TURIYA PATRA SUBZI

                               TURIYA PATRA SUBZI

                                                         (Serves 2-3)

It’s very famous Gujarati subzi. It may sound like an unusual combination but when it comes to a taste it has a very unique taste. It’s a combination of ridge gourd and steam cooked patra.

INGREDIENTS:

·      0.75 lb. OR about 340gm. Turiya/Ridge Gourd/Chinese Okra

·      8 Round piece of Ready To Eat Patra (I use Deep Brand ready to eat Frozen Patra)

·      3 T Oil

·      ½ tsp. Mustard Seeds

·      ½ tsp. Cumin Seeds

·      2 Whole Dry Red Chilies

·      Pinch Asafoetida

·      7-8 Curry Leaves

·      1 T Garlic, chopped

·      1 T Ginger, finely chopped

·      2-3 Green Chilies or as per taste, chopped

·      ¾ tsp. Turmeric Powder

·      1 tsp. Kashmiri Red Chili Powder or as per taste

·      Salt as per taste

·      ¾ cup Water

·      1 tsp. Coriander Powder

·      ½ tsp. Cumin Powder

·      1 ½ tsp. Sugar or as per taste

·      1 ½ tsp. Lemon Juice

·      ¼ to 1/3 tsp. Garam Masala

·      2 T Coriander Leaves, chopped

LET’S COOK:

Wash and peel turiya. Peel turiya between ridges too for even cooking.

Cut turiya in medium size pieces.

Bring 8 frozen patra pieces out from freezer and keep it in a bowl on kitchen counter to thaw.

Heat Oil in a nonstick pan on medium heat.

Once oil is hot add mustard seeds. Let mustard seeds to pop.

Add cumin seeds and allow them to sizzle for few seconds.

Add 2 whole dry red chilies, asafoetida and curry leaves and allow curry leaves to sizzle for few seconds.

Add chopped garlic and let it sizzle for few seconds.

Add chopped ginger and green chilies and stir-fry for few seconds.

Add turmeric powder and Kashmiri red chili powder and turiya pieces and mix well.

Add salt (NOTE: Try to add less salt in the beginning, because it may look lots of turiya at this point but at the end it will shrink a lot and that time your subzi may be over salted so add less salt right now and adjust the salt at the end as per taste) and add ½ cup water (NOTE: Remember turiya will release lots of water so don’t add too much water) and mix well and cover the pot and cook on medium heat for 5-6 minutes or until turiya turns tender.

Add coriander powder, cumin powder and half portion of chopped coriander leaves and cook for 1 minute.

Add sugar, lemon juice and garam masala and mix well.

Add patra pieces and ¼ cup water and mix subzi and cover the pot and bring it to a quick boil.

Switch off the heat.

Keep it close for 2 minutes.

Mix subzi and garnish with remaining half portion of coriander leaves.

Serve hot with Roti, Paratha and Basmati Rice.Enjoy...
Click on the link below to like my "RASOI" Page. 

https://www.facebook.com/pages/RASOI/294579340553283