Tori ki Sabzi

About Tori ki Sabzi

Ingredients

• Medium ridge gourds (tori / turia), chopped 4
• Oil 1 tbsp
• Cumin seeds ½ tsp
• Mustard seeds ½ tsp
• Green chillies, choppd 2
• Curry leaves 20 to 25
• Medium yellow capsicum, chopped ½
• Salt to taste
• Turmeric powder ½ tsp
• Dried mango powder (amchur) ½ tsp
• Coriander powder ½ tsp
• Asafoetida ½ tsp

How to Make Tori ki Sabzi (Stepwise Photos)

Method

1. Heat oil in a non-stick pan, add cumin seeds, mustard seeds, green chillies and curry leaves and saute till the seeds splutter.
2. Add ridge gourd and capsicum and toss. Add salt, turmeric powder, dried mango powder, coriander powder and asafoetida and mix well. Cook till ridge gourd is done.
3. Transfer into a serving bowl and serve hot.

Additional Tips and Tricks

About chef

Chef Shantanu Gupte

Chef Shantanu Gupte hosts the show Health Mange More on channel FOOD FOOD.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps