MATAR TURIA NU SHAAK/ PEAS & RIDGE GOURD STIR FRY
Matar Turia nu Shaak is an easy to make, healthy, delicious stir fry, sabji or shaak that is usually served as a part of a main meal with roti, paratha or rice.
Ingredients
- 5 cups chopped chunks of turia about 3 large turia
- 1 cup fresh peas
- 1 tsp green chilli paste
- 1 tsp ginger paste
- 2 tsp garlic paste
- a pinch of asafetida hing
- 1 tsp oil
- 1 tsp salt
- ⅛ tsp fenugreek seeds
- ½ tsp mustard seeds
- 1 tsp cumin seeds
- ½ tsp turmeric powder
- 1 tsp coriander cumin powder
- ¼ cup water optional
- 3 tbsp chopped fresh coriander
Instructions
- Slice off the ends of the turia. Taste the flesh to make sure that the turia are not bitter.
- Peel the turia using a peeler. I like to leave the peel in some parts of the turia to give body to the vegetable.
- Wash the turias before chopping. Cut them into chunks.
- Heat oil in a wide pan over medium heat.
- When the oil is hot, add fenugreek, mustard and cumin seeds. When the seeds begin to sizzle, add garlic.
- Stir fry the garlic for a few seconds. Add chilli and ginger paste. Stir fry for a few seconds.
- Add hing and turmeric powder. Mix and immediately add the turia chunks and peas.
- Add salt and mix the vegetable well. Cover the pan and lower the heat.
- Cook till the turia are done. After 5 minutes check on the vegetable. If there is not much water, then you may need to add some for the turias to get cooked. Don't add all of the ¼ cup. Just add a bit. You can add the remaining if required later.
- When the turias and peas are cooked add the coriander cumin powder and fresh coriander. Mix well.
- Serve the vegetable with parathas, chappatis or rice.
Notes
- Always buy an extra turia just in case one turns out bitter.
- You can use any proportion of the vegetables you like. The above recipe is just a guideline.
- If you don't like the crunchy taste of the peel, then peel the turia completely.
- Can add a ¼ cup of fresh tomato puree if you like after the vegetable is nearly cooked.