280. turia matar nu shaak (ridge gourd and peas vegetable)

Healthy veggies

Turia or ridge gourd is a healthy vegetable, loaded with fibers. I like using this vegetable as you can combine it with so many other vegetables to make a nice shaak or sabji to go with chappatis, parathas, plain rice and even khichdi. When you buy turias remember to buy the sturdy and fresh ones. Dry turias do not cook well. Initally, the chopped turias may seem a lot in quantity but remember it contains a lot of water. While cooking, it will let out the water and the quantity will be reduced. Cook turias on its own or with vegetables like potatoes, beans, peas, spinach, fresh fenugreek or sweet corn etc. let your imagination run wild. I made turia with fresh peas and its one of the simplest vegetables or shaak to prepare. 



TURIA MATAR NU SHAAK (RIDGE GOURD AND PEAS VEGETABLE)
4 Servings

5 cups chopped chunks of  turias (about 3 large turias)
½ to 1 cup fresh peas
1 tsp green chilli paste
2 tsps ginger paste
2 tsp garlic paste
a pinch of asafoetida (hing)
1 tbsp oil
1 to 1¼ tsp salt
¼ tsp fenugreek seeds (methi)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ tsp turmeric powder
1 tsp coriander cumin powder (dhana jiru)
¼ cup water (optional)
3 tbsp chopped fresh coriander

  1. Slice off the ends of the turia. Taste the flesh to make sure that the turias are not bitter.
  2. Peel the turias using a peeler. I like to leave the peel in some parts of the turia to give body to the vegetable.
  3. Wash the turias before chopping. Cut them into chunks.
  4. Heat oil in a wide pan over medium heat. 
  5. When the oil is hot, add methi, mustard seeds and cumin seeds. When the seeds begin to sizzle, add garlic.
  6. Stir fry the garlic till it becomes pink. Add chilli and ginger paste. Stir fry for a few seconds.
  7. Add hing and turmeric powder. Mix and immediately add the turia chunks and peas.
  8. Add salt and mix the vegetable well. Cover the pan and lower the heat. 
  9. Cook till the turias are done. After 5 minutes check on the vegetable. If there is not much water, then you may need to add some for the turias to get cooked. Don't add all of the ¼ cup. Just add a bit. You can add the remaining if required later.
  10. When the turias and peas are cooked add the coriander cumin powder and fresh coriander. Mix well.
  11. Serve the vegetable with parathas, chappatis or rice.
Tips:
  • Always buy an extra turia just in case one turns out bitter.
  • You can use any proportion of the vegetables you like. The above recipe is just a guideline. 
  • If you don't like the crunchy taste of the peel, then peel the turia completely.
  • Can add a ¼ cup of tomato puree if you like.
You may want to check out the following:

chickpea curry

turia with cashew nut gravy

Comments

Post a Comment

Popular posts from this blog

Koiloreo/ Kuilodde/ Koilori (Goan Pancakes)

Image
The Holiday State    February is when Shhh Cooking Secretly group (started by Priya of Priya's Versatile Recipes ) had a virtual tour of Goa. Its been over 30 years since I've visited Goa. I remember when we were passing the town centre, there was a huge crowd of people. We asked the taxi driver what was going on and he replied "koi naya actor ki shooting chal rahi hai, aap ko dekhna hai?" he asked. We asked if he knew the actor and he said no so we didn't stop to watch. Who was the new actor? None other than Shakrukh Khan shooting for the movie Kabhi Haan Kabhi Naa!    I remember we were staying at some hotel in town and would go to the Taj Holiday Resort to get onto the beach. Back then there were not many hotels. I remember getting to the beach and for miles there would hardly be anyone. There use to be a fish shack near Taj and hubby, my brother and my cousin would enjoy fresh fish and I'd get only French fries (fishy ones)!    Goa is  the smallest states
Read more

337.Green tomato jam

Image
My first jam making session      I have over the years accumulated many jam recipes but have never tried making jam. I don't know, is it because I feel it might be difficult or I get scared to sterilise the jars. Don't know why. However, today Julius my househelp, walks in with a whole bag of green tomatoes from his farm. I got excited and instantly the recipe for the green tomato jam came out my recipe book. I was a bit hesitant as I had no idea how the jam would turn out. It tastes yummy and I had some with plain paratha as a snack in the afternoon. The jam is sweet and tangy at the same time. It didn't take long at all and I think now the jam bug is slowly creeping into my bones. Its funny how I get stuck onto certain things for a period of time, first it was salads, then bread, followed by muffins then the cookie bug took over and now it seems its jams. Planning to make some to take for my Nunu and my daughter, Nami as I am travelling very soon to India. Will try out di
Read more

535.Buckwheat savoury pancakes/uttapams

Image
Buckwheat savoury pancakes#Bread Bakers Starting a healthy year   The Bread Bakers theme for January is Ancient Grains hosted by Robin Beck of  A Shaggy Dough Story . I'll be honest, had a slight idea about ancient grains but never actually paid much attention to it. I have used some of them not knowing that they are classed as ancient grains. My research began on the internet as to what really are ancient grains(heritage grains). All the grains we know are somewhat ancient as they have existed for years. However ancient grains are ones that have not changed over the last hundred years i.e have not been hybridized. They have not been modified over the years.Ancient grains have more robust texture thriving without much pesticides and fertilizers.Some of the most common ancient grains are quinoa, millet, spelt, teff, sorghum, farro(emmer), kamut(khorasan), chia, freekeh,amaranth, buckwheat,barley, wild rice. I realised that the Indian cuisine uses quite a few of these ancient grains
Read more