Ridge Gourd Subzi | Ridge Gourd Stir Fry | Ghosale Bhaji

My hubby ensures that we eat one particular type of vegetable everyday. So on the normal weekdays, I have to compulsorily prepare one type of a subzi. In the weekend's itself myself hubby gets loads of vegetables at home. My fridge gets loaded and normally overflows with different types of veges. We have made it a point to cook at least one type of subzi per day. We ensure that our little budding girl eats all types of veges so that she gets complete nutrition. 

Ridge gourd is known as "ghosale" in Konkani and in Northern India it is known as "Turai". It is high in vitamin C, riboflavin, zinc, thiamine, iron, magnesium and manganese which are all essential elements. It aids weight loss. The subzi that I mentioned below contains grated coconut. But it is optional and you can cook this without grated coconut too.

1 ridge gourd
1 medium sized onion
1/4 cup grated coconut (optional)
1 tsp mustard seeds
1 green chilly
A pinch of sugar
A pinch of asafoetida
1/2 tsp turmeric powder
1/4 cup water
2 tablespoon oil
Salt to taste

Wash the ridge gourd and cut the edges. Now using a peeler, peel the hard skin off the ridge gourd.
Cut into halves and then chop it into small cubes approximately 1/2 inch cubes.

In a kadai or frying pan, add oil. Then add mustard seeds and let the mustard seeds flutter. Then add the pinch of asafoetida and green chilly.
Now add the chopped ridge gourd. Add the grated coconut, turmeric powder and a pinch of sugar. Stir everything and add 1/4 cup water and close the lid of the kadai. Add very less water as the water content in ridge gourd is very high.
Adjust salt and cook till the ridge gourd gets cooked and till the water evaporates or gets absorbed. This will take approximately 20 Min's.

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