Prepare all ingredients by peeling and dicing the ridge gourd, grating the tomatoes, and slitting the green chilies.

In a small mixing bowl, whisk together the yogurt, salt, and gram flour until smooth.

Add 1 cup of water to the yogurt mixture and whisk well to combine.

Heat sunflower oil in a heavy-bottomed pan over medium heat.

Add kalonji seeds to the hot oil and allow them to crackle.

Add the grated tomatoes, green chilies, bay leaf, and turmeric powder to the pan.

Sauté the mixture for a few minutes until the tomatoes start bubbling.

Stir in the diced ridge gourd, the whisked yogurt mixture, and sugar.

Continue stirring until the curry starts to bubble to prevent lumps from forming.

Reduce the heat to low and simmer for 3-4 minutes, allowing the flavors to infuse and the ridge gourd to cook through.

Check the salt and adjust to taste.

Transfer the sabzi to a serving bowl.

Heat ghee in a tadka pan.

Add cumin seeds, cinnamon stick, and broken dry red chili to the ghee and allow them to crackle.

Pour the tempering over the Dahi Turai Ki Sabzi.

Serve warm with phulkas, potato roast, and carrot salad.