Wash nicely and peel turai. Cut into thin roundles. You can also cut the vegetable vertically in half and then cut in thin slices.
500 gm Turai/Ridge Gourd
In bowl mix yogurt with besan and spices. Mix it nicely to a smooth mix. Add water and mix.
2 tbsp Besan/Chickpea Flour/Gramflour, ½ cup Yogurt (curd), 1 tsp Coriander Powder, ¼ tsp Turmeric Powder, ½ tsp Red Chilli Powder
Coarsely cursh ginger and green chilli.
Ginger (small piece), 1 Green Chillies (optional)
Heat oil in kadhai/thick bottom pan.
2 tbsp Mustard oil/any prefered oil
Add cumin seeds and asafeotida(skip or add gluten- free for those with gluten allergies).
½ tsp Cumin Seeds, a pinch Asafeotida
When seeds crackle, add ajwain and then ginger and green chillies.
¼ tsp Ajwain/Caraway Seeds
Cook for a couple of minutes on low flame, when yogurt mixture starts getting thick, add cut vegetable.
Add garam masala and salt. Cover and cook till turai starts to soften and the gravy thickens.
Salt as per taste, ½ tsp Garam Masala
You can add jeera tadka or serve it just like that granished with fresh coriander