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A comforting, home-style Sindhi curry made with tender ridge gourd and soft potatoes. This simple, everyday dish is lightly spiced and gets its moisture from the vegetables themselves, making for a wholesome and flavorful meal with rotis.
For 4 servings
Prepare the vegetables: Wash, peel, and chop the ridge gourd into 1-inch thick rounds. Peel and cube the potatoes into 1-inch pieces. Finely chop the onion and tomatoes. Slit the green chilies lengthwise.
Heat oil in a heavy-bottomed pan or kadai over medium heat. Once hot, add the cumin seeds and let them splutter for about 30 seconds until fragrant.
Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
Add the slit green chilies and chopped tomatoes. Cook for 4-5 minutes, stirring occasionally, until the tomatoes turn soft and pulpy.
Stir in the spice powders: turmeric, red chili, and coriander powder, along with the salt. Mix well and cook the masala for 1-2 minutes until the oil begins to separate from the mixture.
Add the cubed potatoes and chopped ridge gourd to the pan. Toss everything together gently to ensure the vegetables are well-coated with the masala.
Reduce the heat to low, cover the pan with a tight-fitting lid, and let the vegetables cook in their own steam for 15-20 minutes. Do not add any water. The ridge gourd will release sufficient moisture. Stir once or twice in between to prevent sticking.
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A comforting, home-style Sindhi curry made with tender ridge gourd and soft potatoes. This simple, everyday dish is lightly spiced and gets its moisture from the vegetables themselves, making for a wholesome and flavorful meal with rotis.
This indian recipe takes 40 minutes to prepare and yields 4 servings. At 190.79 calories per serving with 4.07g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
After 15 minutes, check if the potatoes are tender by piercing one with a knife. If they are cooked, remove the lid. If there's excess liquid, increase the heat to medium and cook for another 2-3 minutes until the desired semi-dry consistency is reached.
Garnish with freshly chopped coriander leaves. Serve the Turi Patata ji Bhaji hot with phulkas, rotis, or as a side with dal and rice.
For a protein boost, add 2-3 tablespoons of soaked chana dal (split chickpeas) along with the potatoes. You may need to add a splash of water and cook a bit longer.
Add 1 teaspoon of minced garlic along with the onions for an extra layer of flavor.
Increase the number of green chilies or add a pinch of garam masala at the end for a more robust and spicy flavor.
Ridge gourd is an excellent source of dietary fiber, which aids in digestion, promotes regular bowel movements, and helps maintain a healthy gut.
With its high water content, ridge gourd helps in keeping the body hydrated, which is essential for various bodily functions and maintaining healthy skin.
This dish is naturally low in calories and fat, making it an ideal choice for those managing their weight or following a calorie-conscious diet.
The combination of vegetables and spices provides essential vitamins and minerals, including Vitamin C, potassium, and iron, contributing to overall well-being.
One serving of Turi Patata ji Bhaji contains approximately 160-190 calories, making it a light and healthy main dish. The exact count can vary based on the amount of oil used and the size of the vegetables.
Yes, it is a very healthy dish. It's rich in dietary fiber from ridge gourd, provides complex carbohydrates from potatoes, and is cooked with minimal oil. It's a wholesome, plant-based meal that's great for everyday consumption.
Ridge gourd has a very high water content. If your bhaji is too liquidy, simply remove the lid after the vegetables are cooked, increase the heat to medium-high, and let the excess water evaporate. Stir occasionally until you reach the desired consistency.
Absolutely. To make it in a pressure cooker, follow the steps up to adding the vegetables. Then, close the lid and cook for 1 whistle on medium heat. Let the pressure release naturally. This method is much faster.
This bhaji pairs perfectly with fresh, hot phulkas or rotis. It also goes well as a side dish with a simple dal, like Sindhi Tidali Dal, and steamed rice for a complete meal.