Turai Ka Salan (Ridge Gourd 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. 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
• coriander leaves, sliced lime and chopped onion to garnish

          Heat oil in a pan and temper with cumin seeds and green 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. To it add salt to taste and sauté on a low flame for 4-5 minutes. 

          Add 1/2 cup water and cook, covered, till the turai turns soft and the gravy thickens.

          When done, switch off the flame and garnish with coriander leaves. 

          Serve with hot steamed rice, jeera rice, plain biryani, paratha, naan, tandoori roti or phulka. 

Note - 

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

2.  You can also add some lime juice while serving.

  Heat oil & temper with cumin seeds & slit chilies. Sauté for a few seconds. 

                Add onion & fry till they turn slightly brown in colour.

         Add ginger-garlic paste, tomato paste & all the dry spices 

         mixed with a little water. Sauté till the oil separates.

                  Add the turai & mix everything well. 

     To it add salt to taste & sauté on a low flame for 4-5 minutes. 

Add 1/2 cup water & cook, covered, till the turai turns soft & the gravy thickens. 

      Add 1/2 cup water & cook, covered, till the turai turns soft & the 

      gravy thickens. When done, garnish with coriander leaves.

              Serve with hot steamed rice, jeera rice, plain biryani, paratha, 

              naan, tandoori roti or phulka.