Bharwa Turai

 

#turai #ridgegourd #bharwaturai #vegetablescookeddifferently #chatpatiturai #stuffedturai #stuffedvegetables

Ingredients: 2 turais (approx 200gm) peeled, 2 tbsp roasted groundnut powder, 1/2 tbsp fennel seeds, 2 tsp cumin seeds, 2 tsp turmeric powder, 1 tsp red chilly powder, 2 tsp dry mango powder or amchur, salt to taste, 1 tbsp oil, 3/4 tbsp sesame seeds, 1 tsp garam masala

Preparation Time: 25 min (serves 4 as a side dish)

Recipe:

1. Slit the turai from center vertically, such that it remains intact (not cut in two halves). Now, cut 2 inch big pieces out of it (as shown in the picture). Keep aside.

2. In a mixer pot, add groundnut powder, fennel seeds, cumin seeds, turmeric powder, chilly powder, amchur and salt. Ground it to a very fine mixture. The filling/ stuffing is ready.

3. Now, heat a wide mouth kadhai/ pan and add oil. Keep the gas at low. In the meantime, fill the stuffing in the open slits of turai pieces. Gently press it inside. You might have observed that we haven't used any specific binding agent like besan or maida or some liquid - the reason being turai has a high water content level to retain this stuffing. So not to worry about the mixture falling apart.

4. Add the sesame seeds to the oil. Once they splutter, add garam masala and a pinch of turmeric powder to give a good color to the outer skin of turai. Now, immediately place the stuffed pieces of turai in the kadhai. Speed matters or else garam masala would turn black and you may need to redo everything. If you are not very quick or confident, I would recommend to first place the stuffed turai and then add garam masala and turmeric powder.

5.  If any extra filling remains, liberally add it to the kadhai.

6. Now, keep the flame medium and sprinkle about 1 tsp of salt over the pieces evenly. Cover with lid. After 2- 3 minutes, check on the pieces. Turn them gently and cover again. Keep checking intermittently on them until they are cooked. They are cooked when a tooth pick/ or knife can be easily pierced through. 

7. Plate it by garnishing with coriander leaves and a dash of lemon juice. You may eat it cold as well coupled with dashmi or fulka or chapati!