Ridgegourd is known as Turiya in Hindi and Dodka or ShiraLe in Marathi. Well, whatever you call it, I didn't like it a bit when I was growing up. But now, I have managed to actually like most of my veggies. It's either because I miss mom's food/kitchen miserably or looks like I have finally grown up!:-D
Ridgegourd-Moong daal
Ingredients
1 ridgegourd/dodka/shirale/turiya, peeled & cut into 2" long strips
1 tomato, chopped
1/4 cup yellow moong daal, soaked in water for 2 hours
salt to taste
1/2 tsp coriander-cumin powder
1 tsp green chili-ginger paste/watela aadu-marcha
1/4 tsp sugar
Tempering
2 tsp oil
1/2 tsp mustard seeds
1/2 tsp asafoetida
1/2 tsp turmeric powder
1/2 tsp cumin seeds
4 boriya chilies or 2 dry red chilies, halved
Garnish
1 tbsp fresh coconut
Method
1. Heat oil in a wok or kadai. Add all the ingredients for tempering.
2. As the seeds splutter, add drained moong daal. Saute for 30 seconds. Add tomato. Saute again for 30 seconds.
3. Now add ridgegourd strips. Let it cook in its own juice.
4. Add salt, coriander-cumin powder, sugar and chili-ginger paste.
5. Once the gourd is soft, garnish with coconut
Note -
1. Do not need any water. Let the gourd cook in its own juice.
5 comments:
Nice simple recipe for a regular cooking.
my mom makes a spicy sweet and sour recipe with turai that i really really love...and i so miss it that i am away from home and dont even get turai in this country....
it is indeed simple and nice reciep but i wonder even for cooking dal you do not require to add water? pls clearify i will definetly try this. thanks
Pari:
Thanks. Most of my recipes are for the regular day to day cooking!:-D
Priyadarshini:
Sweet sour turia sounds delicious. Thanks for dropping by.
Shaikh:
Ridgegourd is one of the watery vegetable. As soon as I added it to the pot, it left lot of water in which gourd and daal got cooked. So I didn't use any water. But while making it, if you feel that water left by the gourd is not sufficient, then you can surely add about 1/4 cup or so. Also, note that daal shouldn't get too mushy for this recipe. It should be cooked but still you should be able to see each and every grain. Hope it helps.
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