Servings: 4-5
Cook Time: 25 mins
Difficulty: Easy

Ingredients

• 750g sponge gourd (turai)
• ¾ tsp cumin (zeera)
• ¼ tsp onion seed (kalonji)
• ¾ tsp fennel seeds (saunf)
• 1 cup chopped onions
• 2½ tsp finely chopped ginger
• 2½ tsp finely chopped garlic
• 1 slit green thai chile, optional
• 1½ cup chopped small tomatoes
• 1 cup chopped green coriander plus 1-2 tsp for garnishing
• 1 tsp roasted cumin (zeera) powder
• 1½ tsp Himalayan salt (sendha namak)
• 1½ tsp red chile (lal mirch) powder
• 1 tsp turmeric (haldi) powder
• ¼ cup mustard oil or any neutral oil

Directions

Peel turai and slice into 1/2” rounds.

Add kalonji, cumin, fennel, and green chile (optional) to oil on low heat and once they emit their aroma, quickly add onions and increase heat to medium.

After 2-3 minutes, add ginger and garlic, and fry till onions become light brown.

Add sponge gourd, stir, and add all the spices and salt. Cook covered on low until turai is three quarters done.

Add tomatoes and coriander, and cook uncovered on medium heat till tomatoes are soft but not completely dry. Turn off stove.

Spoon into a serving dish and garnish with coriander leaves.

Tips

Save the peels to make kababs.