### TranslatedIngredients: 300 grams Ridge Gourd (Turai/ Peerkangai) - peeled and diced,2 Badi hari mirch (Large Green Chilli) - diced,1 teaspoon Ajwain (Carom seeds),1 Onion - finely chopped,2 cloves Garlic - finely chopped,1 inch Ginger - grated,1 Tomato - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1 teaspoon Coriander Powder (Dhania),1 teaspoon Amchur (Dry Mango Powder),1 tablespoon Jaggery,Salt - to taste,1 teaspoon Sunflower Oil,Coriander (Dhania) Leaves - finely chopped ### PrepTimeInMins: 10 ### CookTimeInMins: 20 ### TotalTimeInMins: 30 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Turai Pyaz Hari Mirch Ki Sabzi, first prep all the ingredients and keep ready. Remove the seeds from the badi hari mirch and keep aside.Heat a teaspoon of oil in a pressure cooker, add the ajwain seeds and allow it to crackle. Add the onions, ginger, garlic and saute until the onions become tender.Once the onions are tender, add the tomatoes and the rest of the masalas and saute for a few seconds. Finally add the chopped Turai (ridge gourd), badi hari mirch and salt to taste.Add 1/4 cup of water, cover the pressure cooker and cook until you hear three whistles and turn off the heat.Once done, release the pressure immediately by running the cooker under cold water to release the pressure.Check the taste of Turai Pyaz Hari Mirch Ki Sabzi and adjust salt and spices accordingly. Once done, stir in the coriander leaves, transfer to a serving bowl and serve.Serve the Turai Pyaz Hari Mirch Ki Sabzi Recipe along with Methi Thepla, Mooli Raita for a wholesome weeknight dinner.