Shahi Turai

Turai (Ridge gourd). When I was a kid, i used to hate turai. Although my mom explained all the good nutrition turai has, my answer was always a strict NO it.

Well I guess not just kids, even grown ups hate to eat it too often.

But shaahi turai is one such delicacy that makes every kid and grown up crave for in their regular menu.

Ingredients :
Turai : 250 gms
Cashew nuts : 8 - 10
Coriander leaves and stalk : 1/2 cup
Green Chilies : 4 to 5 (Depends on your spice intake)
Onions : 1/2 cup
Garlic pods : 3 to 4 peeled and smashed
Butter : 1 tspn
Cumin / Jeera : 1 tspn
Curry leaves : Few
Garam Masala powder : 1/4 tspn
Sajeera : 1/2 tspn
Black Peppercorn : Few (Depends on your spice intake)
Butter milk : 3/4th cup
Thick curd : 1 tspn

Method:

• Soak Cashew nuts in hot water for 5 to 10 mins and blend it with green chilies and coriander leaves and stalks.

• Add thick curd to the blender and blend cashew nut, chilies and coriander leaves in to a thick paste.

• Now place a pan on medium flame, add butter and oil to the pan.

• Once oil is heat up add jeera, garlic pods and curry leaves.

• Now add chopped onion and saute until they turn translucent.

• Now add turai mix. Add salt to turai and mix well. This will help turai to release its water.

• Turn the flame to low and close the lid. Let turai cook for 8 - 10 mins on low flame.

• Once turai is cooked on low flame, open the lid and check if turai had reduced to half of its quantity. This indicates turai is cooked.

• I did not add any water as turai as it is fresh. If turai is not so fresh you can add 1/2 cup water to let turai cook until it comes bit soft.

• Now add cashew nut paste to turai and mix well.
• Now on other pan roast cumin, sajeera and black peppercorn and grind them.

• Add this spice mixture to turai and mix well.
• Now add butter milk to turai, close the lid and let it cook for 3 to 4 mins on low flame.
• You can add fresh cream, if you want. But i added butter milk so that spice mix can be absorbed by turai.

• Add garam masala powder and mix well. Close the lid and let it cook for 3 to 4 mins on low flame.
• Once the curry come to roaring boil, turn off the flame and transfer it to a serving bowl.

•  Serve it with roti, naan, or bagara rice.