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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.
5 from 7 votes
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course sabji, shaak, Side Dish
Cuisine Gujarati
Servings 4 servings


  • 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
  • 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


  • 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.


  • 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.
Keyword Matar Turai Sabji, Matar Turia Nu Shaak