Gilki Turai/Sponge gourd (Luffa) ki sabzi

• Servings: 4-5
• Soaking time: 6-8 hours or overnight.
• Preparation time: 5-8 minutes.
• Cooking time: 15-16 minutes.
• Total time: 32 minutes. 

This watery summer special veggie gives cooling effect to body and mind, low in calorie, packed with vitamins, minerals and fibre. It is easy and quick to cook; easy to digest too.

 According  to 2017 survey it works as blood purifier, improves liver health and also contains insulin. Dieticians recommend that one should  must include  this veggie in the weekly plan.

The preparation of this recipe is completely my family traditional way of cooking in which I used ghee  for cooking and served  with ghee smeared Chapatis (ghee wali chapati).

Ingredients:

• Gilki turai: 500 gm
• Onion: 1 no (medium)
• Kala chana/Bengal gram: 50 gm
• Whole Red chilly: 2 no.
• Cumin seed: half teaspoon
• Chilly powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Turmeric powder: half teaspoon
• Salt: half teaspoon (as per taste)
• Ghee/oil: 1 tablespoon

Preparation:

1. Soak Kala chana overnight.
2. Peel and cut the Gilki in thin slices.
3. Chop the onion in thin slices.

Procedure:

1. Take a fry pan. Heat oil and add cumin seed, whole red chilly and sputter it for few seconds.
2. Add sliced onion and fry  on high flame or till it turns transparent (2 minutes).
3. Add Kala chana, continue  to fry for couple of minutes; add sliced Gilki continue to cooking for  couple of minutes.
4. Cook on medium flame  with lid on for 6-7 minutes or till it is done and soft.
5. Open the cover and cook on high flame till liquid dries up.
6. Gilki Ki sabzi is ready to  be served.

   

   

   

   

   

   

   

   

   

   

   

   Serve hot with chapati or paratha.

Gilki Turai/Sponge gourd (Luffa) ki sabzi by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.