 g turai (ridge gourd, or substitute zucchini)
• 1 onion
• 2 tomatoes
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp ground coriander
• 1 green chili
• 1/2 bunch cilantro
• 3 tbsp oil
• Salt

Instructions

1. Peel the hard ridges off the ridge gourd with a vegetable peeler, halve it lengthwise and cut into 1.5 cm thick half-moons; finely dice the onion, dice the tomatoes and cut the chili into rings.
2. Heat the oil in a nonstick pan, toast the cumin seeds for 30 sec. until they crackle, then fry the onion and chili gently for 4 min. until translucent.
3. Stir in the turmeric and ground coriander and toast for 20 sec. so the spices release their aroma without turning bitter.
4. Add the tomatoes and simmer for 4 min. until they break down and form a thick base.
5. Fold in the gourd, season with salt and cook covered over low heat for 12–14 min. – it releases enough water on its own, so no extra liquid is needed; turn once carefully.
6. Remove the lid, let the excess liquid evaporate uncovered for 2 min., and serve warm sprinkled with chopped cilantro.