Methi Turai Ki Sabzi (Fenugreek Leaves And Ridge Gourd Stir Fry)

Step 1: To begin making the Methi Turai Ki Sabzi, warm the oil in a heavy bottom pan or kadhai

Step 2: Add the cumin seeds and broken red chilies to it and allow them to crackle

Step 3: Next, add the finely sliced onions and saute them until pink, soft, almost translucent

Step 4: Then, add coarsely crushed garlic, green chilies, turmeric powder and coriander powder and saute it all together for a minute or two

Step 5: To this, add the cubed ridge gourd and toss on high heat for 3-4 minutes

Step 6: The ridge gourd will release water, cover and cook for 3-4 minutes more on medium heat, till it is soft and cooked through

Step 7: When done, uncover the kadhai, add the methi leaves, garam masala powder, lemon juice, salt and mix well once again

Step 8: Cook this together for 3-4 minutes again on a high heat until all the water released by methi and ridge gourd dries up

Step 9: At this stage, leave the sabzi uncovered, so that the vegetables can dry up completely leaving you with a dry sabzi

Step 10: Check the salt and spices in the end and adjust to suit your taste

Step 11: Turn off the heat, transfer to a serving bowl and serve warm

Step 12: Serve Methi Turai Ki Sabzi along with hot salad for a quick lunch or a weeknight dinner