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SIMPLE AND EASY SPONGE GOURD RECIPE

SIMPLE AND EASY SPONGE GOURD RECIPE/GILKI KI SABJI/TURAI/TOORI/SIMPLE VEG RECIPES

A very simple recipe without any masalas.

Sponge 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.

BENEFICIAL AREAS OF SPONGE 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. Sponge 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 Sponge gourd / Turai /Gilki
  • 1  tomato finely chopped
  • 2 or as per taste Green Chilli chopped
  • 1/2  tsp Grated ginger
  • 1 tsp Lemon Juice
  • 2 tbsp finely chopped Coriander leaves
  • ¼  tsp Turmeric Powder
  • Salt to taste
  • ¼ tsp sugar
  • 1 tbsp Ghee
  • 1 tsp jeera
  • Few  Curry Leaves
  • Generous pinch of Asafoetida

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 + ginger and give a stir .

Add tomato + salt + turmeric + sugar and stir fry till tomato softens.

Add the turai + coriander leaves and mix well.

Stir fry for a min .

Add ¼ cup water and give a mix .

Pressure cook on medium heat for 3  whistles till it softens.

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

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

Transfer to aserving bowl , add the lemon juice and give a nice mix.

Ready to serve.

Serve hot with rice/roti.

Note

If you want you can add masalas as per taste,

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