Turai Ka saalan (ridged gourd/looffa)
Bismillahir Rahmanir Raheem
This picture speaks more than I could write:) It is one comforting ansd satsfying curry that goes well with some warm rotis on a cold wintry lunch or dinner insha Allah! Here's how I cook turai with so much ease...
turai- 1 cup, peeled, washed and sliced
turmeric powder-1 tsp
pepper powder-1 1/2 tsp
ginger-garlic paste- 1 tsp
tomatoes-1 large, cubed
cumin seeds-1 tsp
moong daal-2 tbs, washed
methi leaves- a hand ful, cwashed and chopped
Oil, 2 tbs
Method: Heat oil in a pot, add cumin seeds and immediately add onions and saute until translucent. Add ginger-garlic paste and let it brown a little bit and add tomatoes and stir until the tomatoes get mushy. At this point, add turmeric powder, salt, pepper powder, moong daal, chopped fenugreek leaves and the turai. Stir, add water and cover with a lid and cook on high heat and keep stirring in between, making sure it dosent burn on the bottom. Reduce the heat when you see the water getting absorbed and cook on low- medium heat for five minutes. Your curry is done and ready when the moon dal is soft and the turai is cooked. Turn off stove and transfer to a serving bowl. Enjoy!