Turai (Luffa or ridged gourd) chutney-1

Bismillahir Rahmanir Raheem

I had bought turai from the Indian Store and intended to make the very old curry that I dont like very much. However, i ran down my memory lane and remembered the only vegetable I ate without complaints was the turai in the form of a chutney! I quickly called Mom and asked her for the recipe and made it. It was one delectable, thick, flavorful chutney. You could never guess it was turai!


Turai- 2 cups,sliced( top ridges scraped with a spoon)
Oil-2-3 tbs
salt- to taste
green chillies-2
dry coconut-1/2 cup
coconut milk-12 cup

for tempering:

cumin seeds-1/2 tsp
curry leaves-4-6
asafoetida-1/2 tsp

Method: Pour 1 tsp oil into a pan and stir fry the turai pieces until they become transluscent and set aside. Grind to a fine pastethe coconut powder, coconut milk, green chillies, turai pieces. transfer to a serving bowl. in the same pan, heat oil once again and put the cumin seeds and let them crackle. put the curry leaves aand the asafoetida  and cover with a lid for a brief time. pour the tempering on top of the chutney. Enjoy!

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