Turi Bhaji with Juar Jo Dodo

Instructions

1. 1

   Prepare the Ridge Gourd: Wash the ridge gourd thoroughly. Use a peeler to lightly scrape off the sharp, hard ridges. There is no need to peel the entire skin. Chop the gourd into small, 1/2-inch bite-sized pieces and set aside.

2. 2

   Temper the Spices: Heat oil in a kadai or a wide pan over medium heat. Once the oil is hot, add the mustard seeds and cumin seeds. Allow them to splutter for about 30 seconds, then add the asafoetida.

3. 3

   Sauté Aromatics: Add the finely chopped onion, slit green chilies, and ginger-garlic paste to the pan. Sauté for 3-4 minutes, stirring occasionally, until the onions become soft and translucent.

4. 4

   Cook the Masala Base: Add the chopped tomatoes and cook for 4-5 minutes until they turn soft and mushy. Now, add the turmeric powder, red chili powder, coriander powder, and salt. Mix well and cook the masala for another 1-2 minutes until the oil begins to separate from the mixture.

5. 5

   Cook the Ridge Gourd: Add the chopped ridge gourd to the pan. Stir gently to coat all the pieces evenly with the masala. Cover the pan with a lid and reduce the heat to low. Cook for 10-12 minutes. The gourd will release its own water, so do not add any extra. Stir once or twice in between to prevent sticking.

6. 6

   Garnish and Serve: After 10-12 minutes, check if the ridge gourd is tender and cooked through. If it is, turn off the heat. Garnish with freshly chopped coriander leaves. Serve the Turi Bhaji hot with roti, chapati, or as a side dish with dal and rice.