Methi Turai Ki Sabzi: Fenugreek Leaves and Ridge Gourd Stir Fry
Enjoy this healthy and flavorful Methi Turai Ki Sabzi as a wholesome part of your meal, and relish the benefits of this nutritious Indian stir-fry!

1 bowl
For 4 people
Difficulty
Easy
Taste
Spicy
Health Benefits
Boosts Digestion: The fiber content aids in smooth digestion and helps prevent constipation.
Supports Immune Health: Fenugreek leaves and ridge gourd are rich in vitamins and antioxidants that bolster the immune system.
Promotes Skin Health: Vitamins and minerals in this dish contribute to healthy, glowing skin.
Anti-Inflammatory Properties: Both fenugreek leaves and ridge gourd have anti-inflammatory effects, which may help reduce inflammation.
Regulates Blood Sugar: Fenugreek is known for its potential to help regulate blood sugar levels.
95 kcal
in 107g
Protein:
3g
Fats:
5g
Carbs:
12g
Cholesterol:
0mg
Sodium, Na:
220mg
Potassium, K:
400mg
Methi Turai Ki Sabzi is a delightful and healthy Indian stir-fry combining the unique flavors of fenugreek leaves (methi) and ridge gourd (turai). This dish is not only tasty but also packed with nutrients that promote overall well-being. With its rich blend of spices and fresh ingredients, it's a great addition to your meal plan, especially if you're looking to boost your digestion and add more greens to your diet.
Ingredients
4
1 cup Fenugreek leaves
1 cup Ridge gourd
1 tablespoon Vegetable oil
1 tablespoon Mustard seeds
1 tablespoon Cumin seeds
1 teaspoon Turmeric powder
1 teaspoon Coriander powder
half teaspoon Red chili powder
half teaspoon Garam masala
Salt as per taste
Tips
For extra flavor, you can add a pinch of asafoetida (hing) while cooking the spices.
Adjust the amount of red chili powder according to your heat preference.
Ensure the ridge gourd is cooked thoroughly to enhance its flavor and texture.
Directions
Wash and finely chop the fenugreek leaves. Peel and dice the ridge gourd.
In a pan, heat the vegetable oil over medium heat.
Once the oil is hot, add the mustard seeds and cumin seeds. Let them sizzle for a few seconds.
Add the diced ridge gourd to the pan. Stir and cook for 5-7 minutes until it starts to soften.
Mix in the chopped fenugreek leaves. Stir well.
Add turmeric powder, coriander powder, red chili powder, and salt. Stir and cook for another 10-12 minutes until the ridge gourd is tender and the fenugreek leaves are well cooked.
Sprinkle garam masala and mix thoroughly. Garnish with fresh cilantro before serving.
Notes
Individuals with a history of kidney stones should consult a healthcare provider before consuming fenugreek regularly.
Those with gastrointestinal issues or allergies to any of the spices used should avoid or modify this recipe.
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