Kaju Turia Nu Shaak

Recipe: Kaju Turia Nu Shaak

Kaju Turia Nu Shaak is a delicious, rich and healthy curry made  from ridge gourd, cashew nuts, spices and fresh tomato puree. Serve it with some naan, roti, paratha or rice. A flavourful and appealing way to serve turia or ridge gourd.

What is Ridge Gourd?

Ridge gourd (luffa) known as turai, torai or turia in some parts of India, is a summer vegetable. Also known as Luffa acutangula or Chinese okra, it belongs to the gourd family. Generally we call turai or ridge gourd a vegetable but actually it is a fruit. The more mature and ripe fruit is usually used as a cleaning| bathing sponge known as luffa.  Turia is  spongy inside and cooks quickly. It is rich in dietary fiber and low in fat and cholesterol. High in Vitamin C, riboflavin, thiamin, iron, zinc, magnesium and manganese we try to include in our diet as often as possible.  It has blood purifying properties. Turia can be cooked on its own with a bit of tomato puree or with other vegetables.

How To Buy The Right Ridge Gourd or Turia

Buy turias that are tender and not too fat. The fat ones tend to have lots of seeds in them and are usually in the ripening stage.  If you press the turia gently and it’s not firm, then don’t buy it. It has begun to grow fibrous. It will not cook well. And the most important thing to remember is to taste the ends. If bitter do not use it. It is best to peel some of the skin for easier cooking. You can use the skin to make a deliciously unique chutney. 

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Ingredients Required For Kaju Turia Nu Shaak

Ridge Gourd

Use Ridge gourd or turia that are tender and not too fat. When you press gently and the turia are not firm do not buy those. Cut off the ends and taste a bit of the flesh. If it is bitter do not use it. Peel the ridges away and a bit of skin. Don’t peel away all the skin. Cut the ridge gourd into bite size pieces. Depending on the size I usually chop about 3 long ridge gourds.

Cashew Nuts

We are going to toast the cashew nuts a bit and then powder them to a coarse consistency. Not only does it add a lovely nutty flavour but also makes the gravy or sauce creamy.

Sweet Corn

I like to add cooked sweet corn sometimes. You can make it without the corn and it tastes equally good. Use fresh, frozen or tinned corn.

Tomato Puree | Passata

Best to use freshly pureed tomatoes or passata. I like to cook the tomatoes with a little water till soft. Once they cool down a bit, I puree them in a blender without adding too much of the water that the tomatoes release.

 Oil

Use any oil of your choice. I prefer to use sunflower oil.

Salt

Add according to your taste.

Fenugreek Seeds

Also known as methi, methi ke dane. Adds an earthy flavour to the curry.

Mustard Seeds

Rai, sarson ke dane. Need a bit for tempering.

Cumin Seeds

Jeera, jiru. Need some for tempering.

Turmeric Powder

Haldi, hardar. Add a bit for flavour and colour.

Red Chilli Powder

Add according to your taste. If the green chillis are hot, you may skip red chilli powder.

Coriander Powder

Adds a grassy earthy flavour.

Cumin Powder

Add for flavour.

Garam Masala

Add according to your taste. Garam masala is easily available in most Indian Stores and bigger supermarkets. Or make the spice mixture at home like I do. Check out the recipe here.

Asafoetida

Known as hing in Hindi. It adds an umami flavour. Can skip it if you don’t have any. For a gluten free shaak or curry omit asafoetida as it contains wheat flour.

Green Chilli

Add according to your taste. Mince it to a paste or chop the chillis finely.

Fresh Ginger

Best to use grated or minced.

Garlic

Peel and mice or chop finely.

Water

Need some to cook the curry.

Fresh Coriander

Chop fresh coriander and use for garnishing and adding to the curry. If the stems are tender chop them finely as they are loaded with flavour.