Torai

Print Recipe

Prep Time 15

Course Main Dishes

Cuisine Uttarakhand

Servings

Calories 1080 kcal

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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