Toori (smooth gourd)in onion tomato base

Alka Keswani — Sun, 03 Aug 2008 00:17:16 +0000

Toori, turai or ridgegourd, is very popular in Sindhi cuisine.Globally it is known by many different names, like Angled loofah/luffa, ridged loofah, ridged gourd, silk gourd, angled gourd, silk squash, Chinese okra sing qua, tori or toray (Indian), see gua (and other Chinese variations), patola (Philippines)etc As the name suggests, ridged gourds have ridges,while smooth gourds have smooth surface The flesh of these gourd is white, with a cottony texture inside. Both the smooth and the angled gourds can be eaten peeled raw or cooked when the fruit is young; but, as it matures, the flavour becomes more bitter. Even when eaten young, many people still find the flavour disagreeable. Many gourds are dried and used to store water and food, while others are used for dippers, cups, and spoons and as loofah or Lufa too. The wide range of musical instruments that has been produced from the gourd is astounding.(source:Various gourds) Toori, turai or smooth gourd is yet another green vegetable that is very frequently cooked in my Rasoi, as it is very easy to digest and all the gourds are low in Saturated Fat and Cholesterol and High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.(Source:Natural environment.com) This recipe goes to dear Srivalli of cooking4allseasons for her event Curry Mela Print Toori (smooth gourd)in onion tomato base Prep time: 15 mins Cook time: 25 mins Total time: 40 mins Serves: 1-2 Smooth and ridge gourd recipe, an easy and healthy toori or Turai recipe Ingredients Smooth gourds (I always prefer smooth ones than ridged, but you can choose any) 250 gm Onion 1 Tomato 1 Green chillies 1-2 Ginger just a little Salt Turmeric powder ¼ tsp Coriander powder ½ tsp Garam masala powder ¼ tsp Oil 1 tsp or more Method Peel, wash and chop toori into small chunks (as those of onion) Peel and finely dice onion Now take a pressure cooker or thick bottomed pan (I always use cooker) and put some oil Add chopped onions and cook them till brown in colour (not too dark) Then add chopped tomatoes, chillies, ginger, salt, all masalas and mix properly Then add toori and mix well Since fresh toori have lots of water content, so these hardly require extra water to be added to cook them, but if it is not fresh or if you do not want to take a chance, then add few spoons of water and close the lid of cooker (or let it cook in open vessel)and wait for 5-6 whistles later simmer it further till all the extra water evaporates Garnish with fresh coriander leaves and serve it with Khichdi (with added date palms) for that authentic taste 2.2.1

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Karela Basar

Alka Keswani — Mon, 16 Jun 2008 12:30:07 +0000

Half of the visitors arriving here would run away, for sure, after reading the name of this post…..Coz; that’s a normal reaction I expect from people who just can’t stand the bitterness of karela (bittergourd). But this post is for those other half, who will stay and would actually read the recipe…Kudos for them(bravo !). This is the simplest, basic recipe for making bittergourds and a bit of modification, like adding sliced potatoes, would actually save you from making additional dish for those fussy eaters who refuse to even have a look at these” bitter wonders”. They can enjoy potatoes in onion while you…The great karela lover… can relish your karelas . Print Karela Basar Prep time: 20 mins Cook time: 30 mins Total time: 50 mins Serves: 2-3 Bitter gourd, karela recipe, easy to cook and it actually tastes delicious. Ingredients Bitter gourds (karela) 250 gm Onion 3 large Tomatoes 2 small sized Salt Green chillies 2-3 Ginger Turmeric powder ¼ tsp Coriander powder 1tspn Garam masala powder ½ tsp Oil 2-3 tsp Method Wash, peel and slit bitter gourds. Put some salt and keep them aside for few hours Now rinse them with some water and fry them in LITTLE oil, till light golden colour Now use this oil, to cook onions which are sliced, until soft and pink Add chopped tomatoes, green chillies, ginger and some salt Let the mixture cook till onions are very soft and brown in colour Now add fried karelas, turmeric powder, coriander powder, garam masala powder and cook further on low flame If required, add few spoons of water and cook till karelas absorb the flavour of spices and turn soft Mostly sliced potatoes, that are slightly fried, are added with karelas, which are supposed to reduce the bitterness or karela.Moreover the kids wont refuse to eat this vegetable, when they see some potato slices peeping through the mixture of karela and onions;-) 2.2.1

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Toori (smooth gourd)in onion tomato base

Karela Basar