Saturday, May 30, 2015


There are many ways of cooking ridge gourd. This is a simple Sindhi preparation as we call it seyala tooryun.cooked with onion tomato and basic spices. It is very light on your stomach and is usually served with rotis or puris.

Turai / ridge gourd ... 1 kg.
Onion ................... 1 cup sliced
Tomato ................ 1 
Green chillies ..... 1-2
Garlic ................. 1 tsp (optional)
Turmeric powder .. 1/4 tsp
Coriander powder .. 1/2 tsp
Cumin powder ..... 1/2 tsp
Red chilli powder .. 1/8 tsp
Salt ................ to taste
Oil ............ 3-4 tbsps
Coriander leaves .. handful


1. Peel the ridge gourd and cut into pieces. Heat oil in a pan and saute the onion until translucent.

2. Add garlic, green chillies and tomato. Stir fry until tomato gets cooked.

3. Tip in the chopped ridge gourd. Add the salt and spice powders. Mix well and cover it.

4. Cook on medium flame until the water gets dried up stirring a couple of times. Turai leaves a lot of water. Garnish with coriander leaves and serve with rotis or puris.

Friday, May 29, 2015


We usually eat radish only and the leaves are thrown away. Hence radish greens are not sold separately in the market.  During winter we find tender radishes with bunches of fresh leaves. The saag made with these leaves tastes awesome. Radish greens add nutrition to your diet and also are a rich source of calcium. Apart from  cooking you can also add a few leaves to your smoothies and salads. Wash the leaves thoroughly before using them.

Radish leaves ....5-6 cups
Spinach ............ 1 cup
Green chillies ..  1 or 2
Ginger .......... 1 tsp grated
Garlic .......... 1 tsp crushed
Onion ....... 1 small (1/4 cup sliced)
Turmeric powder .. 1/4 tsp
Coriander powder .. 1 tsp
Cumin powder ...... 1/2 tsp
Salt ........... to taste
Oil .... 2-3 tbsps

For Tadka / Tempering:
Garlic .... few cloves finely chopped
Kashmiri chilli powder ..... 2 - 3  pinches
Desi ghee / clarified butter - 1 tbsp


1. Wash the radish leaves and spinach thoroughly and chop them.

2. In a pan heat oil and add the sliced onion. Saute until translucent. Tip in the ginger garlic and green chillies.

3. Now add the mentioned spice powders and salt.

4. Add the greens into the pan, mix everything and cover with a lid.

5. The greens leave out water and there is no need to add any more. Just simmer to cook until the water dries up. It takes about 30 - 35 mins.

6. Let it cool. Lighly grind the saag with a hand grinder.

7. Now heat the ghee in a small pan and add the finely chopped garlic. When it becomes golden brown switch off the gas and add the Kashmiri chilli powder. Immediately pour this over the cooked saag and mix.