Friday, 7 September 2012

179. turia with cashew nut gravy

Healthy and rich

Ridge gourd (luffa) known as turai or turia in some parts of India, is a summer vegetable. Its spongy inside and cooks quickly. Its rich in dietary fiber and low in fat and cholesterol. Its high in Vitamin C, riboflavin, thiamin, iron, zinc, magesium and manganese. It has blood purifying properties. Turia can be cooked on its own with a bit of tomato puree or with other vegetables. I made turia in cashew nut gravy and loved the rich taste. Buy turias that are tender and not too fat. The fat ones tend to have lots of seeds in them. If you press the turia gently and its not firm, then don't buy it. It has begun to grow fibrous. It will not cook well. And the most important thing to remember is to taste the ends. If bitter do not use it.



TURIA (RIDGE GOURD) WITH CASHEW NUT GRAVY
4 Servings

6 cups of peeled and cubed turia
½ cup cashew nuts 
1 tbsp oil
1 tsp salt
¼ tsp fenugreek seeds (methi)
¼ tsp turmeric powder (haldi)
pinch of asfoetida (hing)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ to 1 tsp green chilli paste
1 tsp ginger paste
1 tsp garlic paste
1 cup  tomato puree
¼ cup water
½ to 1 tsp red chilli powder
2 tbsps chopped fresh coriander

  1. Roast the cashew nuts lightly in a pan. Grind into a coarse powder when they cool down.
  2. Heat oil in a wide pan over low heat. When it is hot add the fenugreek seeds. 
  3. When they begin to turn light brown, add the mustard and cumin seeds.
  4. When they begin to splutter add the garlic, ginger, chilli pastes and asafoetida.
  5. Stir fry for a few seconds. Add the cashew nut powder. Stir fry till it begins to turn pink.
  6. Add tomato puree,turmeric powder, chilli powder, water, salt and the turia. Mix it well.
  7. Cover the pan and let the turias cook till done. This will take about 5 to 7 minutes.
  8. Mix and garnish with the coriander.
  9. Serve hot with chapattis, rotlis or rice.
Tips :
  • Add about ½ cup coconut milk or fresh cream if you like.
  • Add ½ cup of cooked sweet corn.
  • Do not soak turia in water after cutting it as it make the curry more watery.
You may want to check out the following:
Arti's pea kofta curry



Sending this recipe for the following event:



my kitchen odyssey

priya's versatile recipes


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Thank you for stopping by. Your comments are valuable to me.

Friday, 7 September 2012

179. turia with cashew nut gravy

Healthy and rich

Ridge gourd (luffa) known as turai or turia in some parts of India, is a summer vegetable. Its spongy inside and cooks quickly. Its rich in dietary fiber and low in fat and cholesterol. Its high in Vitamin C, riboflavin, thiamin, iron, zinc, magesium and manganese. It has blood purifying properties. Turia can be cooked on its own with a bit of tomato puree or with other vegetables. I made turia in cashew nut gravy and loved the rich taste. Buy turias that are tender and not too fat. The fat ones tend to have lots of seeds in them. If you press the turia gently and its not firm, then don't buy it. It has begun to grow fibrous. It will not cook well. And the most important thing to remember is to taste the ends. If bitter do not use it.



TURIA (RIDGE GOURD) WITH CASHEW NUT GRAVY
4 Servings

6 cups of peeled and cubed turia
½ cup cashew nuts 
1 tbsp oil
1 tsp salt
¼ tsp fenugreek seeds (methi)
¼ tsp turmeric powder (haldi)
pinch of asfoetida (hing)
½ tsp mustard seeds (rai)
1 tsp cumin seeds (jeera)
½ to 1 tsp green chilli paste
1 tsp ginger paste
1 tsp garlic paste
1 cup  tomato puree
¼ cup water
½ to 1 tsp red chilli powder
2 tbsps chopped fresh coriander

  1. Roast the cashew nuts lightly in a pan. Grind into a coarse powder when they cool down.
  2. Heat oil in a wide pan over low heat. When it is hot add the fenugreek seeds. 
  3. When they begin to turn light brown, add the mustard and cumin seeds.
  4. When they begin to splutter add the garlic, ginger, chilli pastes and asafoetida.
  5. Stir fry for a few seconds. Add the cashew nut powder. Stir fry till it begins to turn pink.
  6. Add tomato puree,turmeric powder, chilli powder, water, salt and the turia. Mix it well.
  7. Cover the pan and let the turias cook till done. This will take about 5 to 7 minutes.
  8. Mix and garnish with the coriander.
  9. Serve hot with chapattis, rotlis or rice.
Tips :
  • Add about ½ cup coconut milk or fresh cream if you like.
  • Add ½ cup of cooked sweet corn.
  • Do not soak turia in water after cutting it as it make the curry more watery.
You may want to check out the following:
Arti's pea kofta curry



Sending this recipe for the following event:



my kitchen odyssey

priya's versatile recipes


Pin It

No comments:

Post a Comment

Thank you for stopping by. Your comments are valuable to me.