Ridge gourd curry

Name: Ridge gourd curry
Total time: 1800 s
Yield: 4 servings
Cuisine: British
Ingredients: 2 tbsp. oil; 1 tsp. cumin seeds; 1 onion, sliced; 1 tbsp. ginger-garlic paste; 1/4 tsp. turmeric; To taste, salt; To taste, chilli powder; 1 tsp. coriander powder; 1 tomat, pureed; 3 zucchinis, peeled, cubed; 1/4 cup water; 1/4 tsp. garam masala; 2 tbsp. cilantro, chopped

Sarvat Hanif @sarvathanif

Canada

Ridge gourd curry, also known as Turai Sabji, is a flavourful and nutritious dish commonly prepared in Pakistani-Indian cuisine. This curry is simple to make and pairs well with rice or flatbreads like roti.

It’s a simple dish, and it’s easy to prepare with simple ingredients. The mild, sweet flavour from fresh zucchini complements the spices to give a wonderful flavour to the dish.

This curry can be stored in an airtight container in the refrigerator for up to two days; reheat before serving

It’s a simple dish, and it’s easy to prepare with simple ingredients. The mild, sweet flavour from fresh zucchini complements the spices to give a wonderful flavour to the dish.

This curry can be stored in an airtight container in the refrigerator for up to two days; reheat before serving

Sarvat Hanif @sarvathanif

Canada

It’s a simple dish, and it’s easy to prepare with simple ingredients. The mild, sweet flavour from fresh zucchini complements the spices to give a wonderful flavour to the dish.

This curry can be stored in an airtight container in the refrigerator for up to two days; reheat before serving

It’s a simple dish, and it’s easy to prepare with simple ingredients. The mild, sweet flavour from fresh zucchini complements the spices to give a wonderful flavour to the dish.

This curry can be stored in an airtight container in the refrigerator for up to two days; reheat before serving

Saved

Ingredients

30 minutes

4 servings

2 tbsp.oil
1 tsp.cumin seeds
1onion, sliced
1 tbsp.ginger-garlic paste
1/4 tsp.turmeric
To taste, salt
To taste, chilli powder
1 tsp.coriander powder
1tomat, pureed
3zucchinis, peeled, cubed
1/4 cupwater
1/4 tsp.garam masala
2 tbsp.cilantro, chopped

Saved

Steps

30 minutes

1

Heat oil and add the cumin seeds. Allow to crackle.
2

Add onion and fry till golden.
3

Add ginger-garlic paste and fry 1 minute.
4

Add turmeric, salt, chilli powder, coriander powder and tomato puree. Mix and cook till oil separates.
5

Add zucchini and mix well.
6

Add water, mix, cover and cook till tender.
7

Add garam masala and cilantro, mix and cook till liquid dries.
8

Serve with chappati, roti or paratha.