A classic Gujarati curry where tender ridge gourd is simmered in a sweet, sour, and spicy tomato gravy with savory colocasia leaf rolls. It's a delightful combination of textures and flavors, perfect with hot rotis.
Prep15 min
Cook25 min
Servings4
Serving size: 1 cup
341cal
7gprotein
39gcarbs
19g
Ingredients
500 g Ridge Gourd (Peeled and chopped into 1-inch pieces)
12 pieces Patra (From a ready-made roll, cut into 1-inch thick slices)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
A refreshing and crunchy Indian salad made with chopped onions, tomatoes, and cucumbers. It's seasoned with lemon juice and spices, making it the perfect cooling side dish for spicy curries and biryanis.
About Turiya Patra nu Shaak, Rotli and Kachumber Salad
Fiber-rich Turiya Patra nu Shaak with soft rotli and fresh kachumber – a gut-friendly, homestyle meal!
This gujarati dish is perfect for lunch. With 680.6700000000001 calories and 16.7g of protein per serving, it's a nutritious choice for your meal plan.
fat
(Slit lengthwise)
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
2 tsp Coriander-Cumin Powder
0.5 tsp Garam Masala
1 tbsp Jaggery (Grated or powdered)
1 tbsp Lemon Juice (Freshly squeezed)
1.25 tsp Salt (Or to taste)
1.5 cup Water
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Prepare the Tempering (Vaghar)
Heat oil in a heavy-bottomed pan or kadai over medium heat.
Add the mustard seeds and wait for them to crackle and splutter, which takes about 30 seconds.
Add the cumin seeds and asafoetida. Sauté for another 15-20 seconds until the cumin seeds turn golden and aromatic.
2
Sauté Aromatics and Build Gravy Base
Add the finely chopped onion and sauté for 3-4 minutes until it becomes soft and translucent.
Stir in the ginger-garlic paste and slit green chilies. Cook for about 1 minute until the raw aroma disappears.
Pour in the tomato puree. Cook for 5-7 minutes, stirring occasionally, until the mixture thickens and you see oil separating from the sides of the masala.
3
Add Spices and Cook the Ridge Gourd
Add the turmeric powder, red chili powder, coriander-cumin powder, and salt. Mix well and cook the spices for 1 minute.
Add the chopped ridge gourd (turiya) and stir gently to coat it thoroughly with the masala.
Pour in 1.5 cups of water and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and let it simmer for 10-12 minutes, or until the turiya is tender but still holds its shape. Avoid overcooking.
4
Incorporate Patra and Final Flavors
Once the turiya is cooked, gently stir in the jaggery and lemon juice. Cook for 1-2 minutes until the jaggery has completely dissolved.
Carefully place the patra slices into the gravy. Submerge them gently without stirring vigorously to prevent them from breaking.
Let the curry simmer for another 2-3 minutes, allowing the patra to soften slightly and absorb the gravy's flavors.
Sprinkle the garam masala over the top and give one final, gentle stir.
5
Garnish and Serve
Turn off the heat and garnish with freshly chopped coriander leaves.
Let the shaak rest for 5 minutes before serving to allow the flavors to meld.
Serve hot with phulka rotis, parathas, or steamed rice.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
