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. So go ahead and try this recipe and I am sure it will be appreciated. It can be relished with steamed rice, jeera rice or any Indian bread. So check out the step by step pictorial recipe 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. Sauté 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. Sauté 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.
Note - If using tomatoes, add them after the onions have turned brown.
Take 2 Turai.
Scrape & slice them.
Heat oil & temper with cumin seeds & fresh red chilies.
Add onions & fry till light brown.
Add ginger-garlic paste, tomato paste & all dry spices mixed with a
little water. Sauté till oil separates.
Add turai & mix well to combine. Fry for 2 minutes.
Add 3/4 cup water.
Cover & simmer on a low flame till dry & the turai is soft.
When done, add lime juice & serve, garnished with lime, chopped onion &
coriander leaves.
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