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Afsar Azeez

STUFFED RIDGE GOURD/ BHARWAN TURAI

4.91 from 11 votes
I'm sharing an interesting yummy recipe of Turai. 😁😁,ha ha 😂, I know many people don't like this vegetable and may think, what is interesting and yummy. There are myriad vegetables which are liked by some and disliked by some people,, one is turai. I too was bored by preparing 2 to 3 varieties of turai, so I prepared this stuffed turai. This recipe of mine is different from other varieties of stuffed turai, I prepared a mix of aromatic masalas and spices and stuffed it in turai, which has given the dish a very delectable and delicious 😋 taste. I'm sure who don't like turai will also love to eat this yummy delicious stuffed turai.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course: Side Dish
Cuisine: north indian
Ingredients Equipment Method Notes

Ingredients
  

  • 250 -300 gms Turai
  • 1 Onion small
  • Curry leaves 8 to 10
  • 2-3 tbsp Oil
  • 1/2 tsp Red chili powder
  • 1/4 tsp Turmeric powder
  • 1/2 tsp Corriander powder
  • 1/4 tsp Garam masala
  • 1/2 tsp Kitchen king masala
  • 1/2 tsp Zeera powder
  • 1/4 tsp Dry mango powder
  • 3 tsp Kasuri meethi
  • Salt as per taste

Equipment

  • Pressure cooker
  • Pan
  • Small bowl
  • Ladle

Method
 

  1. 1. In a bowl, add all masalas that is, 1/4 teaspoon red chili powder, a pinch of turmeric powder, 1/4 teaspoon coriander powder, garam masala, kitchen king masala, zeera powder, dry mango powder, kasuri meethi ( crush it with your palm),salt, add 1 table spoon oil and mix thoroughly. Scrape the turai, ( see notes) and cut into 2 inches pieces, slowly scoop out the center (as shown in the pic).
  2. 2.Stuff the masala into the turai, carefully push it inside and keep them aside.
  3. 3.Heat 2 table spoon oil in a pan, add sliced onion, curry leaves and saute until onions turn light pink.
  4. 4.Add 1/4 teaspoon red chili powder, 1/4 teaspoon Coriander powder, a pinch of turmeric powder, mix well.
  5. 5. Add the stuffed turai, mix well, now add the remaining mixed masala, 1/4 cup of water, mix well.
  6. 6. Close lid and pressure cook on slow flame for 2 whistles and switch off the flame.
  7. 7. Open the lid after the pressure is released, mix well and check the taste, add salt and chili powder if necessary ,mix well and cook until oil separates. Switch off the flame, its ready to eat.

Notes

  1. Turai should be of medium size ,if it's thin you can't stuff the masala properly.
  2. Just Scrape the outer edges, don't remove the full skin,or else it will be mashed up while cooking.
  3. You can cook in kadhai or pan instead of pressure cooker.
  4. MOST IMPORTANT, after Scraping ,cut a small piece and taste, sometimes turai will be bitter in taste, discard it.