Torai
Equipment
- Heavy-based Pan
Ingredients
- 100 g Ghee or Vegetable oil (scant 1/2 cup)
- 1/2 teaspoon Cumin seeds
- 1/4 teaspoon Fenugreek seeds
- Asafoetida pinch of
- 2 Cloves
- 1 kg Snake gourd peeled and cut into 1-cm / 1/2-inch thick rounds
- 1/2 teaspoon Chilli powder
- 1 teaspoon Coriander ground
- 1 teaspoon Turmeric ground
- 1/2 teaspoon Ginger ground
- 1 Ginger 2.5-cm / 1-inch piece, peeled and, crushed
- Salt
- Coriander (Cilantro) leaves chopped, to garnish
Instructions
- Heat the ghee or oil in a large, heavy-based pan over medium heat, add the cumin, fenugreek seeds, asafoetida, and cloves and, stir-fry for a few seconds.
- Add the snake gourd, cover and, simmer for 15-20 minutes. You don't need to add any water as the snake gourd releases its own water during cooking. Stir the snake gourd once or twice, then season with salt and add the rest of the spices.
- Cook for about 5 minutes, or until the oil separates out and rises to the surface, and all the water has evaporated. Garnish with chopped coriander.
Nutrition
Sodium: 278mgCalcium: 282mgVitamin C: 1mgVitamin A: 317IUSugar: 1gFiber: 1gPotassium: 473mgCholesterol: 256mgCalories: 1080kcalSaturated Fat: 62gFat: 103gProtein: 6gCarbohydrates: 38gIron: 17mg
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