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Recipe

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Turai Ki Sabji

By: Padhu Sankar
Region: Indian
Dish:Vegetarian - Curries
Servings: 4
Time to Prepare: 20 Mins

Ingredients

Ridge Gourd - 2 cups chopped
Onion -3/4 cup chopped
Green chilli - 1-2 slit
Ginger garlic paste - 1 tsp
Tomato - 1 cup chopped
Salt needed
Curd/plain yogurt - 1 tbsp

Spice Powder

Turmeric powder - 1/4 tsp
Chilli powder - 1 tsp
Coriander powder - 2 tsp
Kitchen king masala powder or garam masala powder - 1 tsp
Amchur powder/dry mango powder - 3/4 tsp

For Grinding

Cashew nuts - 5
Khus khus/kasa kasa - 3/4 tsp
Coconut - 3 tbsp grated

For the Seasoning

Oil - 2 tbsp
Mustard seeds - 1 tsp
Cumin seeds/jeera - 1 tsp
Urad dal (split) - 1 tsp
Curry leaves - a sprig

For Garnishing

Coriander leaves - 2 tbsp finely chopped

Directions

Peel the skin, remove the seeds and chop ridge gourd (pirkangai) into medium sized pieces.

Soak cashew nuts and khus khus in hot water for 15 minutes and grind it to a paste with coconut.

Keep all the ingredients needed for the gravy ready so that you will not forget anything and it will also save a lot of time.

Heat oil in a pan, add mustard seeds, cumin seeds, when it splutters, add urad dal and curry leaves.

When dal turns golden brown, add chopped onions and green chilli.

Saute until onions turn light brown. Add little salt when frying the onions.

Add ginger-garlic paste and saute for a few more minutes.

Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, salt needed and cook until tomatoes become mushy.

Once the tomatoes are cooked well, add the chopped ridge gourd.

Cook covered stirring from time to time until the ridge gourd turns soft .

Then add the ground paste. (coconut + cashew nuts + khus khus paste) dry mango powder, garam masala powder and cook for a few more minutes.

Add needed water and cook simmered for 10 minutes.

Finally, add thick curd, mix well, cook on low heat for another 2-3 seconds and remove from heat. Alternatively you can also add cream/malai instead of curd.

Garnish with finely chopped coriander leaves.

Serve hot with chapati, parathas, poori. plain rice or mildly flavored rice like jeera pulao, ghee rice etc.

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