Healthy, unusual and very tasty. Most people I spoke with have never heard of this combination, but nevertheless, it exists and is an essential part of a Shravani Somwar meal.
It’s also perfect for a quick weekday meal and I make it whenever I can find ridge gourd. (Turiya or Turai, in Hindi)
Serves : 2-3 as a side dish
Ingredients:
2 ridge gourds
1 medium onion, chopped fine
1 teaspoons of cumin seeds
1 teaspoon of turmeric
1 teaspoon of red chilli powder
1.5 teaspoons of sambhar masala
Salt to taste
1 teaspoon, grated coconut (optional)
1-2 tablespoon of oil
Shirale-vataane bhaaji
Method:
1. Heat the oil in a sauté pan. Add cumin seeds and wait till they crackle.
2. Add in the onion and sauté till it turns pink. Add in the peas and chopped ride gourd. Add in the spices and salt.
3. Cook till done. (I usually steam cook my veggies by placing on the saute pan, a plate or a flat lid with water in it. Check in about 10 minutes and turn off the heat when the ridge gourd is cooked.)
4. Sprinkle with grated coconut and mix well. Serve hot.
Notes:
Sambhar masala is unique to the Pathare Prabhu community. You could use cumin-coriander powder as a substitute but it does alter the taste.
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