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Turai with Panch Phoran

8 Jun

Turai with Panch Phoran.

Ridge gourd / turai is peeled and chopped into small chunks. It is then cooked in oil along with panch phoran and garlic. Finish the turai with spice powders and serve turai with panch phoran with steamed rice.
Makes: around 2 Servings of Turai with Panch Phoran.


Ridge Gourd / Turai 1 Long
Garlic 2 Cloves
Cumin Powder a big Pinch
Red Chili Powder a big Pinch
Turmeric Powder a Pinch
Broken Red Chiles 4 – 5
Curry Leaves 4
Panch Phoran 1 tsp
Salt to Taste
Oil 1 tsp

Method of preparation:

Peel and crush the garlic cloves.
Remove little bit of both ends and horizontally divide the turai into 3 sections.
Remove the thick outer peel with help of a knife.
Wash the peeled ridge gourd and chop into big chunks.

Heat oil in a pan, add garlic cloves, panch phoran, broken red chiles and curry leaves.
Once mustard seeds start spluttering, add chopped ridge gourd and salt.
Cook covered on low flame for around 5 – 8 minutes or until ridge gourd is soft.
Stir in cumin powder, red chili powder, turmeric powder and salt.
Remove from heat and serve turai with panch phoran with steamed rice.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chillies or with red chili powder.
Variations: You can also add chopped onion along with ridge gourd if you wish.
Other Names: Turai with Panch Phoran.