Ingredients
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500 gm Turiya (Ridge Gourd)
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1 tbsp Fortune Kapasia Tel (Cottonseed Oil)
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1/4 cup Peanuts
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1/2 cup Freshly grated coconut
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1 small piece of Ginger
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3-4 Green chillies
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2 Garlic cloves
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1 tsp Whole cumin seeds
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2 tsp Coriander powder
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1/2 tsp Turmeric powder
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1/2 tsp Garam masala (optional)
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Salt, to taste
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A large bunch of Fresh coriander
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Water, as required
About
I always look for ways to make everyday veggies exciting, and this Bharela Turiya Nu Shak is a household favorite! The rich peanut and fresh coconut masala transforms simple ridge gourd into an incredibly flavorful dish. It tastes absolutely delicious paired with hot phulkas or rice for a comforting lunch.
Steps
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1
Done
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Peel the Turiya and cut them into large, equal-sized pieces. |
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2
Done
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Make a half-slit in the center of each Turiya piece to create a pocket for the stuffing (ensure you do not cut all the way through). |
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3
Done
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In a blender jar, add the peanuts, freshly grated coconut, ginger, green chillies, garlic cloves, cumin seeds, coriander powder, turmeric powder, garam masala, salt to taste, and fresh coriander. |
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4
Done
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Add 2-3 spoons of water and blend into a smooth, thick paste. Be careful not to add too much water, as the paste needs to hold inside the vegetable. |
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5
Done
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Generously fill this thick masala paste into the cavity of each Turiya piece. Keep the leftover paste aside to use for the gravy. |
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6
Done
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6. In a kadai, heat 1 tbsp of Fortune Kapasia Tel. |
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7
Done
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Once the oil is hot, add the leftover masala paste and sauté well on a slow to medium flame for about 7-8 minutes until fragrant. |
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8
Done
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Add a little salt for the gravy and pour in 1/4 cup of water to adjust the consistency. |
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9
Done
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9. Carefully place the stuffed Turiya into the gravy, cover the pan, and let it cook on a medium flame. Turiya cooks very quickly, so this should only take about 5-7 minutes. |
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10
Done
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Garnish with fresh coriander and enjoy hot with rice, roti, paratha, or bhakhri. |
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11
Done
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Zero-Waste & Substitutes * Zero-Waste Kitchen: Don't throw away the fresh Turiya peels! I love to wash them thoroughly and blend them with green chilies, garlic, lemon juice, and a pinch of salt to make a tangy, high-fiber chutney. * Substitutes: If you don't have fresh coconut on hand, desiccated coconut works beautifully for the masala base. You can also swap out peanuts for roasted sesame seeds or almond flour for a different nutty flavor profile. |
