mayurisjikoni

No one makes it like Nunu My sister in law sent me some huge arvi paan (taro, colocasia, elephant ears, arbi leaves) a few days ago. I made normal arvi paan bhajia with some and left 2 huge leaves to make a long forgotten shaak (curry). My mother in law Nunu, would make it whenever we had guests over and obviously everyone would pick out the arvi paan and leave the turia (ridge gourd). When I got married and came to Mombasa, there were endless rounds of lunches and dinners we were invited to. One such dinner was hosted by my hubby's best man's family. Since his wife (P) was a working woman, my mother in law volunteered to make one dish to help her out. So P suggested that Nunu makes some paan turia. Nunu made it, we took it to the best man's house, heated it up and put it on the table. My hubby dear takes some, and was all praises telling P that she has made the most delicious shaak. It would have been good if he had stopped at that but no he had to continue and stated that...

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 tb...

Healthy and rich Ridge gourd (luffa) known as turai or turia in some parts of India, is a summer vegetable. Its spongy inside and cooks quickly. Its rich in dietary fiber and low in fat and cholesterol. Its high in Vitamin C, riboflavin, thiamin, iron, zinc, magesium and manganese. It has blood purifying properties. Turia can be cooked on its own with a bit of tomato puree or with other vegetables. I made turia in cashew nut gravy and loved the rich taste. Buy turias that are tender and not too fat. The fat ones tend to have lots of seeds in them. If you press the turia gently and its not firm, then don't buy it. It has begun to grow fibrous. It will not cook well. And the most important thing to remember is to taste the ends. If bitter do not use it. TURIA (RIDGE GOURD) WITH CASHEW NUT GRAVY 4 Servings 6 cups of peeled and cubed turia ½ cup cashew nuts  1 tbsp oil 1 tsp salt ¼ tsp fenugreek seeds (methi) ¼ tsp turmeric powder (haldi) pinch of asfoetida (hing) ½ tsp mustard seeds (...