This is my mom’s recipe and my all-time favorite sabzi. This ordinary looking vegetable is cooked with very basic ingredients retaining its natural sweet taste and keeping it healthy at the same time. This is a lovely side dish to Indian meals. It can be served on its own with chapati or as a side to any daal (lentil soup).
Tori/Ridge Gourd – 3
Cooking oil – 3 tablespoon
Red onions – 2 large, chopped fine
Garlic cloves – 2, minced
Green chilli pepper – 1-2, chopped small
Salt to taste
Red chilli powder – 1/4 teaspoon
Turmeric powder – 1/4 teaspoon
Coriander powder – 1/2 teaspoon
Garam masala – 1/4 teaspoon
Chopped coriander leaves for garnishing
Peel the tori/ridge gourd, slice lengthwise and cut in half moon shapes, about ½ inch thick. Rinse under cold water in a colander and keep aside.
In a pan heat the oil on medium heat and add chopped onions. Sauté till soft and translucent (not brown). Add minced garlic, chopped green chilies and stir for a minute.
Add the washed tori/ridge gourd along with salt, chili powder, turmeric powder and coriander powder. Mix well and turn the heat to medium low. Cook covered for about 10 minutes, stirring once in between.
No need to add any water as tori will release lot of water. Do not stir too much as it can result in a mush as tori is a very tender vegetable. After 10 minutes uncover the pan and cook on medium heat for 5 minutes till the water in the pan dries and you see the oil separaing on the sides of the vegetable. Stir once or twice in between as tori can easily be over cooked.
Turn off the heat. Sprinkle garam masala and mix gently. Transfer to a bowl, garnish with chopped coriander and serve with hot chapati, naan or toast.