Gilki/ turai/Sponge gourd/ (Luffa gourd) and moongphali (peanut) ki sabji

• Servings: 4
• Soaking time: 6 hours(overnight).
• Preparation time: 5 minutes.
• Cooking time: 15 minutes.
• Total time: 20 minutes.

  In which way you like to cook sponge gourd? enjoy 😊 the way I prepared which is customised with peanuts 🥜 because that day I didn’t have Kala Chana(Bengal Gram) in my hand for adding protein in the recipe, so I added peanut as an experiment.

  I cooked this recipe first time and I was so happy after eating it, it is perfect for everyday meal and pair with ghee(clarified  butter )“Chapati” or “Dost Paratha”…it is so appealing too. To use peanut in Gilki is a totally new experience for me, it gives me pleasure. It is very rich in protein and very- very nutritious sabji. This improves RBC count too.

Ingredients:

• Gilki (turai): 500 gm
• Moongphali (peanut): 50 gm
• Onion: 1 no (medium)
• Whole Red chilli: 2 no.
• Panch phoran: 1 teaspoon (cumin, mustard seed, fennel seed, fenugreek seed, and carom seed.)
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: 1 teaspoon (as per taste)
• Ghee/oil: 1 tablespoon

Preparation:

1. Soak Moongphali (peanut) overnight.
2. Peel and cut the Gilki in thin slices.
3. Chop the onion in thin slices.

Method:

1. Take a fry pan. Heat oil and add Panch phoran and whole red chilli, sputter it for few seconds.
2. Add sliced onion; stir fry on medium flame for couple of minutes until it turns transparent (2-3 minutes).
3. Add moongphali (peanut), fry it 2-3minutes; add sliced Gilki, stir fry, cook it on medium flame with lid on until it is done and soft(about 4-5 minutes).
4. Open the cover and cook on high flame till liquid dries up.
5. Gilki/ turai/Sponge/ (Luffa gourd) and moongphali (peanut) ki sabji Is ready to serve.
6. Serve hot with chapatti or paratha.

 Gilki/ turai/Sponge gourd/ (Luffa gourd) and moongphali (peanut) ki sabji by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.