सहजन या मुरिंगा की सब्जी किसको किसको पसंद है ? #सहजन

Ingredients

• 500 g Ridge Gourd (Sahjan) (washed, halved lengthwise, seeds removed, cut into 2‑cm cubes)
• 2 Tbsp Vegetable Oil (neutral oil such as sunflower or canola)
• 1 tsp Mustard Seeds (whole seeds)
• 1 tsp Cumin Seeds (whole seeds)
• ½ tsp Fennel Seeds (whole seeds)
• ½ tsp Turmeric Powder (ground, bright yellow)
• 1 tsp Red Chili Powder (adjust to heat preference)
• 1 tsp Coriander Powder (ground coriander seeds)
• ½ tsp Garam Masala (store‑bought or homemade blend)
• to taste Salt
• ½ cup Water (room temperature)
• 2 Tbsp Fresh Coriander Leaves (chopped for garnish)

Instructions

1. Prepare the Ridge Gourd

   Wash the ridge gourd, cut it lengthwise, scoop out the seeds with a spoon, and dice into 2‑cm cubes. Keep the pieces uniform so they cook evenly.

   Time: PT10M

2. Heat Oil and Add Whole Spices

   Place the skillet on medium heat, add 2 Tbsp oil, then add mustard seeds, cumin seeds, and fennel seeds. Stir until the seeds start to pop, about 30 seconds.

   Time: PT2M

   Temperature: Medium heat

3. Add Ground Spice Blend

   Add turmeric, red chili powder, coriander powder, and garam masala to the hot oil. Stir quickly for 20‑30 seconds so the spices release their aroma without burning.

   Time: PT3M

   Temperature: Medium heat

4. Cook the Gourd

   Add the diced ridge gourd to the skillet, stir to coat with the spice‑oil mixture, then add ½ cup water and salt. Cover and simmer on low‑medium heat for 8‑10 minutes, stirring occasionally, until the gourd is tender and the gravy thickens.

   Time: PT10M

   Temperature: Low‑medium heat

5. Finish and Serve

   Turn off the heat, garnish with chopped fresh coriander leaves, and transfer to a serving plate. Serve hot with roti, chapati, or steamed rice.

   Time: PT2M

Nutrition Facts

Calories

120

Protein

2 g

Carbohydrates

10 g

Fat

7 g

Fiber

2 g