Dahi ridge gourd sabji

Ingredients

• 250 grams Ridge Gourd (Turai
• 1 tablespoon Gram flour (besan
• 1/2 teaspoon Sugar
• 1/2 teaspoon Turmeric powder
• 1/2 cup hung curd whisked
• 2 Tomatoes into a puree
• 1 Bay leaf (tej patta)
• 1/2 teaspoon Oil
• 1 tsp Salt to taste
• 1 teaspoon Ghee
• 1/2 teaspoon Cumin seeds (Jeera)

Steps

1. Whisk the hungcurd,salt and the besan in a small mixing bowl until you get a smooth mixture. Add 1 cup of water and whisk well again.
2. Heat oil in heavy bottom pan over medium heat. Add the grated tomatoes, green chillies, bay leaf and turmeric powder. Saute for a few minutes until the tomatoes start bubbling.
3. Stir in the cut turai (ridge gourd), the whisked yogurt, sugar and stir well. Keep stirring until the mixture until you see the curry bubbling. This is to ensure that the yogurt curry does not form lumps.
4. Once you see the mixture bubbling, turn the heat to low and simmer for another 3 to 4 minutes so the flavors get infused and the turai is cooked through well. Once done, check the salt and adjust to suit your taste. Turn off the heat and transfer to a serving bowl.
5. Heat the ghee in a tadka pan; crackle the cumin, and red Pour the seasoning into the hungcurd ridgegourd Ki Sabzi and serve and garnish with coriander leaves.