Dinner · Raat jo Khado
Toorain jo Saag Taraylo
Fried ridge gourd (or zucchini)
A dry ridge-gourd (toorain) saag, "taraylo" (fried) style: finger-length pieces tempered with mustard seeds, hing and green chillies, then cooked covered on low heat with very little oil and finished with coriander powder and a sour note (lime juice or raw mango powder). Served with phulko at dinner.
Ingredients
Make
Method
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Peel and wash the ridge gourd and cut it into finger-like elongated pieces.
Heat the oil in a pan over a medium flame. When hot, add the mustard seeds and let them temper. When they start popping, add the asafoetida and chopped green chillies.
Stir for half a minute. Add the chopped gourd, salt and turmeric, mix well and lower the heat. Cover the pan with a rekabi (small plate) and stir at regular intervals.
When the gourd turns tender, add the coriander powder and the raw mango powder (or the lime juice). Mix thoroughly and let it simmer for a few minutes.
Serve hot, garnished with chopped coriander leaves.
My notes
Your family’s way with this recipe, or a reminder for next time. Kept on this phone or computer, and shown in cook mode.
Serve with
Served with phulko (soft flatbread) for dinner.
Recipes mentioned here
Nutrition
EstimatedPer serving
75 kcal
- Protein
- 3 g
- Carbohydrate
- 13 g
- Fat
- 3 g
We estimate about 4 servings from the weight of the dish.
Whole recipe
300 kcal
- Protein
- 13 g
- Carbohydrate
- 51 g
- Fat
- 10 g
Everything in the ingredients list.
These are estimates, worked out from the amounts in the recipe and typical values for each ingredient. Portion sizes and the exact amount of oil, ghee or sugar can change them a lot. How we estimate
Where this recipe comes from
Recipe from Panja Khada by Bharat and Deepa Chachara.
See the original recipe and photos