Ingredients: 250 gms. Turai. Remove the sharp end of the skin and cut into cubes. Let there be some skin left.
2 tbsp. Oil
1/2 tsp Mustard seeds (Rai)
1/2 tsp cummin seeds (Jeera)
1/4 tsp. fenugreek or methi seeds
2 whole red chillies with stalk removed. Break them in 2-3 pcs.
1/2 tsp of Urad and chana dals
1 green chilly finely cut. Add more if you want it to be spicy.
Few curry leaves.
1 medium onion cut medium fine.
salt to taste.
1 cup milk.
pinch of hing.
Method: Take Oil in a pan, when oil is hot add rai>jeera>splutter> add urad and chana dal. Cook till dals are golden in colour.
Add hing, fenugreek seeds, curry leaves , whole red chiilies, green chilly, turmeric and cook for 1 minute. Add salt.
Add onions and cook till onions are light pinkish. Do not brown them.
Add Turai and milk and cook for about 15 minutes or till turai is cooked and soft.
Serve with hot phulkas or chapaties.
Turai may be substituted with Dudhi(bottle gourd). Remove all skin of dudhi and cook for more time than turai because dudhi takes longer to cook. Also cut dudhi in very small pieces