How to make Turi Bhaji -
Ridge gourd cooked in onion tomato gravy with spices.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Ridge Gourd, Onion (प्याज़ )
Cuisine : Sindhi
Course : Main Course Vegetarian
For more recipes related to Turi Bhaji checkout Rishi Panchami Bhaji, Turai Punjabwale, Turai Aloo Sabzi, Mixed Vegetable Gravy . You can also find more Main Course Vegetarian recipes like Sweet and Sour Gobhi Broccoli And Pinenut Kofta Corn Kofta with Spinach Curry - SK Khazana Malabar Paneer - SK Khazana
Turi Bhaji Recipe Card
Sindhi cuisine is delightful, and those who have had a taste of it will know that there is a great deal of flavour and spice in this cuisine. This does not mean that all food in Sindhi cuisine is spicy, as there are plenty of sweet dishes in it to.
Sindhi cuisine is a result of many influences - Baluchistan touches the border of Sindh and so does Punjab – so there is bound to be an immigration of ideas! It goes without saying that pre-partition played an immense role in making Sindhi cuisine what it is today. As Sindh was once part of India, Indian foods have had a large influence is shaping Sindhi cuisine. The spicy and aromatic features of Sindhi and Indian meals are similar. Sindhi cuisine refers to the cuisine of the Sindhis from Sindh, Pakistan and India.
Combinations of dishes are also important in Sindhi cuisine. Over the years the best ones have lasted and are repeatedly presented together.
Prep Time : 11-15 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Turi Bhaji Recipe
Ridge Gourd chopped 500 grams
Onion chopped 2 medium
Oil 4 tablespoons
Green chillies chopped 3
Salt to taste
Turmeric powder 1/4 teaspoon
Tomatoes chopped 2 medium
Red chilli powder 1 1/2 teaspoons
Coriander powder 2 teaspoons
Method
Step 1
Heat oil in a kadai. Add the onions and sauté for four to five minutes. Add green chillies, salt, turi and turmeric powder and cook on low heat for eight to ten minutes.
Step 2
Add the tomatoes, red chilli powder, coriander powder and cook for another five to seven minutes or until the tomatoes are completely cooked.
Step 3
Serve hot with parantha or khichdi.
Nutrition Info
Calories : 794 Kcal
Carbohydrates : 8.1 gm
Protein : 48.5 gm
Fat : 62.7 gm
Other : 22.6gm
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
