Preparation time: 10 minutes
Cooking time: 10 minutes
Serves: 4
Ingredients:
250 gms sponge gourd / ridge gourd /torai
1 onion roughly chopped onions
2 tomatoes
1/2" ginger
3/4 tsp salt or as per taste
1/4 tsp degi mirch powder
1/2 tsp dania powder
1/2 tsp catch sabzi masala
1/2 tsp turneric powder
1/2 tsp cumin seeds
1 tbsp desi ghee (pure ghee or claified butter)
Method:
- Peel ,wash and cut torai in desired shape. Keep aside.
- Heat ghee in a pressure cooker and add cumin seeds.
- When they start to crackle add roughly chopped onions and saute for one minute.
- When the onions are pink in color add all the spices and give a stir.
- Now add torai and 1/2 cup water and close the lid of the pressure cooker.
- Pure tomatoes along with ginger in a mixer and keep aside.
- After two whistles switch off the gas and wait till the pressure releases.
- When the pressure releases add pureed tomato and again put the lid on for one more whistle.
- When the pressure releases check and if required cook for some more time and if you need more gravy add some water as well and cook for a while.
- Garnish with coriander leaves and serve hot with chapati,rice or khichdi. Curd along with torai makes an awesome combination.
No comments:
Post a Comment