Tori has very high water content and is very easy to digest, which makes it perfect for the summers. This is one of the most common tori curry made in North India.
| Preparation Time: | 20 minutes |
| Servings: | 2 |
| Difficulty: | Easy |
Ingredients
| Tori (ridge gourd) | 1 medium |
| Green chilies | 1/2 |
| Fresh coriander leaves | To garnish |
| Oil | 1 tsp |
| Jeera (cumin seeds) | 1/4 tsp |
| Haldi (turmeric powder) | 1/4 tsp |
| Red chilli powder (lal mirch) | 1/8 tsp |
| Dhaniya (coriander) powder | 1/2 tsp |
| Salt | 1/4 tsp |
| Garam Masala | 1/8 tsp |
| Fresh lime juice | 1/4 tsp |
Method
- Wash and peel the tori. Cut it into 1/2 cm thick pieces.
- Heat oil in a wok and add cumin seeds. Wait till the cumin seeds puff up.
- Add haldi powder, chili powder, dhaniya powder and stir till fragrant.
- Quickly add tori pieces, green chili, salt and 1/4 cup of water. Cover the wok. Reduce heat and let it cook for 10-15 minutes. Stir occasionally.
- Once the gourd pieces are soft, turn off the heat.
- Add garam masala and lime juice. Garnish with coriander leaves. Tori curry is ready.
- Serve hot with roti/parantha and any other vegetable.
Notes
- Tori leaves a lot of water while cooking, so don’t add too much water in the beginning.
- For variation, add chopped tomato pieces along with the gourd pieces.
- Make sure to add lime juice and coriander leaves in the end otherwise it tastes pretty bland.
Summary
Recipe Name
Tori Curry
Author Name
Ruchi Garg
Published On
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Average Rating
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