Menu

Tuesday, July 21, 2015

Turai Bahar


Turai Bahar!


It's a copycat recipe of my mom's Baingan Bahar using Turai or Ridged gourd. No its not bharva or stuffed vegetable, it just look like one. Pretty fancy yet a quick fix under 20 minutes. Goes well with phulka/ paratha or best with jawar roti.

Make sure to give it a try :) 

Ingredients

  • 2 Turai or  Ridged gourd peeled and cut into 1 1/2 inch pieces, slit into 4 but not till the end. I got 14 pieces. (Taste the turai if it's bitter then sabji will turn bitter too) 
  • 1 onion
  • 1 cup coarsely grounded roasted peanuts
  • 1/2 cup chopped cilantro
  • 1 tbsp ginger garlic paste
  • 4 tsp red chili powder (I use badgy, which is less in spice level & bright red in color, you may adjust accordingly)
  • 1/2 tsp turmeric powder
  • 1 tsp salt + 1/4 tsp or to taste
  • 3/4 tsp godha masala (or 1/2 tsp garam masala)
  • 2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1 tsp tamarind paste (I use store bought concentrate)
  • 1 tsp jaggery or gudh (Optional, but it definitely enhances the flavor)
  • 3 tbsp + 2 tsp oil
  • Pinch of Hing
  • 1 cup water

 Method

  • In mixing bowl, add all listed dry spices with tamarind paste, onion, cilantro & 2 tsp oil. Mix well by using hands
  • In cooker, add 3 tbsp oil 1/4 tsp salt & turai. Saute it till light golden brown. Yeah, this will give a look of that bharva sabji ;)  
  • Now add masala to it & just toss, try not to use a spoon to mix. 
  • Add 1 cup of water. it will give a semi thick gravy, if you want it to be dry, then adjust water accordingly from 1/4 cup to 1/2 cup.  
  • When water comes to boil close the cooker with lid, after one whistle, reduce flame to low & let it cook for 10 minutes. Switch off the gas & transfer it in a serving bowl. 
  • Serve with hot rotiphulka or paratha. We love it best with Jawar roti
Pictorial: 

In mixing bowl, add all listed dry spices with tamarind paste, onion, cilantro & 2 tsp oil. Mix well by using hands



In cooker, add 3 tbsp oil 1/4 tsp salt & turai. Saute it till light golden brown. Yeah, this will give a look of that bharva sabji ;)  



Now add masala to it & just toss, try not to use a spoon to mix. 


 Add 1 cup of water. it will give a semi thick gravy, if you want it to be dry, then adjust water accordingly from 1/4 cup to 1/2 cup.
 When come to boil close the cooker with lid, after one whistle, reduce flame to low & let it cook for 10 minutes. Switch off the gas & transfer it in a serving bowl
 Serve with hot rotiphulka or paratha. We love it best with Jawar roti.


2 comments:

  1. Hello, have already tried this recipe twice and the taste was simply awesome. My mother in law follows a similar recipe using baby brinjal and baby potatoes, at times she uses ridge gourd too. Tastes divine. I could relive that taste in your recipe.Thank you so much. Cheers !

    ReplyDelete
  2. The ridge gourd absorbed all the flavours of the masala, also, I liked the way you recommend cutting the ridge gourd as it retains is texture when it is in such large chunks. One thing though, I would probably stir fry the gourd in another frying pan instead of the cooker to avoid burning. Other than that, It was a hit. Thanks for sharing.

    ReplyDelete