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| Main Ingredients | Ridge Gourd, Khoya |
| Cuisine | Indian |
| Course | Main Course Vegetarian |
| Prep Time | 16-20 minutes |
| Cook time | 26-30 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Moderate |
| Others | Veg |
Ingredients list for Turai Kaliya
- 400 grams Ridge Gourd
- 100 grams Khoya
- 10-12 Cashewnuts
- 10-12 Raisins
- 2 medium Onion
- 1 inch piece Ginger
- 1/2 cup Almonds
- 4 tablespoons Split Bengal gram (chana dal)
- 10-12 Peppercorns
- 3/4 cups Peppercorns
- 4-5 Cloves
- 4 inch stick Cinnamon
- 4-5 Green cardamoms
- 1/2 teaspoon Turmeric powder
- 2 tablespoons Coriander seeds
- to taste Sea salt
Method
- Peel and wash ridge gourd and cut into one and half inch long pieces. Slit through the middle lengthwise and keep soaked in water.
- Drain ridge gourd and stuff with khoya. Peel, wash and slice onions finely. Peel, wash and grind ginger. Blanch and peel almonds. Grind to a paste.
- Roast chana dal, cool and grind to a fine powder. Crush peppercorns
Nutrition Info
| Calories | 2576 |
| Carbohydrates | 48.8 |
| Protein | 99 |
| Fat | 220.4 |
| Other Fiber | 23.4gm |
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