Tuesday, January 28, 2014

Gujarati Snack

Turiya Paatra

Turiya paatra features an unusual combination of ridge gourd and paatra. But, however uncommon the combination might sound to you, it is very common in gujarati tradition, and is a must-serve item for weddings held in gujarat. In the customary way, people add the paatras directly without steaming, but that takes much longer to cook. So, i always suggest steaming and adding the paatras as in this quick and easy version.

Preparation Time: 
Cooking Time: 
Makes 4 servings

2 cups ridge gourd (turai) cubes

6 to 8 paatra , cut into cubes
2 tbsp oil
1 tsp cumin seeds (jeera)
a pinch of asafoetida (hing)
1/2 tsp soda bi- carb
1 recipe coconut-coriander masala
1 tsp turmeric powder (haldi)
salt to taste
1 tsp sugar

For The Garnish

  1. Heat the oil in a non-stick kadhai and add the cumin seeds.
  2. When the seeds crackle, add the ridge gourd, asafoetida, soda bi–carb and 1 cup of water and mix well.
  3. Cover and cook on a medium flame for 5 minutes.
  4. Add the coconut-coriander paste, turmeric powder and salt, mix well and cook on a medium flame for another 5 to 7 minutes or till the ridge gourd becomes tender, stirring occasionally.
  5. Add the paatra and sugar, toss gently and simmer for 5 minutes, while stirring once in between.
  6. Serve hot garnished with coconut and coriander.

Recipe Source: Turiya Paatra

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