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Cook Time 24 minutes
Ingredients Method

Ingredients
  

  • 350 grams kankora/teasel gourd
  • 1/4 cup sliced garlic pods
  • 3 tablespoons methi dana/fenugreek seeds
  • 2 tablespoons oil
  • 1/4 teaspoon hing/asafoetida
  • 1/2 teaspoon rai/mustard seeds
  • 1/2 teaspoon haldi powder/turmeric powder
  • 1.5 teaspoons mirchi powder/red chilli powder
  • 2 teaspoons dhana-jeera powder/coriander-cumin seeds powder
  • salt taste
  • finely chopped coriander to garnish

Method
 

  1. The night before you plan to cook this vegetable, wash and soak the methi/fenugreek seeds for 8-10 hours.
  2. Select tender teasel gourds.
  3. Wash and soak them in salted water for 15-20 minutes. This helps clean the surface impurities.
  4. Slice them thinly.
  5. Thinly slice or pound the garlic pods.
  6. Take a kadai, place it over medium heat.
  7. Add oil, once it warms up add rai and as it splutters add hing and turmeric in quick succession.
  8. Now add the garlic and sauté it for 2-4 minutes.
  9. Add the sliced Kankora, stir well to allow the oil and turmeric to coat it well.
  10. Add salt and mix well.
  11. Cover and cook the kankora till half done.
  12. Add the methi seeds, chilli powder, dhana-jeera powder and mix well.
  13. Cover with a plate/thali and pour some water in to the plate. The condensation will help cook the subzi without addition of water.
  14. Cover and cook till done. The teasel gourds should be cooked.
  15. Remove the lid and allow the subzi to crisp up a little on medium flame. Remember to stir occasionally.
  16. Remove from fire, garnish with finely coriander
  17. Serve with warm phulka rotli.