Dahiwali Turai Sabji / Ridge gourd Curry

Today we are going to learn to make a delicious curry using Ridge Gourd, Onions and Curd. This can be served with Chapatis or with Dal Rice. This easy recipe is healthy and full of nutrients.

Ridge Gourd is known as Turai in Hindi.

INGREDIENTS :

(1) 300 gms of Ridge Gourd (Turai), peeled and cut into dices

(2) 4 tablespoon of Cooking oil

(3) 1/4 teaspoon of Asafoetida / Hing powder

(4) 1/2 teaspoon of Cumin seeds / Jeera

(5) 1/2 teaspoon of Ginger paste

(6) 1/3 teaspoon of Garlic paste

(7) 1 large Onion, finely chopped

(8) 1 bowl (125 gms) of Curd / Dahi 

(9) 1/4 teaspoon of Turmeric powder / Haldi

(10) 3/4 teaspoon of Kashmiri Red Chilli Powder

(11) 3/4 teaspoon of Coriander / Dhaniya powder

(12) 1/2 teaspoon of Cumin / Jeera powder

(13) 3/4 teaspoon of Kitchen King Masala

(14) Salt as per taste required

Cuisine : Maharashtrian

Serves : 3 -4 persons

Time : 40 minutes

METHOD :

(1) Wash the Ridge Gourd thoroughly under running tap water. Then cut it into two halves. Peel the ridges of this vegetable as shown in the figure and then chop them into bite sized cubes.

(2) Finely chop one large Onion.

(3) Take 125 gms of Dahi / Curd in a bowl and add  1/4 teaspoon of Turmeric powder / Haldi, 3/4 teaspoon of Kashmiri Red Chilli Powder, 3/4 teaspoon of Coriander / Dhaniya powder, 1/2 teaspoon of Cumin / Jeera powder and 3/4 teaspoon of Kitchen King Masala to it. Add little water and then whisk well with a spoon to mix the powders with the Curd to form a smooth mixture. 

(4) Heat 4 table spoons of cooking oil in a Kadhai / Wok over medium heat.

(5) Add 1/2 teaspoon of Cumin seeds / Jeera and allow it to splutter and change colour.

(6) Add 1/4 teaspoon of Asafoetida / Hing powder and wait for 5 seconds. 

(7) Add Ginger and Garlic paste, half teaspoon each. Saute till the raw smell of it goes away.

(8) Add finely chopped Onion and sauté till the Onion turns golden brown in colour.

(9) Add the Curd with basic dry Indian powders mixture formed earlier in step 2 now here to the sautéed Onion.

Mix well. 

Simmer for 5 minutes. Keep stirring so that the curd curry does not form lumps. After about 5 minutes, you will find oil separating from the sides of the curry.

(10) Add chopped Ridge Gourd pieces now.

Add Salt as per taste required.

Mix well.

(11) Cover the lid of the Kadhai and cook for 20 minutes or till the Ridge Gourd is cooked. Keep the gas flame low.

The Ridge Gourd releases water on its own, which is sufficient for cooking. In case this water evaporates and the sabji dries up, you can did little water at intervals while cooking till the Ridge Gourd is completely cooked.

(12) After 20 minutes when the Ridge Gourd is cooked, turn off the gas flame. You can see the cooked sabji.

Mix well. 

(13) Serve the Ridge Gourd in a serving bowl.

(14) Have it with either Rice Dal combo or with warm Phulkas / Chapatis.

Moringa Leaves Fritters / Pakoras

We have learnt how to prepare Moringa leaves Stir-fry and Moringa leaves Dal in the earlier posts and today we are going to learn how to make fritters / pakoras using Moringa leaves. Those who do not like to eat Moringa leaves can eat in the form of fritters and that will surely go well with them. Although we say that deep fried food is unhealthy, once in a while is fine. 

INGREDIENTS :

(1) 250 gms of Gram flour

(2) 2 cups of Drumsticks leaves

(3) 1 large Onion finely chopped

(4) 3/4 cup of Coriander leaves finely chopped

(5) 3 green chillies, minced

(6) 10-12 Curry leaves, finely chopped

(7) 3/4 teaspoon of Cumin seeds / Jeera

(8) 1 inch sized Ginger (Adrak), finely chopped

(9) 10 Garlic buds (Lehsun), finely chopped

(10) 1/2 teaspoon of Turmeric powder / Haldi

(11) 1/4 teaspoon of Asafoetida / Hing powder

(12) Salt as per taste required

(13) Cooking oil for frying

(14) Water for batter forming

Here is a picture of all the ingredients gathered.

METHOD :

(1) Remove the Moringa leaves from the twigs and collect 2 cups of them in a colander. Rinse the leaves in a colander thoroughly under running tap water. We need not chop the leaves. 

Moringa leaves bunch

Moringa leaves cleaned

(2) Take 250 gms of Gram flour in a bowl. Add 2 cups of Moringa leaves to it. Add finely chopped Onions, Minced Ginger and Garlic, finely chopped green Chillies, chopped Coriander leaves,  Cumin seeds, Turmeric powder, Asafoetida powder and Salt as per taste required to the bowl. 

250 gms of Gram flour / Besan 

Add 2 cups of Moringa leaves

Add finely chopped Onion

Add minced Ginger and Garlic

Add finely chopped green chillies

Add finely chopped Coriander leaves

Add Cumin seeds

Add Turmeric powder

Add Asafoetida

Add Salt as per taste required 

Mix well.

Mix well

Mix well along with water (Adding little at a time) till a soft but thick batter is formed.

(3) Take oil in a Kadhai / Wok for deep frying.

(4) When the oil is hot, add a spoonful of batter 8 to 10 times to form that many fritters / pakoras in a batch. Deep frying to get golden colour fritters / pakoras.

Once fried, take out the fritters with a slotted ladle and put on an absorbent tissue paper placed on a plate. This will drain the excess oil.

(5) Deep fry remaining fritters in batches till all the batter is over.

(6) Serve the fritters with tomato ketchup or a Coriander Mint Chutney.