Paleo Torai ki Subji
Discover the vibrant flavors of Paleo Torai ki Subji, a nourishing Indian-inspired dish that's both healthy and flavorful. This recipe transforms tender ridge gourd (torai) into a deliciously spiced creation with the help of aromatic cumin, zesty ginger, and rich turmeric, all sautéed in heart-healthy coconut oil. The addition of tomatoes and onions creates a luscious base, while a light sprinkle of red chili powder and ground coriander adds warmth and depth to every bite. Perfectly suited for anyone following a Paleo diet, this gluten-free and dairy-free recipe is quick to prepare, taking only 35 minutes from start to finish. Serve it as a standalone dish or pair it with a fresh green salad for a wholesome and satisfying meal. Garnished with fresh cilantro, it’s a simple yet elegant way to enjoy the goodness of ridge gourd while staying true to your healthy eating goals.
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Recipe Information
Ingredients
- 500 grams Ridge gourd (torai)
- 2 tablespoons Coconut oil
- 1 teaspoon Cumin seeds
- 1 medium, finely chopped Onion
- 3 cloves, minced Garlic
- 1 teaspoon, minced Ginger
- 1 medium, finely chopped Tomato
- 0.5 teaspoons Ground turmeric
- 0.25 teaspoons Red chili powder
- 1 teaspoon Ground coriander
- 1 teaspoon (adjust to taste) Sea salt
- 2 tablespoons, chopped (for garnish) Fresh cilantro
Instructions
Start by washing and peeling the ridge gourd (torai). Slice it into thin, round discs.
Heat coconut oil in a large skillet or pan over medium heat.
Once the oil is hot, add cumin seeds and let them sizzle for 30 seconds until aromatic.
Add the finely chopped onion and sauté for 3-4 minutes until the onion becomes translucent.
Stir in the minced garlic and ginger, and cook for another minute, ensuring they do not burn.
Add the chopped tomato to the pan and cook for 3-4 minutes until it softens and blends with the onion mixture.
Sprinkle in the ground turmeric, red chili powder, and ground coriander. Stir well to coat the base mixture in the spices.
Now add the sliced ridge gourd (torai) to the pan. Mix to combine all the ingredients.
Cover the pan with a lid and let the ridge gourd cook for 10-12 minutes over medium-low heat, stirring occasionally to prevent sticking.
Once the ridge gourd is tender and cooked through, season with sea salt and give it a final mix.
Garnish with freshly chopped cilantro before serving.
Serve hot as a standalone dish or pair it with a simple green salad for a complete Paleo-friendly meal.
Nutrition Facts
Calories |
506 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.5 g | 39% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3532 mg | 154% | |
| Total Carbohydrate | 55.0 g | 20% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 30.0 g | ||
| Protein | 8.1 g | 16% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 217 mg | 17% | |
| Iron | 6.6 mg | 37% | |
| Potassium | 1324 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
