Tired of the same old sabji? Try this wholesome and tasty combination of tori (ridge gourd) and kala chana (black chickpeas). It’s light on the stomach, full of nutrients, and perfect for lunch or dinner. The best part? It’s super simple to make!
🌿 Ingredients You’ll Need
- 1 kg tori (ridge gourd)
- 2 small bowls (katori) kala chana, soaked overnight
- 5 tablespoons oil
- ½ teaspoon methi dana (fenugreek seeds)
- 8–12 green chilies, chopped
- 2 medium onions, chopped
- 8–10 cloves of garlic, crushed or chopped
- 2 teaspoons dhaniya powder (coriander powder)
- ½ teaspoon garam masala
- ½ teaspoon haldi powder (turmeric)
- Salt to taste
👨🍳 How to Make It — Step by Step
Prepare the veggies
Wash the tori, peel the skin, and chop into small slices.
Rinse the soaked kala chana and drain the water.
Start cooking
Heat oil in a deep pan. Once hot, add methi dana.
When the methi turns red, add green chilies, onion, and garlic. Sauté for 2–3 minutes.
Add kala chana
Mix in the kala chana and stir well with onion and garlic.
Let it cook for 5–10 minutes until chana becomes soft.
Add tori
Now add the chopped tori, stir everything together, and cover the pan.
Cook for about 10–12 minutes till the tori softens.
Spice it up
Add garam masala, haldi, dhaniya powder, and salt.
Mix everything well and cover again. Cook for another 8–10 minutes.
Done and ready!
Once the masala blends and the sabji looks cooked, turn off the heat.
Serve hot with roti, paratha, or even rice.
📝 Final Notes
This sabji is great for both everyday meals and special days when you want something light but flavorful. Kala chana adds protein, and tori keeps it fresh and easy to digest. Try it once — it might become your new go-to!
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