Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)
Methi Turai Ki Sabzi is a dry vegetable preparation of fenugreek leaves and ridge gourd stir fried together with some spices. This healthy combination makes a delicious quick comforting addition to a homely lunch or dinner. Enjoy the combined goodness of both these vegetables packed into one delicious dish. Serve Methi Turai Ki Sabzi along with hot salad.
Did you know: Ridge gourd has several nutritional benefits, is loaded with fibers, vitamins, and minerals and is low in saturated fat and cholesterol. All this makes it excellent to be included in the diet for those looking for weight loss. In this recipe it is combined with fenugreek leaves or methi, which is a rich source of vitamin C and K. It is also helpful to people with diabetes because of the fiber and other chemicals that are known to slow digestion and the body’s absorption of carbohydrates and sugar.
If you like this recipe, you can also try other Dry Vegetable recipes such as
- 500 grams Ridge Gourd (Turai/ Peerkangai) , cut into 1 inch cubes
- 2 cups Methi Leaves (Fenugreek Leaves) , roughly chopped
- 1 Onion , finely sliced
- 1 teaspoon Cumin seeds (Jeera)
- 2 Dry Red Chillies , broken into halves
- 4 cloves Garlic , coarsely crushed
- 2 Green Chillies , coarsely crushed
- 1 teaspoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi)
- 1/2 Lemon , juiced
- 1/2 teaspoon Garam masala powder
- 2 tablespoons Sunflower Oil
How to make Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)
To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai. Add the cumin seeds and broken red chilies to it and allow them to crackle.
Next, add the finely sliced onions and saute them until pink, soft, almost translucent.
Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two.
To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes. The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through.
When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again.
Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up.
At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi. Check the salt and spices in the end and adjust to suit your taste. Turn off the heat, transfer to a serving bowl and serve warm.
Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner.