Shahi Bharwan Turai #Exotic Indian Curry | ChefHarpalSingh | chefharpalsingh

This humble vegetable ridge gourd has been transformed into an exotic Indian curry,-Shahi Bharwan Turai perfect for a celebration at home..

Ingredients :
Turai (sponge gourd) peeled and cut into big pieces - 4-5
Ginger finely chopped - 1 tsp
Green chilli finely chopped - 2-3nos
Paneer grated - 200grms
Fresh coriander leaves chopped - 1 tsp
Turmeric powder - a pinch
Chopped cashew nuts - 1 tbsp
Chopped raisins - 1 tbsp
Oil - 1 ½ tbsp
For Gravy
Onions roughly chopped - 2 nos
Cashew nuts - 8-10
Tomatoes chopped - 3 nos
Salt - to taste
Kashmiri red chilli powder - 1 tbsp
Coriander powder - 1 tbsp
Turmeric powder - ½ tsp
Ginger garlic paste - 1 tbsp
Green chillies slit - 2-3 nos
Fresh cream - 2 tbsp
Qasoori methi - ½ tsp
Fresh coriander - 2 tbsp
Oil - 2 tbsp + to drizzle
Ginger juliennes - ½ inch piece

For Garnish
Coriander Sprig - for garnish

Method:-
• Scoop the seeds from the turai (sponge gourd) to make pockets. Boil the water in a pan with salt and little turmeric powder.
• Heat oil in a pan add in chopped ginger, green chilies and sauté well. Add chopped cashew nut, raisins, turmeric powder, salt, chopped coriander, grated paneer and mix well. Remove it in a bowl and set aside.
• Now add the turai (sponge gourd) to the boiling water and blanched the turai (sponge gourd) until soft, strain and keep aside.
• Heat oil in a pan add onions and sauté until golden brown.
• Meanwhile stuffed the turai (sponge gourd) with paneer mixture and keep aside.
• Now add chopped tomatoes, ginger and garlic paste to the pan and sauté well.
• Add red chilli powder, coriander powder, turmeric powder, salt and cashew nut and mix well.
• Meanwhile grease the baking tray , place the stuffed turai, sprinkle some red chilli powder, turmeric powder, salt mix and drizzle little oil and bake it at 200 degree for 7-8 mints.
• Now add the prepared masala to the grinder and grind it to a fine paste.
• In the same pan add in ginger juliennes, slit green chillies and sauté.
• Now add the ground paste, mix well and cook until thickens
• Add fresh cream, qasoori methi, mix well and switch off the flame
• In a serving platter pour the gravy and they place the turai. Garnish it with coriander sprig, ginger juliennes and serve hot.

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