Methi Turai Ki Sabzi (Fenugreek Leaves and Ridge Gourd Stir Fry)
Description:
Methi Turai Ki Sabzi is a delightful Indian dry vegetable dish that combines the robust flavors of fenugreek leaves (methi) and ridge gourd (turai). These two nutritious vegetables are stir-fried together with a blend of spices, creating a comforting, flavorful dish that’s perfect for a quick, healthy meal. This dish is not only rich in vitamins and minerals but also offers the distinctive taste of fenugreek, making it a beloved choice for both lunch and dinner. Paired with hot rotis or a fresh salad, Methi Turai Ki Sabzi becomes a wholesome addition to any meal. Enjoy this simple yet satisfying dish, packed with the goodness of green vegetables.
Cuisine: Indian
Course: Dinner
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 500 grams, cut into 1-inch cubes |
| Methi Leaves (Fenugreek Leaves) | 2 cups, roughly chopped |
| Onion | 1, finely sliced |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Dry Red Chillies | 2, broken into halves |
| Garlic | 4 cloves, coarsely crushed |
| Green Chillies | 2, coarsely crushed |
| Coriander Powder (Dhania) | 1 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Lemon | 1/2, juiced |
| Garam Masala Powder | 1/2 teaspoon |
| Oil | 2 tablespoons |
Preparation Time:
10 minutes
Cooking Time:
20 minutes
Instructions:
-
Heat the Oil:
Start by heating the oil in a heavy-bottomed pan or kadhai over medium heat. Once hot, add the cumin seeds and broken dry red chillies to the oil. Allow them to crackle for a few seconds, releasing their aroma. -
Saute the Onions:
Add the finely sliced onions to the pan. Sauté them until they turn pink, soft, and almost translucent, which should take about 3-4 minutes. -
Add Garlic and Spices:
To the onions, add the coarsely crushed garlic, green chillies, turmeric powder, and coriander powder. Stir everything together and cook for another 1-2 minutes, allowing the spices to release their flavors. -
Cook the Ridge Gourd:
Next, add the cubed ridge gourd (turai) to the pan. Toss the vegetables over high heat for 3-4 minutes. The ridge gourd will release some water. Once this happens, cover the pan and lower the heat to medium. Let it cook for an additional 3-4 minutes until the ridge gourd is tender and cooked through. -
Add the Methi Leaves:
Uncover the pan, and add the chopped fenugreek leaves (methi) to the vegetables. Stir well to combine. Sprinkle in the garam masala powder and squeeze the juice of half a lemon over the mixture. Add salt to taste, and give everything a final good mix. -
Cook to Dry:
Continue cooking the sabzi over high heat for another 3-4 minutes, ensuring that the water released by both the methi and ridge gourd evaporates. This will result in a dry, flavorful sabzi. -
Final Touches:
Once the sabzi is dry and the vegetables are well-cooked, taste and adjust the salt and spices as needed. Turn off the heat and transfer the Methi Turai Ki Sabzi to a serving bowl. -
Serve:
Serve this hearty and nutritious Methi Turai Ki Sabzi warm, alongside a fresh hot salad or with your choice of bread like chapati or roti.
This Methi Turai Ki Sabzi makes for a perfect addition to a light lunch or a wholesome weeknight dinner. With its balanced blend of spices and the health benefits of both fenugreek leaves and ridge gourd, it is a dish that will leave you feeling satisfied and nourished.
