Here's a delicious Gujarathi recipe made using ridge gourd which is easy to prepare and fast to end up. Pair Turai Muthia Nu Shaak with rice or a traditional rotla and take pleasure in.

TURAI MUTHIYA NU SHAAK

Active ingredients

2 medium ridge gourds (turai).
3 tbsps oil + for deep frying.
1 tsp cumin seeds.
1 tsp carom seeds (ajwain).
1/4 tsp asafoetida (hing).
1 medium onion, sliced.
2-3 green chillies, sliced.
1/2 tablespoon chopped garlic.
2 medium tomatoes, sliced.
1 1/2 tsps red chilli powder.
2 tsps coriander powder.
1/2 tsp turmeric powder.
Salt to taste.
1/2 cup sliced fresh fenugreek leaves (methi).
1/2 cup gram flour (besan).
1/4 cup whole wheat flour.
A pinch of baking soda.
Salt to taste.
1/2 tsp garam masala powder.
1/2 tsp sugar.
Chopped fresh coriander for garnish.

Method.

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