It is my pleasure to introduce to you to Devjani. She is a wife, mother, teacher, social worker, a gardening and cooking enthusiast, a globe trotter, a bundle of boundless energy and extremely creative person. Over the years that I have known her, she has shared with me easy recipes, ideas to keep my kids creatively occupied, and a host of other tips and tricks around the home and beyond.
Today, she shares a recipe with you!
Sometime back I decided to cook only vegetables that are in season and those that are locally grown . That meant avoiding off-season vegetables because they are loaded with preservatives and chemicals to last the journey to the market.
So with the heat of Delhi summer I was face to face with lauki/bottle gourd , tinda/indian round gourd, tori/ridge gourd, parval/wax gourd, and bhindi.
This recipe tries to give a different character to ‘plain jane’ tori .
- Tori 1/2 kg
- Small katori arhar dal/pigeon peas (split, without the husk) soaked for an hour
- 2 Tomatoes chopped fine
- 2 small onions thinly sliced
- 1 inch piece of ginger grated
- 2 green chillies chopped
- Salt to taste
- 1/2 tsp Haldi/turmeric,
- a wee bit of sugar,
- 1 level tsp jeera powder (dry roasted)
- Cooking oil
- Do not peel the tori but scrape the surface as the skin gives a body to the dish.
- Cut into 1 inch pieces.
- Heat oil
- Fry the sliced onion till light brown … Do not over fry.
- Put in the tomatoes first.
- When half cooked stir in rest of the ingredients except jeera powder.
- Cover and cook till done. There is no need to add any water, since the vegetable will release its own water through the cooking process.
- Season with jeera powder.
- Serve with roti/Indian flat bread and raita as a side dish.