Saturday, 23 August 2014

Turiya sabji

Turiya / Turai / Turi in English its called Ridge Gourd vegetable. Turiya has high water content, and is rich in fibre and many vital elements needed to the body. The recipe I am making is among the regular dish made for lunch or made once a week. Its easy and goes well with roti and daal rice. 

Turiya / Ridge Gourd, peel the skin and chopped in cubes 1 cup
Onion 1 medium sized finely chopped
Tomatoes 11/2 medium sized finely chopped
Green Chilli 1 slit 
Turmeric Powder 1 tsp
Red chilli Powder 1 tsp
Green chilli - Ginger paste 1 tsp
Salt to taste
Water if needed

For Tempering:
Oil 1tbsp
Mustard Seeds 1 tsp
Asafoetida small pinch
Curry Leaves 5 - 6

Heat oil in a pan, add mustard seeds. Once it starts to splutters, add asafoetida and curry leaves. Now add green chilli and onion and saute till onion becomes soft and turns pinkish.

Now add tomatoes and cook till the tomatoes are cooked. 

Now add the turiya / ridge gourd, salt and turmeric powder and mix once and close the pan with a lid, and allow the vegetable to get cooked. 

Open after 4 - 5 mins and check if water is necessary to be added, as the vegetable itself leaves its water. But if you feel little water is necessary to be added, then add it accordingly. Again close the lid, and cook the vegetable it its completely cooked. 

Now open the lid, add red chilli powder, green chilli - paste and mix properly.

Garnish with freshly chopped coriander leaves. 

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