Masala Turaii
(Ridge gourd, Zucchini with masala)
Turaii Masala is a delicious unique side dish. If you avoid eating Turai because you think Turai is a bland and boring dish, you will love Turai masala. Turai cooked with onion and spices is quite tasty and you will like to eat it anytime. This is a spicy amazingly delicious dish and perfect accompanimentfor parathas or chapattis.
Turai is an extremely popular vegetable and it is also known as Ridge gourd and similar to Zucchini. It is a bright green vegetable having white pulp with white seeds embedded in spongy flesh. Turai’s are best when they are young about 6 to 8 inches long and about 2 inches in diameter.
Masala Turai is cooked with skin so when making this dish always remember to buy firm and tender, Turai as matured ones might be fibrous and bitter. If you are tired of eating plain boring Turai then try this recipe, this is a spicy tasty dish.
Turai is an extremely popular vegetable and it is also known as Ridge gourd and similar to Zucchini. It is a bright green vegetable having white pulp with white seeds embedded in spongy flesh. Turai’s are best when they are young about 6 to 8 inches long and about 2 inches in diameter.
Masala Turai is cooked with skin so when making this dish always remember to buy firm and tender, Turai as matured ones might be fibrous and bitter. If you are tired of eating plain boring Turai then try this recipe, this is a spicy tasty dish.
|
Ingredients:
5 Turai (Zucchinis) 1 Medium size onion – fine chopped 1 Medium size ripe tomato- fine chopped 2 Teaspoons coriander powder ½ Teaspoon red chili powder ½ Teaspoon turmeric powder ½ Teaspoon mango powder (amchoor) 3 Tablespoons vegetable oil 1 Teaspoon salt or to your taste Cooking measurement conversion Measurement converter |
 Zucchini (Turaii)
|
Directions:
1. Wash theTurai's (zucchinis) and chop off the top and bottom tip.
1. Wash theTurai's (zucchinis) and chop off the top and bottom tip.
Wash Turai's well
|
Chop the top & bottom off
|
2. Cut the Turai in half length wise with the skin, and then chop them into 1”
pieces.
pieces.
Slice Turai’s half-length wise
|
Chop Turai’s into 1” pieces
|
3. If the Turai's are thick then cut the lengthwise halves in half again lengthwise.
Cut the lengthwise halves in half again
|
Chopped Turaii (zucchinis)
|
4. On medium high heat add 2 tablespoons oil in a wide non stick frying pan or
a wide heavy bottomed stainless steel pan, add chopped onions and sauté for
6 to 7 minutes or until they become light brown.
a wide heavy bottomed stainless steel pan, add chopped onions and sauté for
6 to 7 minutes or until they become light brown.
In a pan add oil & onions & fry
|
Onions become light brown
|
5. Add coriander powder, red chili powder, turmeric powder and mix all the
spices with the onions and fry them for few seconds.
spices with the onions and fry them for few seconds.
Add Coriander powder, Red chili powder and Turmeric powder mix and fry
|
Mix Spices with fried Onions
|
6. Add chopped tomatoes and cook for 5 to 6 minutes or until they become soft
and blend with onions, while cooking with the spatula mash tomatoes so that
they become soft quickly.
and blend with onions, while cooking with the spatula mash tomatoes so that
they become soft quickly.
Add chopped tomatoes
|
Mix Tomatoes with Onions & spices
|
With a Spatula mash Tomatoes
|
Onion Masala is ready
|
7. Add Turai (zucchini) pieces and sprinkle salt over, mix them well with the
spices, cover the pan and cook on low heat, for 20 to 25 minutes or until
Turai become tender but firm. Do not add any water because vegetables
cook on their own steam.
spices, cover the pan and cook on low heat, for 20 to 25 minutes or until
Turai become tender but firm. Do not add any water because vegetables
cook on their own steam.
Add Turai pieces and sprinkle salt
|
Sprinkle salt over Turai
|
Mix the Turai pieces with onion masala
|
Cover the pan and let Turai cook
|
8. While cooking stir and turn the Turai pieces periodically so that masala
(fried onion tomato mix ) coats them all the time.
9. Once Turai (zucchinis) become tender and if there is water in the bottom
then raise the heat up so that all the water evaporates quickly, then turn the
heat down.
(fried onion tomato mix ) coats them all the time.
9. Once Turai (zucchinis) become tender and if there is water in the bottom
then raise the heat up so that all the water evaporates quickly, then turn the
heat down.
Open the lid
|
Check Turai if it is tender
|
10.. Sprinkle mango powder and 1 tablespoon of oil over the Turai (zucchinis) and
fry them for about 5 to 6 minutes and keep turning them around frequently.
Once masala become brown and the skin of zucchinis become crisp turn the
stove off. Turai pieces should not be mushy, they should stay firm.
fry them for about 5 to 6 minutes and keep turning them around frequently.
Once masala become brown and the skin of zucchinis become crisp turn the
stove off. Turai pieces should not be mushy, they should stay firm.
Sprinkle Mango powder (Amchoor)
|
Sprinkle Oil over Turai
|
Turai is cooked
|
Masala Turaii / Zucchini with masala
|
|
|
|
|
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Thank you
Geeta Seth
Other recipes:
Arbi masala fried (Taro roots) Sauteed boiled potatoes with green peas
Turaii ki sabzi (Zucchini) Sarson ka saag
Boiled sauteed potatoes with masala Paneer curry
Lauki kofta (Bottle gourd, Ghyia) Lauki ki sabzi (Bottle gourd, Ghyia)
Arbi masala fried (Taro roots) Sauteed boiled potatoes with green peas
Turaii ki sabzi (Zucchini) Sarson ka saag
Boiled sauteed potatoes with masala Paneer curry
Lauki kofta (Bottle gourd, Ghyia) Lauki ki sabzi (Bottle gourd, Ghyia)
Copyright © 2011 www.northindiancooking.com, All Rights Reserved
