A medley of tender cauliflower florets and crisp ridge gourd, simmered in a fragrant blend of spices, offering a delightful burst of flavors with every bite.
Ingredients:
- 1 small cauliflower, cut into florets
- 2 ridge gourds (turai), peeled and chopped into cubes
- 2 tomatoes, chopped
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1-inch piece of ginger, grated
- 2 green chilies, slit lengthwise
- 1 teaspoon cumin seeds
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- Salt to taste
- 2 tablespoons oil
- Fresh cilantro leaves for garnish
Instructions:
- Heat oil in a pan over medium heat. Add cumin seeds and let them splutter.
- Add chopped onion, minced garlic, grated ginger, and slit green chilies. Sauté until onions turn golden brown.
- Add chopped tomatoes to the pan and cook until they turn mushy and oil starts to separate.
- Now, add turmeric powder, red chili powder, and coriander powder. Mix well and cook for another minute to let the spices release their flavors.
- Add cauliflower florets and chopped ridge gourd to the pan. Mix everything together until the vegetables are coated with the spice mixture.
- Season with salt according to your taste and pour in about a cup of water. Cover the pan and let the vegetables cook on medium-low heat until they are tender, stirring occasionally. This should take around 15-20 minutes.
- Once the vegetables are cooked through and the curry reaches your desired consistency, turn off the heat.
- Garnish the cauliflower and ridge gourd curry with fresh cilantro leaves.
- Serve hot with steamed rice or chapatis. Enjoy your delicious homemade curry!
This recipe yields a comforting and flavorful curry that pairs perfectly with rice or bread. It’s simple to make yet packed with nutritious vegetables, making it an ideal dish for a wholesome meal.