Serves 4

Ingredients:

• 3 ridge gourds (“turya”)
• 2 tbsp grapeseed oil
• 1 “pinch” of asafoetida (“hing”)
• 1 tsp cumin seeds (“jeera”) optional
• ¼ tsp turmeric (“haldar”)
• 1 tsp coriander cumin powder (“dhana jeera”)
• ½ tsp red chili powder (“lal marchu”)
• Sea salt to taste
• Chopped cilantro leaves for garnish

Instructions:

• Peel the skin off the ridge gourds with a peeler, and slice them into cubes.
• Heat the oil on a pan, and add the asafoetida. Option to add cumin seeds and cook for a minute until they splutter.
• Add the ridge gourd - it releases water over time to create a light sauce; if not, you can add water to it. Add the additional spices and cook for 10 minutes.
• Garnish with cilantro leaves.

Variations: