Ingredients with Measurements:
- 2 medium-sized ridged gourds, peeled and sliced into thin rounds
- 2 medium-sized potatoes, peeled and sliced into thin rounds
- 1 onion, sliced
- 2 garlic cloves, minced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh cilantro leaves for garnish
Special equipment needed:
- Large non-stick skillet or wok
Step-by-step instructions:
1. Heat the vegetable oil in a large non-stick skillet or wok over medium-high heat.
2. Add the cumin seeds and let them sizzle for a few seconds.
3. Add the sliced onions and minced garlic and sauté until the onions turn translucent.
4. Add the sliced potatoes and stir-fry for 5-7 minutes until they are slightly golden brown.
5. Add the sliced ridged gourds and stir-fry for another 5-7 minutes until they are slightly tender.
6. Add the coriander powder, turmeric powder, red chili powder, and salt to taste. Mix well.
7. Cover the skillet or wok with a lid and let the vegetables cook on low heat for another 5-7 minutes until they are fully cooked.
8. Garnish with fresh cilantro leaves and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Medium-high heat for sautéing and stir-frying
- Low heat for cooking with the lid on
Serving size:
- 4 servings
Nutritional information:
- Calories per serving: 120
- Total fat: 6g
- Total carbohydrates: 16g
- Dietary fiber: 3g
- Protein: 2g
Substitutions for ingredients:
- Regular potatoes can be used instead of ridged gourds.
- Any neutral oil can be used instead of vegetable oil.
- Fresh ginger can be used instead of garlic.
Variations:
- Add sliced bell peppers or carrots for extra color and flavor.
- Add a pinch of garam masala for a more complex flavor.
- Add a splash of lemon juice for a tangy twist.
Tips and tricks:
- Make sure to slice the vegetables thinly and evenly for even cooking.
- Use a non-stick skillet or wok to prevent sticking and burning.
- Adjust the amount of spices according to your taste preferences.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the stir-fry in a microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the stir-fry in a large serving bowl or on individual plates.
- Garnish with fresh cilantro leaves for a pop of color.
Garnishes:
- Fresh cilantro leaves
Pairings:
- Serve with steamed rice or naan bread for a complete meal.
Suggested side dishes:
- Cucumber raita
- Mango chutney
- Roasted papadums
Troubleshooting advice:
- If the vegetables are sticking to the skillet or wok, add a splash of water or vegetable broth to prevent burning.
Food safety advice:
- Make sure to wash and peel the vegetables thoroughly before slicing and cooking.
Food history:
- Ridged gourd, also known as luffa or sponge gourd, is a popular vegetable in Indian and Southeast Asian cuisine.
Flavor profiles:
- This stir-fry has a mild and slightly sweet flavor with a hint of spice from the chili powder and cumin seeds.
Serving suggestions:
- Serve as a vegetarian main dish or as a side dish to a meat-based meal.
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Region: Indian