Chori Turia nu Shaak
What is Chori Turia Nu Shaak?
A simple vegetable side dish or sabji is called shaak in Gujarati. Its usually enjoyed with some rotli or paratha along with a dal and some rice. A typical daily Gujarati meal at my home is one or two shaak, dal or kadhi, roti, chaas and a salad. If I make roti then I don’t make rice, if there is rice on the menu then rotis will not be made. Chori Turia nu Shaak is just simply a mixture of chori and turia. Chori (Vigna Sinensis) is also known as yard long beans, asparagus beans, Chinese long beans or snake beans. The ones available in India and the ones I’ve seen in Indonesia are really long. Turia is ridge gourd.
Most daily Gujarati shaaks or vegetables are simple with few spices. Many homes use fresh ginger and fresh green chilis, little or no red chili powder, turmeric powder and all have dhana jiru powder added at the end. Dhana is coriander and jiru is cumin. Every Gujarati Masala(spice)box or tin will have dhana jiru powder.
Here are some examples of simple shaaks:
What else can be added to Chori?
Try replacing the turia or ridge gourd with chopped brinjal or cook it with some peas. Adding cubed potatoes is another option.
My Father in Law loved it
Every Saturday, my father in law loved going veggie shopping to the famous Old Mackinnon Market in Mombasa. Old Mackinnon Market or Markiti as its commonly known was built by the British Company JL Limited in the year 1914 to serve mainly the colonialists. Yes, that’s how old the market is. Years ago it served as a trading centre and was named and opened by then the British Governor of Kenya, Sir Henry Mackinnon. The market is now gazetted as a National Monument. I love going to the market for all my fruits and vegetables. Just the riot of colors, aroma of spices, the sweet fruits beckoning you and familiar faces makes the trip worth while. So coming back to my father in law, whenever he would go to the market, he would not miss buying chori as it was his favorite.
- Its a good healthy vegan dish
- Its gluten free if you do not asafetida. Asafetida is usually mixed with wheat flour unless you get the pure form.
- For a Satvik version, don’t add garlic.
- For a Jain version don’t add garlic or ginger
Go on check out the recipe for this simple shaak and enjoy it.
CHORI TURIA NU SHAAK (VEGETABLE)
4 cups chopped chori (about 500g)
2½ cups diced turia (ridge gourd)
½ tsp mustard seeds (rai)
½ tsp carom seeds (ajwain, ajmo)
1 tsp cumin seeds (jeera)
½ to 1 tsp green chilli paste
1 tsp ginger paste
¼ tsp turmeric powder ( haldi)
a generous pinch of asafetida
4 cloves of garlic, finely chopped
2 tbsp coriander cumin powder (dhana jiru)
1 to 1¼ tsp salt
½ tsp sugar (optional)
1 tsp oil
3 tbsps chopped fresh coriander
- Wash the yard long beans. Trim both the ends and chop the beans into about a ¼ inch thickness. If you find some of the beans are not tender then open them up and remove the tender beans.Throw the peel away and mix the beans with the chopped beans.
- Wash and peel the ridge gourd. Chop of the ends and taste it to make sure that the ridge gourd is not bitter.
- I don’t like to peel the skin off completely. Cut the turia or ridge gourd into cubes.
- Heat oil in a wide pan. When it is hot add mustard, cumin and carom seeds.
- When they begin to splutter add the chopped garlic. Stir fry till the garlic becomes light pink.
- Add ginger and chilli pastes, turmeric powder and asafetida.
- Add the chopped turia and chori.
- Add salt and sugar and mix well.
- Cover and let the vegetables cook for 10 minutes over low heat. If you want to make it in the pressure cooker, then let it cook over low heat for 1 whistle only.
- Add dhana jiru and mix well.
- Garnish with fresh chopped coriander and serve.
- Can add red chilli powder if you like.
- Taste the ridge gourd from both ends before cutting. It can be bitter sometimes.
- To buy fresh ridge gourd, press it gently between your thumb and finger. If it is soft then its not fresh. Should be a bit firm.
- Dhana jiru is available ready made in Indian shops. However, its very easy to make it at home. Take 1 part coriander seeds and ¼ part cumin seeds. Roast them separately till you get a pleasant aroma. Let the seeds cool and then grind to a powder.
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