Turai is one of the fastest cooking vegetables. No part of it goes to waste; the skin could be used to make delicious chutney. I have come cross so many ways to make those chutney and I am sure they all taste fantastic. My Mamma used to say in olden days when the groom-to-be’s relatives come to see the bride-to-be and her family, they would ask the bride-to-be what are the vegetables that can be prepared in less time and the answer used to be tomato, kakadi (cucumber), papad and turai. And if you give this answer, you are pretty much assured to be engaged. I find these golden day stories especially from my Mamma, Naani’s stories very interesting. Don’t you think so? Without prolonging further, I will share a recipe of Turai, but this is not going to be a super fast one, but tastes very good.
Turai, peeled, slit in the center and cut into big chunks
2 – 3 tsp oil
1 tsp rye or rai
1/2 medium size or 1 small onion
1/2 medium size or 1 small tomato
1 & 1/2 tbsp whole dhania seeds
2 red chilies or per taste
2 tsp rice
2 tbsp coconut
Masala and turai ready to be cooked
Dry roast dhania, rice and coconut and use 1 tsp oil to roast red chili, onion and tomato. Grind into to smooth paste. Heat oil in a kadai and add rye, let it splutter. Then add turai, mix well and let it cook until half way through. Now add the ground paste, mix well; add water if necessary and let it cook until turai is cooked through. The masala should also come to a boil before serving hot with roti or paratha. The masala tastes very good with rice too. Enjoy.
Masala Turai served for dinner
I want to thank Easycrafts for granting me the Brilliant Blog award. I am speechless yet greatful to all the bloggers and readers around the world who take the time to read my recipes and try them out. I would like to pass it on to: