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SIMPLE AND EASY NO ONION AND TOMATO VEG RIDGE GOURD GRAVY RECIPE /TURAI KI SABJI

SIMPLE AND EASY NO ONION AND TOMATO VEG RIDGE GOURD GRAVY RECIPE / GILKI KI SABJI / TURAI /TOORI / SIMPLE VEG RECIPES

A very simple veg recipe without onion , tomato , ginger and garlic .

Gourd contains various antioxidants, minerals, vitamins, nutrients and lipids. It is an excellent source of Vitamin A and carbohydrates. It is also a great source of Vitamin B5, Vitamin B6, Vitamin C, Manganese, Potassium, Iron, Magnesium, Copper and Total Dietary Fiber.

BENEFITS GOURD

  1. It is significantly full of dietary fiber and superior with all the vital components that contain Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamine and traces of alternate minerals.
  2. It is low in soaked fat, cholesterol and calories that help in fat loss.
  3. It includes great substance of cellulose and high in water content that will serve to relief from blockage and retrieving heaps.
  4. Sponge gourd contains insulin-like Peptides and Alkaloids within the vegetable that serves to lower the sugar levels both in the blood and urine.
  5. It has lots of Beta-carotene that is helpful for improving visual sensation.
  6. It acts well in filtering the blood. It supports up and feeds the liver health and assures the liver from liquor inebriation.
  7. Gourd juice must be used to fix jaundice and also to build-up your insusceptible structure against any disease.
  8. It is useful for skin health management because the blood cleansing qualities in it ensures one to avoid from pimples and pimple inflammation.
  9. It acts to supervise acidity and ulcers. It is popular as a cooling specialist and supports in looking after consuming knowledge with the urine.

INGREDIENTS

  • 500 grms ridge gourd / Turai
  • 2 or  as per taste Green Chilli chopped
  • ¼  tsp turmeric
  • ½ tsp or as per taste chilli pwdr
  • 1 tsp coriander pwdr
  • ¼ tsp jeera pwdr
  • ¼ tsp sugar
  • 1 tbsp Ghee
  • 1 tsp jeera
  • Few  Curry Leaves
  • Generous pinch of Asafoetida
  • 2 tbsp finely chopped Coriander leaves
  • Salt to taste

PREPARATION

Wash and peel turai .Chop into small cubes

METHOD

Heat ghee in the pressure cooker .

Add jeera and let it crackle .

Add asafoetida + green chilies + curry leaves  and give a stir .

Lower the flame and add chilli pwdr + coriander pwdr + jeera pwdr +  turmeric + sugar and stir fry for few seconds. Masalas should not burn .

Immediately add the turai and mix well.

Stir fry for a min .

Pressure cook on medium heat for 2 or 3 whistles till it softens. [ no need to add water ]

Once the pressure releases, open and mash the veg with a ladle so that all blend well.

If it is very watery , cook it in open for few mins till water reduces.

Transfer to a serving bowl and garnish with coriander leaves .

Ready to serve.

Serve hot with rice/roti.

NOTE

Add masalas as per taste,

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