Saturday, 10 August 2013

Ridge Gourd (Turai) Peels Stir-fry ~ Shiralyachya Salanchi Chuteny Kinva Bhaji

Ridge Gourd is a Indian vegetable, mostly available in monsoon. Ridge Gourd  is also known as Shirali, Dodaka, Turai, Chinese Okra. This gourd has tough skin. When we prepare this vegetable to cook, we remove this skin. But skin is also useful to making another dish, how?........... Read this recipe. This is our traditional recipe. This skin has lots of fiber and iron contains. So don't waste it.
  • Ridge Gourd - 250 gm (we are useing only peels)
  • Chopped onion-  1 cup
  • Green Chilli, cut- 3 to 4
  • Garlic, bruised- 6 cloves
  • Mustard seeds -  1 tsp
  • Asafetida (Hing) - ¼ tsp
  • Turmeric powder – ½ tsp
  • Salt- to taste
  • Oil- 3 tbsp
  • Scraped fresh coconut-  ¼ cup 

Wash and peel the ridge gourds.  This recipe required only peels. 

Add 1 tsp of salt and mix. Now crush these peels using mortar-pestle (Khal-batta).
It will leave water. Squeeze and drain the water. Put this crush in bowl and add water.  Squeeze again and drain the water to remove the extra salt . 

Heat oil in a pan.  If possible, use iron deep griddle (bhakari tava) or kadhai. Add mustard seeds. When the splattering starts, add pieces of chilies, garlic and onionsauté till translucent.  
Add turmeric, hing and sauté for a minute. Add squeezed crush and salt & mix well. Sprinkle some water. Cover & cook for 10-15 minutes or till cooked on simmer. Stir occasionally.

Garnish and mix scrapped coconut in it. 
Serve hot with chapati, bhakari or dal-rice or as side dish in a meal.


Meena Thennaapan said...

This is very interesting. We make chutney with the peel.

Divishi Verma said...

Wow Looking delicious.
Thanks for sharing..

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