Bharwa Turai- sponge gourd stuffed with spices and shallow fried
Turai / tori /Gilki / Galka / Sponge gourd is a summer special vegetable . It is very nutritious and a low calorie vegetable. Turai is packed with fiber, water, vitamin and essential minerals. It is very light to digest so anyone can have it . Sponge gourd Is very good to have during summer season . It is slightly sweet and earthy in taste.
It is quite similar to zucchini but slightly soft in texture. Turai is like sponge which absorb all the flavours easily. Sometimes turai can taste bitter so its a good idea to taste a piece before start cooking it .
Though Turai is very healthy and light to digest , a lot of people don’t like the taste of it . Turai is slightly sweet so I prefer to cook it with just few basic spices so its natural taste will enhance . It taste best when cooked with minimum spices and Less oil but everyone have their own preferences .
This bharwa turai ki sabji I tried to make after having it at my friends place. I liked it as it is different and interesting . When i made it at home as a side dish with daal chawal , everyone in my family liked it and now i will be making it regularly.
How To Make Bharwa Turai
The method is quite simple. Choose fresh and tender, small in size but heavy in weight turai .Just lightly peel or scrape the turai and make small pieces and then slit from the center to make a cavity. In a bowl add all the dry spices, crushed peanuts, chopped green chili and coriander. now stuff this mixture in the turai pieces. Heat oil in a pan add jeera and asafoetida and then place all the pieces in it , cover and cook on low heat til it start releasing water. Then increase the heat to medium and cook till done. If still there lots of water released then open the lid and cook for few minutes on high heat to evaporate the moisture. serve the stuff turai with roti paratha or daal rice
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Bharwa turai | Bharwa Gilki | Stuffed Sponge gourd
Ingredients
- 500 gm Sponge gourd / Turai /Gilki
- 2 tbsp Peanuts / Moongphali (Roasted)
- 2 Green Chillies / Hari Mirch
- 1/4 cup Fresh Coriander / Cilantro / Hara Dhaniya
- 3 tbsp Coriander Powder / Dhaniya Powder
- 2 tbsp Mango Powder / Amchoor Powder
- 2 tbsp Red Chilli powder / Laal mirch powder
- 1 tsp Fennel powder/ Pisi Saunf
- to taste Salt / Namak
- 1 tsp Turmeric Powder / Haldi Powder
tempering/ tadka
- 1 tsp Cumin Seeds / Sabut Jeera
- 1/4 tsp Asafoetida / Hing powder
- 3 tbsp Cooking Oil
- few Curry Leaves / Kadi Patta
Instructions
- Wash and lightly peel the turai and chop into medium size pieces and then make slit in the center of each pieces to make a cavity.
- Crush fresh coriander, green chili and peanuts and make a slightly coarse paste.
- In a bowl add all the powdered spices and fresh coriander paste and mix well. Now taste it and adjust the spices if needed
- Now stuff this masala mix in all the turai pieces.
- Heat oil in a pan (try to choose a heavy flat bottom pan if available )and add cumin seeds and asafoetida, then add curry patta .
- Add all the turai pieces in the pan , cover with a lid and cook on low heat.
- Turn the sides of the pieces 2-3 times for even cooking.
- When turai start releasing water and become half done then increase the heat to medium so the extra moisture get evaporated.
- When turai get done then remove the lid and let it cook for 2-3 minutes so the moisture get dried up.
- Now bharwa turai is ready to serve, enjoy with roti, paratha or daal chawal.
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