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Turai Methi

19 Oct

turai_methi_curry
Menthikura Beerakaya.

Ridge gourd is scraped, chopped and boiled till soft. Oil is tempered with garlic and spices. Then the fenugreek leaves are briefly fried before adding the cooked ridge gourd and the tamarind extract. Serve turai methi with steamed rice or with roti.
Makes: around 3 Servings of Turai Methi.

Ingredients:

Ridge Gourd 8 – 10 inch Long
Green Chiles 3 – 4
Fenugreek Leaves 1 Cup Packed
Garlic 3 Cloves
Tamarind 1 inch Sized Ball
Turmeric Powder a Pinch
Salt to taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 4
Oil 2 tsps

Method of preparation:

Lightly scrape the thick skin, wash, remove ends and chop ridge gourd into small pieces (around a cup and half).
Remove stems, wash and slice the green chillies.
Peel and lightly mash the garlic cloves.
Separate leaves and wash the fenugreek leaves thoroughly.
Soak tamarind in few tablespoons of warm water for some time and extract all the thick juice.

Boil the ridge gourd pieces in around quarter cup of water till the ridge gourd turns soft but not mushy (around 10 minutes).

Heat oil in a pan, add all talimpu ingredients in order.
Then add the garlic cloves and green chiles.
Fry briefly, stir in fenugreek leaves and fry till the leaves wilt and start to change color.
Then stir in cooked ridge gourd, tamarind extract and turmeric powder.
Cook covered for around 5 minutes to let all the flavors develop.
Uncover, add salt and stir fry for few seconds to let any excess moisture evaporate.
Serve turai methi with steamed rice and a papad.
Notes: Make sure to cook the ridge gourd well.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done. Fry the fenugreek leaves for longer time to reduce the magnitude of the bitterness.
Variations: You can also add few pinches of red chili powder just before removing from heat. Alternatively, cook the ridge gourd in the tempered oil instead of boiling.
Other Names: Turai Methi, Menthi Beerakaya, Menthikura Beerakaya.

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