Turai ki subzi /Sponge gourd curry

Sponge gourd cooked with simple and fresh herb and spices

Turai/Gilki is a very healthy vegetable,it is easy to cook and very easy to digest.It is a summer speciality so is very cooling for the body.As it is a seasonal vegetable so very easily available and is very reasonably priced.It belong to the gourd family and  have a mild sweet taste .
You don't need much spices to add while cooking turai.I prefer to make it with fresh herbs to get the wonderful mild and sweet taste of turai.This is the traditional way of making turai in my family,we serve this subzi with freshly made ghee wali chapati's and daal-rice combo.For getting the mild and sweet flavour of turai use only ghee in the tempering and use fresh herbs only.

Prep time-10 min
Cooking time- 10 min
Cuisine-Indian
Type-side
Serve-3

INGREDIENTS-

• Turai /Gilki /Sponge gourd-750 gm
• Tomato,chopped-1
• Green chili, chopped-2
• Ginger,chopped- 1tsp
• Lemon juice- 1.5 tsp
• Fresh coriander,chopped-1 tbsp
• Turmeric -1/3 tsp
• Salt- to taste

TEMPERING-

• Ghee-2 tbsp
• Cumin/Jeera- 1tsp
• Curry patta-6
• Asafoetida /hing-1/4 tsp 

PROCEDURE-

1. Wash and peel turai with the help of a potato peeler.
2. Slice lengthwise and then make small cubes.
3. Heat ghee in  the pressure cooker and add cumin seeds.
4. When cumin start crackling add  asafoetida,green chilies and curry leaves.
5. Now add turmeric,chopped turai,tomato,ginger,salt and 2 tbsp of water.
6. Pressure cook on medium heat for 3-4 whistles,or cook in a pan till cooked completely.
7. Open the cooker and slightly mash the pieces with the laddle.
8. Cook on medium heat for 2-4 minutes ( depends on how much gravy you want to have, I want to serve it with roti so make it semi thick )
9. Now add lemon juice and chopped fresh coriander and mix.
10. Serve hot with a spoon of ghee on top.

Serving suggestions-serve hot with roti or parathaor daal-rice combo.