Ridge gourd is peeled and chopped into small chunks. It is then cooked in oil along with spices till soft. Dried fenugreek leaves / kasoori methi is powdered and added to the curry while its cooking. Serve turai with kasoori methi over plain steamed rice or with roti.
Makes: around 2 Servings of Turai with Kasoori Methi.
Ridge Gourd 1 Large
Dried Fenugreek Leaves / Kasoori Methi 1 Tbsp
Green Chiles 1
Red Chili Powder few Pinches
Turmeric Powder a Pinch
Salt to Taste
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Curry Leaves 4
Oil 2 tsps
Method of preparation:
Peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Rub the dried fenugreek leaves between palms to powder them.
Remove stems, wash and slice the green chiles.
Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles, ridge gourd pieces and salt.
Cook covered on low flame till ridge gourd pieces are half cooked.
Stir in dried fenugreek leaves powder and cook covered for another few mintues for ridge gourd to absorb all the flavors and at the same time become soft.
Uncover and stir in turmeric powder and red chili powder and fry for few seconds if desired to evaporate some of the moisture.
Serve ridge gourd dried fenugreek leaves curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.
Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered on low flame till done. Adjust spice with green chiles. Add more dried fenugreek leaves if desired. Choose tender ridge gourd if possible so you don’t have to peel the skin as much.
Variations: You can also add finely chopped onion to the curry if you wish. Check out ridge gourd sesame curry here.
Other Names: Turai with Kasoori Methi, Beerakaya Menthi Kura.