Janhi Rai

Ingredients:

½ kg ridge gourd (Janhi)

1 tablespoon Mustard (Sorisha)

1 teaspoon Cumin seeds (Jeera)

5-6 Garlic Cloves (Rasuna Kola)

1 Tomato - Chopped (Kata Tamatar)

1 Onion - Chopped (Kata Piaja)

½ teaspoon red Chilly powder (Lanka Gunda)

1 tablespoon refined oil (Refine tela)

Salt to taste (Luna)

Method:

Make a masala paste by grinding mustard, cumin seeds and garlic cloves with a little water in a grinder. Wash and peel the outer skin of ridge-gourd. Cut them into small pieces. Heat oil in a frying pan. Fry the chopped onion till it becomes golden-brown. Add the vegetable pieces and stir well. Then add the masala paste and salt to it. Stir well. Cover the pan with a lid and keep it on low flame. When about ¾th of the water evaporates switch off the flame and serve hot either with rice or parathas.