In English torai is called ridge gourd for the simple reason that it has ridges on it but you will also find another variety without them that is with smooth skin and a little dark in color.In Telugu it is called neti beerakai.This is a very simple preparation which also tastes good and different.While peeling only the ridges need to be removed and the rest can stay and for the one with out the ridges it can be cut directly.
Ingredients:
500g torai, 3 green chillis, 3 red chillis, 1 tsp channa dal (Bengal gram), 1 tsp urad dal (black gram), 1 tsp methi seeds ( fenugreek), 1 tsp jeera, 1 tsp mustard seeds, 25g seedless tamarind, 2 tbsp oil, 2 pinches hing (asafoetida), ½ cup chopped hara dhania (fresh coriander) and salt to taste.
Preparation:
- Wash, peel and cut torai into even pieces.
- Heat oil in a pan and put channa dal, urad dal, methi, jeera, mustard seeds, red chillis and hing and fry till golden brown.
- Once the mustard starts spluttering, put hara dhania, green chillis, torai, salt and tamarind.
- Mix all the ingredients well and place lid till it is done a little soft.
- It cooks very fast so it is needed to check in between.
- After it is done, cool it for a while, in winters it cools down faster and in summers may be one needs to place under the fan.
- So when it is cool, put it into the mixer and mix it well for about 1 -2 minutes.
- This can be stored in the refrigerator for about 3-4 days comfortably.
Serve with hot rice, roti or sandwich bread. While having with rice, a little of pure ghee is sure to enhance the taste.
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