Asha Sheth

Taroi Sabji

Ridge gourd

Ingredients

• 1 kg taroi (preferably with
smooth skin)

• 1 tsp ginger, chopped finely

• 1 tsp or to taste green chillies, chopped finely

• 1/2 tsp ghee or clarified butter

• 3/4 tsp methi seeds

• 3/4 tsp hing

• salt to taste

• 1 tsp sugar

• 1/2 pinch haldi powder

• chopped fresh green coriander, for garnishing

Method

Heat ghee in a thick-bottom kadai or pan, once hot, add methi seeds and hing, let it become slightly reddish, add ginger, green chillies, stir once. Add taroi, salt and haldi. Mix well, turn down the heat and cover tightly, let it cook on sim. After 7-8 minutes, once the steam has really built up and taroi looks translucent and shiny green, remove the lid and let it simmer and cook for another 5 minutes. Add sugar, garnish with coriander and eat with soft buttered phulkas or nice thin, parathas!

Arvi Dahi Rassa

Taro root and yogurt curry

Ingredients

• 250 g arvi

• 1 cup yogurt

• 1 tsp ajwain seeds

• 1/2 tsp hing

• 2 whole red chilies

• 1 tsp oil

• salt to taste

• 2 cups water

• handful of fresh mint leaves

Method

Boil, peel and cut arvi into bite-sized pieces. Heat oil in a kadai, once hot add ajwain, hing, and pieces of red whole chillies, once slightly golden in colour, add arvi, mix it well with the spices, add water and salt and let it come to a boil. Reduce heat, and keep stirring till the curry is slightly sticky in consistency.

Turn off the gas, and after a minute add the beaten yogurt, adding spoon by spoon, while stirring continuously to avoid the yogurt from curdling. Mix well, garnish with chopped fresh mint. Serve hot with pooris or parathas.