Tori has very high water content and is very easy to digest, which makes it perfect for the summers. Tori Curry With Onion is one of the most common curry made in North India during summers because they grow in abundance at that time. Tori is also known as Ridge Gourd.
|Preparation Time:||20 minutes|
|Tori (ridge gourd)||500 gm|
|Onions, chopped||1 cup|
|Jeera (cumin seeds)||3/4 tsp|
|Haldi (turmeric powder)||1/2 tsp|
|Dhaniya (coriander) powder||1.5 tsp|
|Red chilli powder||1/4 tsp|
|Garam masala||1/2 tsp|
|Vegetable Oil||2 tsp|
|Green chillies||1 – 2|
|Fresh lime juice||1 tbsp|
|Fresh coriander leaves||To garnish|
- Wash and peel the toris. Cut them into 1/2 cm thick pieces. Chop onion finely.
- Heat oil in a wok and add cumin seeds. Wait till the cumin seeds puff up.
- Add chopped onions and fry till limp. Don’t brown them.
- Add turmeric powder, chili powder, coriander 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 tori pieces are soft, turn off the heat.
- Add garam masala and lime juice. Garnish with coriander leaves. Tori curry with onion is ready.
- Serve it hot with roti/parantha and any other vegetable.
- 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 tori pieces.
- Make sure to add lime juice and coriander leaves in the end otherwise it tastes pretty bland.