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Wednesday, 13 January 2016

Turai Ka Salan - (Ridgegourd Curry - Pakistani Style)


          Here is a simple and an easy recipe of Turai (Ridge gourd) cooked in the Pakistani style. So far I cooked Turai with lentils - either tuvar dal or roasted moong dal. So this dish was really something new and delicious. 

          As usual I made it spicy and tangy to suit my palate. Please go ahead and try this recipe and I am sure it will be appreciated. It can be relished with plain steamed rice, jeera rice or any Indian bread. So please check for a step by step guide with pictures to prepare it.









  • 2 Turai (Ridge Gourd), sliced
  • 2 tbsp. oil
  • 1 tsp. cumin seeds
  • 1-2 fresh red chilies. slit
  • 2 onions, chopped
  • 1 tbsp. ginger-garlic paste
  • 1 tsp. tomato paste / 1 tomato, chopped
  • 1 tbsp. coriander-cumin powder
  • 1/2 tsp. turmeric powder
  • salt to taste
  • 1 tsp. red chili powder
  • 1 tsp. garam masala powder
  • 1 tbsp. lime juice
  • coriander leaves, sliced lime and chopped onion to garnish






          Heat oil in a pan and temper with cumin seeds and slit chilies. Saute for a few seconds. Then add the onion and fry till they turn slightly brown in colour.

          Now add the ginger-garlic paste, tomato paste and all the dry spices mixed with a little water. Saute till the oil separates.

          Add the turai and combine everything well. Simmer on a low flame for 2 minutes. Add 1/2 cup water, cover and cook till the water has dried and the turai turns soft. 

          When done, add the lime juice and give it a stir. Serve, garnished with coriander leaves, chopped onion and a slice of lime.




If using tomatoes, add them after the onions have turned brown. 





                               Take 2 Turai.




                               Scrape and slice them.




                               Heat oil in a pan & temper with cumin seeds & fresh red chilies. 




                               Add the onions and fry till light brown.




                  Add the ginger-garlic paste, tomato paste & all the dry spices mixed with a 
                   little water. Saute till oil separates.




                               Add the turai and mix well to combine. Fry for 2 minutes.



                               Add 3/4 cup water.




                               Cover and simmer on a low flame till dry and the turai is soft.




                When done, add lime juice and serve, garnished with lime, chopped onion &
                coriander leaves.








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