Ragi Roti with Nenua ki Sabzi

Ingredients

• 500 g Ridge Gourd (Also known as Nenua or Turai. Peeled and chopped into 1-inch pieces.)
• 0.25 cup Chana Dal (Rinsed and soaked in water for at least 30-60 minutes, then drained.)
• 2 tbsp Vegetable Oil
• 1 tsp Cumin Seeds
• 0.25 tsp Asafoetida (Also known as Hing.)
• 1 medium Onion (Finely chopped.)
• 1 inch Ginger (Finely chopped or grated.)
• 4 cloves Garlic (Finely chopped.)
• 2 pcs Green Chili (Slit lengthwise. Adjust to your spice preference.)
• 2 medium Tomato (Finely chopped.)
• 0.5 tsp Turmeric Powder
• 0.5 tsp Red Chili Powder (Adjust to your spice preference.)
• 1 tsp Coriander Powder
• 1 tsp Salt (Adjust to taste.)
• 0.5 cup Water (Use as needed.)
• 0.5 tsp Garam Masala
• 2 tbsp Coriander Leaves (Freshly chopped, for garnish.)

Instructions

1. 1

   Preparation: Wash the ridge gourd well. Peel the sharp ridges, then chop into 1-inch pieces. Finely chop the onion, tomatoes, ginger, and garlic. Slit the green chilies. Ensure your chana dal has been soaked for at least 30-60 minutes and is drained.

2. 2

   Tempering and Sautéing Aromatics: Heat oil in a kadai or heavy-bottomed pan over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds. Add the asafoetida, followed immediately by the chopped onion. Sauté for 3-4 minutes until the onions become soft and translucent.

3. 3

   Building the Masala: Add the chopped ginger, garlic, and slit green chilies to the pan. Sauté for another minute until the raw aroma disappears. Now, add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and pulpy. Add the spice powders – turmeric, red chili, and coriander powder. Mix well and cook for 1 minute until fragrant and the oil starts to separate from the masala.

4. 4

   Cooking the Sabzi: Add the drained chana dal, chopped ridge gourd, and salt to the pan. Stir everything together for 2 minutes to coat the vegetables thoroughly with the masala. Pour in 1/2 cup of water, bring the mixture to a simmer, then reduce the heat to low. Cover the pan and let it cook for 15-20 minutes.

5. 5

   Finishing Touches: Stir the sabzi every 5-7 minutes to prevent it from sticking to the bottom. The dish is ready when both the ridge gourd and chana dal are tender but not mushy. If there's excess water, cook uncovered for a few more minutes to evaporate it. Turn off the heat, sprinkle with garam masala and fresh coriander leaves. Mix gently and let it rest for 5 minutes before serving.

6. 6