42. TORI/TURAI (BLACK GOURD) MASALA (VER: SPICY )

Tori, Turai or Black Gourd as they look when raw

INGREDIENTS

1. Tori ½ kg (Washed, peeled and cut into small round pieces)
2. Onion chopped 2 tbs
3. Garlic chopped 1 tsp
4. Ginger chopped 1 tsp
5. Tomatoes chopped ½ cup
6. Cooking oil 1 tsp
7. Jeera (cumin seeds) ½  tsp
8. Salt ½  tsp (as per taste)
9. Red Chilli Powder ¼ tsp
10. Haldi (Turmeric powder) ¼ tsp
11. Heeng (Asafoetida) 1 pinch

 METHOD

1.         . Heat oil in a karhai,
2.         . Add onion, garlic & ginger and and fry till it becomes    translucent.
3.           Add jeera, heeng, red chilli powder, haldi and salt.
4.           Add tomato pieces and stir till tender.
5.           Add tori pieces and mix well. Reduce the heat and cover with a lid. Cook till it becomes tender and water evaporates.

USEFUL TIP

1. Tori shrinks quite a lot after cooking. So be discreet about the quantity of salt used.
2. You may break an Amritsari Vadi and add it also while frying onion, garlic etc. This will give it a different taste and flavour.

For a simple tummy friendly version, please see
Tori (Tummy friendly) 

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