Halwai October 29, 2017


• 750 gm tori or torai (ridge gourd)
• 2 tbsp. Ghee
• 1 tsp. Cumin seeds
• 1 tsp. ginger, finely grated
• ½ tsp. chilli powder
• 2 tsp. coriander powder
• 1 and 1/2 tsp. sendha namak (rock salt)
• 1/2 tsp. Sugar
• Green chillies, cut lengthwise, for garnish


  1. Peel and cube torai, throwing away any hard seeds and place in water until ready to use.
  2. Heat ghee and add cumin seeds, followed by ginger and sauté till slightly discoloured.
  3. Add torai and stir fry over high flame till it looks glossy.
  4. Add chilli powder, dhania powder, salt and sugar, mix well and cook over low flame until tender, stirring a few times to avoid scorching.
  5. Serve hot garnished with green chillies.