Ridge Gourd and Amaranth Shaag Bhaja

by Tarla Dalal

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This Bengali-style subzi features a unique combination of veggies, simply but tastily flavoured with everyday ingredients. Iron-rich chawli leaves come together with ridge gourd, which gives not just more nutrition but also a good texture and volume to the subzi. The duo is aptly flavoured with a tempering of cumin seeds, and a dash of common but effective taste-givers like onions, tomatoes, garlic paste and spice powders like garam masala. The resulting flavour and texture of the Ridge Gourd and Amaranth Shaag Bhaja is very pleasing to the palate, and this does turn out to be a very popular way to top up your iron reserves!

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Ridge Gourd and Amaranth Shaag Bhaja recipe - How to make Ridge Gourd and Amaranth Shaag Bhaja

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Preparation Time: 15 mins Cooking Time: 16 mins Total Time: 31 mins 4Makes 4 servings
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Ingredients

1 cup chopped ridge gourd (turai)
2 cups chopped chawli (cow pea) leaves
2 tsp oil
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
1/4 cup finely chopped tomatoes
1/4 tsp chilli powder
1/4 tsp turmeric powder (haldi)
1/4 tsp coriander (dhania) powder
1/4 tsp garam masala
1/4 tsp garlic (lehsun) paste
salt to taste

Method

Heat the oil in a deep non-stick pan and add cumin seeds.
When the seeds crackle, add the onions and tomatoes and sauté on a medium flame for 3 minutes.
Add the chilli powder, turmeric powder, coriander powder, garam masala, garlic paste, salt and 2 tbsp water, mix well and sauté on a medium flame for 2 minutes.
Add the ridge gourd, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Add ½ cup of water and mix well. Cover it with a lid and cook on a medium flame for 5 minutes, while stirring occasionally.
Add the chawli leaves, mix well and cook on a medium flame for 4 to 5 minutes, while stirring occasionally.
Serve hot.