Mere bachpan ki fav Sabzi….I eat this by the bowlfuls…and still can’t have enough of it!
I like it best prepared the way mom used to make it…spicy, chatpati with just a touch of cream..yum yum!
Method:
Heat oil splutter a tsp of jeera. Follow with a tsp of minced ginger and green chilli. After a minute, add 1 chopped onion and sauté till translucent.
Meanwhile peel 3 Toris, shaving out thick outer skin.
Taste a piece of each raw tori to make sure it is not bitter.
Slice each tori lengthwise into two pieces and then thickly slice horizontally.
Once onions become translucent and accquire just a hint of color, add 2 small tomatoes puréed.
Also add the sliced tori, salt, 1/2 tsp red chili pwdr and 1/4 tsp haldi.
Stir to mix. Add 1/4 cup of water (or less) and pressure cook for exactly one whistle.
Place pressure cooker under gentle stream of running water, to release steam.
Once steam is completely released, open top, add a tbsp of cream and place on high heat to reduce juices.
Do not over cook, or your tori will become too soft and start to disintegrate.
Serve warm with garma garam rotis….Mmmmm!
A pic of tori for easy reference….
