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
- 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.
- It is low in soaked fat, cholesterol and calories that help in fat loss.
- It includes great substance of cellulose and high in water content that will serve to relief from blockage and retrieving heaps.
- Sponge gourd contains insulin-like Peptides and Alkaloids within the vegetable that serves to lower the sugar levels both in the blood and urine.
- It has lots of Beta-carotene that is helpful for improving visual sensation.
- It acts well in filtering the blood. It supports up and feeds the liver health and assures the liver from liquor inebriation.
- Gourd juice must be used to fix jaundice and also to build-up your insusceptible structure against any disease.
- It is useful for skin health management because the blood cleansing qualities in it ensures one to avoid from pimples and pimple inflammation.
- 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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