Saturday, September 9, 2017

Bharelu/ Stuffed Turiya/ Ridge Gourd Nu Shaak

Turiya is a very healthy vegetable, but due to it's mushy consistency kids often don't like eating it. You may make stuffed turiya or you may simply chop the turiya and cook the vegetable. My son likes simple chopped turiya, but I prefer stuffed turiya. So here I am sharing a personal favorite - stuffed turiya vegetable - recipe with you all. It is a relatively simple dish, but great with roti, bhakri and bajra rotla. I hope you like this recipe!

Prep Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4

  • 4 long turiya
  • 3 tablespoons dhana powder (coriander powder)
  • 1 tablespoon jeera powder (cumin powder)
  • 2 tablespoons red chilli powder
  • 1 teaspoon turmeric powder plus an additional 1/2 teaspoon for later use
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin powder
  • 1 tablespoon gram flour
  • Pinch of hing
  • 4 tablespoons oil
  • 2 tablespoons fresh chopped green coriander leaves
  • Salt to taste
  1. First, wash and clean the turiya. Let them dry completely prior to peeling, cutting and cooking.
  2. Once dry, peel the turiya and cut them in halves. Then, slit them lengthwise keeping the other side intact. (Reference the subsequent photographs if unclear)
  3. In a bowl, combine all the spices and salt and mix well. Fill the slit portion of the turiya with the spice mix. 
  4. Heat oil on a pan and add mustard and cumin seeds. When they start to crackle, add hing and the 1/2 teaspoon portion of turmeric powder.
  5. Add in all the turiya and mix well. Cover the pan and cook over low flame for 10 minutes or until the turiya is completely cooked (to taste).
  6. Garnish with coriander leaves.
  7. Serve hot with roti, paratha or rice.

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