Ingredients
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1/2kg Turai (thin sized Ridge Gourd)
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1tbs White Sesame SeedsMildly roasted
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2tbs PeanutsMildly roasted
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1tbs grated dry Coconut
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2 Garlic cloves
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1 Green chilli
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1 tsp Turmeric Powder
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2 tsp Red Chilli Powder
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2 tsp Coriander-Cumin Seeds Powder
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1 tsp Garam masala
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1 tsb oil
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1 tsb Fennel Seeds
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1 tsb Cumin Seeds
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Asafoetida Powder
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chopped coriander
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Curry Leaves
About
Steps
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1
Done
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Peel the ridge gourds and cut them into large, uniform pieces. Make a deep slit in the middle of each piece without cutting all the way through. This will hold the stuffing. |
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2
Done
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In a mixer jar, add the roasted sesame seeds, roasted peanuts, and grated dry coconut. |
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3
Done
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Add garlic cloves, green chilli, turmeric powder, red chilli powder, coriander-cumin powder, garam masala, and salt. Coarsely grind the mixture—do not make a fine paste. Set aside. |
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4
Done
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Carefully fill each slit turai piece with the prepared stuffing. Keep any leftover stuffing aside. |
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5
Done
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|
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6
Done
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Heat oil in a pan on medium flame. Add fennel seeds, cumin seeds, a pinch of asafoetida, and curry leaves. Let them splutter. |
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7
Done
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Place the stuffed turai pieces in the pan in a single layer. |
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8
Done
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Sprinkle a little water over them to create steam. |
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9
Done
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Cover with a lid and cook on slow to medium heat until the turai is partially cooked. |
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10
Done
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Once the turai is halfway done, add the remaining stuffing into the pan. |
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11
Done
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Mix gently, cover again, and cook for another 5 minutes until everything is well cooked and flavourful. |
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12
Done
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Turn off the heat and garnish with freshly chopped coriander. Serve hot with soft rotis or parathas. |
