Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)
A vegetarian Indian recipe with ridge gourd (turai/ peerkangai) - cut into 1 inch cubes, methi leaves (fenugreek leaves) - roughly chopped, onion - finely sliced. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
Instructions
12 steps- 1
To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai
methi leaves (fenugreek leaves) - roughly chopped(2 cups) - 2
Add the cumin seeds and broken red chilies to it and allow them to crackle
cumin seeds (jeera)(1 teaspoon)dry red chillies - broken into halves(2) - 3
Next, add the finely sliced onions and saute them until pink, soft, almost translucent
onion - finely sliced(1) - 4
Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two
cloves garlic - coarsely crushed(4)green chillies - coarsely crushed(2)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 5
To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams) - 6
The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams) - 7
When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again
methi leaves (fenugreek leaves) - roughly chopped(2 cups)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)lemon - juiced(1/2)garam masala powder(1/2 teaspoon) - 8
Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams)methi leaves (fenugreek leaves) - roughly chopped(2 cups) - 9
At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi
- 10
Check the salt and spices in the end and adjust to suit your taste
- 11
Turn off the heat, transfer to a serving bowl and serve warm
- 12
Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner
methi leaves (fenugreek leaves) - roughly chopped(2 cups)
Rate this recipe
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Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)
A vegetarian Indian recipe with ridge gourd (turai/ peerkangai) - cut into 1 inch cubes, methi leaves (fenugreek leaves) - roughly chopped, onion - finely sliced. Ready in 30 min, serves 4.
Curated byAarav Mehta🇮🇳
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Directions
12 steps- 1
To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai
methi leaves (fenugreek leaves) - roughly chopped(2 cups) - 2
Add the cumin seeds and broken red chilies to it and allow them to crackle
cumin seeds (jeera)(1 teaspoon)dry red chillies - broken into halves(2) - 3
Next, add the finely sliced onions and saute them until pink, soft, almost translucent
onion - finely sliced(1) - 4
Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two
cloves garlic - coarsely crushed(4)green chillies - coarsely crushed(2)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)garam masala powder(1/2 teaspoon) - 5
To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams) - 6
The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams) - 7
When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again
methi leaves (fenugreek leaves) - roughly chopped(2 cups)coriander powder (dhania)(1 teaspoon)turmeric powder (haldi)(1/2 teaspoon)lemon - juiced(1/2)garam masala powder(1/2 teaspoon) - 8
Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up
ridge gourd (turai/ peerkangai) - cut into 1 inch cubes(500 grams)methi leaves (fenugreek leaves) - roughly chopped(2 cups) - 9
At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi
- 10
Check the salt and spices in the end and adjust to suit your taste
- 11
Turn off the heat, transfer to a serving bowl and serve warm
- 12
Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner
methi leaves (fenugreek leaves) - roughly chopped(2 cups)
Rate this recipe
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