### TranslatedIngredients: 300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and cut into dices,1 tablespoon Gram flour (besan),1/2 teaspoon Sugar,1/2 teaspoon Turmeric powder (Haldi),2 Green Chillies - slit,1/2 cup Curd (Dahi / Yogurt) - whisked,2 Tomatoes - grated into a puree,1 Bay leaf (tej patta),1 teaspoon Kalonji (Onion Nigella Seeds),1/2 teaspoon Sunflower Oil,Salt - to taste,1 teaspoon Ghee,1/2 teaspoon Cumin seeds (Jeera),1 Dry Red Chilli - broken,1 inch Cinnamon Stick (Dalchini) - broken ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Dahi Turai Ki Sabzi, first prep all the ingredients and keep them ready.Whisk the dahi (yogurt), salt and the besan in a small mixing bowl until you get a smooth mixture. Add 1 cup of water and whisk well again.Heat oil in heavy bottom pan over medium heat. Add the kalonji seeds and allow it to crackle. Add the grated tomatoes, green chillies, bay leaf and turmeric powder. Saute for a few minutes until the tomatoes start bubbling.Stir in the cut turai (ridge gourd), the whisked yogurt, sugar and stir well. Keep stirring until the mixture until you see the curry bubbling. This is to ensure that the yogurt curry does not form lumps.Once you see the mixture bubbling, turn the heat to low and simmer for another 3 to 4 minutes so the flavors get infused and the turai is cooked through well.Once done, check the salt and adjust to suit your taste.Turn off the heat and transfer to a serving bowl. Heat the ghee in a tadka pan; crackle the cumin, cinnamon and red chillies. Pour the seasoning into the Dahi Turai Ki Sabzi and serve warm.Serve the Dahi Turai Ki Sabzi, along with Phulkas, Potato Roast and Carrot Salad for a wholesome dinner.
