Monday, November 4, 2013

Turai Punjabi masala (Ridge gourd Punjabi curry)

Hi Readers,

This is a recipe inspired by Punjabi style cooking. Punjabi cusine uses lots of Ghee, here I have not used any ghee and have replaced that with refine sunflower oil. Though it might sound like a heavy curry with lots of time required to cook, it does not take that amount of time. You can also use pressure cooker to cook and reduce the time required in cooking.

So, here is the recipe for your use.

Ingredients :- 

 2 Ridge gourds(Turai or Janhi) peeled and chopped into thick slices.
1 potato cut into cubes
2 tomatoes chopped 
1 medium size onion chopped
1 tbsp garlic
1 tbsp ginger
1 green chili chopped
2 tbsp oil
1/2 tbsp cumin seeds
1/2 tbsp mustard seeds
1/4 tbsp turmeric powder
1/2 tbsp coriander powder
1/2 tbsp amchur powder
1/2 tbsp garam masala
salt to taste
1/2 tbsp red chili powder
1/2 cup water
1 1/2 tbsp oil

Method :-
 Heat Tawa and add oil, when oil is hot, add cumin and mustard seeds. Once the seeds starts to splutter, add green chili, ginger paste, garlic paste and onion. Fry till onion turns pink. Add tomatoes, and all powdered masala. Fry till tomato is cooked. Add potatoes and little water, cover and cook till potato is half done. Add the Turai or ridge gourd, cover and cook for another 2 mins. Serve hot garnished with coriander leaves. 

Note:- You can use pressure cooker to cook this, all you have to do is, add potatoes and turai mix well, add water if required and cook in medium flame till 1 whistle. 

I have removed the outer peel of Turai or Janhi completely, you might like to keep the peel intact. I have cut it into thick roundels, you can otherwise cut it into thick pieces cut into half of round. 

No comments:

Post a Comment