Methi Turai Ki Sabzi
A healthy, dry Indian stir-fry combining ridge gourd (turai) and fresh fenugreek leaves (methi), flavored with simple spices. Easy to cook, beginner-friendly and perfect with roti or rice.
Ingredients
Equipment
Method
- Heat oil in a heavy-bottom pan over medium heat. Once warm, add cumin seeds and broken dry red chillies. Let them crackle.
- Add the sliced onion and sauté until it becomes soft and slightly translucent.
- Add crushed garlic, green chillies, turmeric powder and coriander powder. Stir for about 1–2 minutes until aroma rises.
- Add the cubed ridge gourd (turai), increase heat to high and toss for 3–4 minutes. The ridge gourd will release water.
- Cover the pan, reduce heat to medium and cook for 3–4 minutes until ridge gourd becomes tender.
- Now uncover, add chopped methi leaves, garam masala powder, lemon juice and salt. Mix well.
- Cook uncovered on high heat for 3–4 minutes more so water released from methi and turai evaporates and sabzi becomes dry.
- Check salt and spices, adjust if needed. Turn off heat and transfer to serving bowl. Serve hot with roti or plain rice.
Notes
You can adjust green chillies and spices as per your taste. Using minimal oil keeps this sabzi light and healthy. Fresh methi gives vitamins and a subtle bitterness that blends well with the mild ridge gourd.