Turai Muthiya nu Shaak Gujarati Special Sanjeev Kapoor Khazana

Here's a yummy Gujarathi recipe made using ridge gourd which is easy to prepare and quick to finish. Pair Turai Muthia Nu Shaak with rice or a classic rotla and enjoy.

TURAI MUTHIYA NU SHAAK

Ingredients

2 medium ridge gourds (turai)
3 tbsps oil + for deep frying
1 tsp cumin seeds
1 tsp carom seeds (ajwain)
tsp asafoetida (hing)
1 medium onion, sliced
2-3 green chillies, chopped
tbsp chopped garlic
2 medium tomatoes, chopped
1 tsps red chilli powder
2 tsps coriander powder
tsp turmeric powder
Salt to taste
cup chopped fresh fenugreek leaves (methi)
cup gram flour (besan)
cup whole wheat flour
A pinch of baking soda
Salt to taste
tsp garam masala powder
tsp sugar
Chopped fresh coriander for garnish

Method

1. Halve and scrape the ridge gourds. Take water in a bowl, add salt and mix well.
2. Roughly chop the ridge gourds and transfer in salted water.
3. Heat 2 tbsps oil in a nonstick pan. Add cumin seeds and once they start to change the colour, add tsp carom seeds, asafoetida and saut for a few seconds.
4. Add onion, green chillies and saut till the onions turn translucent.
5. Add garlic and saut for 30 seconds.
6. Add tomatoes and cook till they turn pulpy.
7. Add 1 tsp red chilli powder, 1 tsp coriander powder, turmeric powder and mix well. Add cup water, salt and mix well.
8. Add the ridge gourd and mix well. Cover and cook on medium heat for 8-10 minutes.
9. Heat sufficient oil in a kadai.
10. For muthiya, take fenugreek leaves in a bowl. Add gram flour, whole wheat flour, baking soda, salt, remaining coriander powder, garam masala powder, remaining red chilli powder, remaining carom seeds, sugar, 1 tbsp oil and mix well.
11. Add cup water and knead to a soft dough.
12. Divide the dough into equal portions and shape into cylinders. Slide in hot oil and deep fry till golden brown and crisp. Drain on absorbent paper.
13. Add the fried muthiyas to the ridge gourd mixture and mix well. Add 1 cup water, cover and cook on medium heat for 4-5 minutes.
14. Transfer in a serving bowl, sprinkle coriander and serve hot.

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