Turai Punjabwale Recipe - Ridge gourd cooked with Punjabi tadka.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge gourd (turai)(तुरई),

Cuisine : Punjabi

Course : Main Course_Veg

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Turai Punjabwale

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Turai Punjabwale checkout Rishi Panchami Bhaji , Turai Aloo Sabzi , Mixed Vegetable Gravy . You can also find more Main Course_Veg recipes like Mixed vegetable curry, Paneer Jalfrazie, Tomato Panchamrit, Chole Dhania Masala. Or try out these recipes from Punjabi Cuisine like Methi Mathri, Gulkand Phirni, Punjabi Anda Bhurji, Chicken Kofta Pulao.

Turai Punjabwale Recipe - How to make Turai Punjabwale

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Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients

  • Ridge gourd (turai) peeled and cut into thin strips250 grams

  • Ghee 2 tablespoons

  • Cumin seeds 3/4 teaspoon

  • Onions chopped2 medium

  • Ginger chopped1 inch

  • Green chillies chopped2

  • Turmeric powder 1/4 teaspoon

  • Tomatoes chopped3 medium

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Potato cubed1 medium

Method

Step 1

Heat ghee in a pressure cooker and add cumin seeds. When then begin to change colour, add onions and sauté till transparent.

Step 2

Add ginger, green chillies and turmeric powder and saute till the onions turn light brown. Add tomatoes and cook till they are soft.

Step 3

Add coriander powder, red chilli powder, dried mango powder, garam masala powder and salt. Sauté till the ghee separates from the masala.

Step 4

Add the ridge gourd slices and potato cubes and saute for three to four minutes. Add half cup water and pressure cook till two whistles are given out. Serve hot.

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