Turi Bhaji

1. 1
   prep · ~15 min

   Prepare the ridge gourd and aromatics.

   1.Peel the hard ridges from the ridge gourd, leaving the tender green flesh intact.

   2.Chop the ridge gourd into small even pieces so it cooks quickly.

   3.Finely chop the onion, slit or chop the green chilies, and crush the garlic.
2. 2
   temper · ~1 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds and cook for a few seconds until fragrant.

   TIPKeep the heat medium so the seeds crackle without burning.
3. 3
   saute · ~5 min

   Cook the onion, chili, and garlic.

   1.Add onion and cook until soft and lightly golden.

   2.Add green chili and crushed garlic.

   3.Sauté until the garlic smells fragrant and the raw smell is gone.
4. 4
   saute · ~2 min

   Add the ridge gourd and spices.

   Add the chopped ridge gourd, turmeric powder, and salt. Mix well so the vegetable is coated with the tempering and aromatics.

5. 5
   simmer · ~15 min

   Cook until the bhaji turns soft.

   Cover and cook on low heat, stirring once or twice, until the ridge gourd releases its water and becomes tender. Cook uncovered for the last few minutes if you want the bhaji more semi-dry.

   TIPDo not add extra water unless the pan looks very dry; ridge gourd cooks in its own moisture.
6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve hot.

   Serve Turi Bhaji warm as a side with roti or dal-rice.

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