Turiya Patra nu Shaak

Name: Turiya Patra nu Shaak
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: gujarati
Ingredients: 8 pcs colocasia leaves (medium, stems trimmed); 1 cup chickpea flour (for patra batter); 1 tbsp tamarind paste (for patra batter); 1 tbsp jaggery (grated, divided); 1 pinch red chili powder (for patra batter); 1 pinch turmeric powder (divided); 1 tsp coriander powder (divided); 0.5 tsp salt (divided); 0.5 cup water (for patra batter); 500 g ridge gourd (peeled lightly and cut into medium cubes); 2 tbsp oil; 0.5 tsp mustard seeds; 1 tsp sesame seeds; 1 pinch asafoetida; 2 pcs green chili (slit); 1 inch ginger (grated); 1 tbsp lemon juice; 2 tbsp cilantro (chopped, for garnish)

RATING

4.3/5(42)

TASTE SCORE

8/10

A homestyle Gujarati sabzi where tender ridge gourd cooks down with soft slices of patra, a little sweetness, and gentle spices. It turns juicy, savory, and lightly tangy, making it perfect with roti or simple dal rice.

PREP

25m

COOK

20m

SERVES

1 KATORI

246 cal

SERVINGS

METHOD · 9 STEPS

prep · ~10 min
Prepare the patra leaves and batter.
1.Wash the colocasia leaves well and pat them dry.
2.Trim the thick veins lightly so the leaves roll easily.
3.In a bowl, mix chickpea flour, tamarind paste, half the jaggery, red chili powder, a pinch of turmeric powder, half the coriander powder, 0.25 tsp salt, and water into a smooth spreadable batter.
TIPKeep the batter thick enough to coat the leaves without dripping.
assemble · ~7 min
Layer and roll the patra.
1.Place one leaf shiny side down and spread a thin layer of batter over it.
2.Place another leaf on top, spread more batter, and repeat to make 2 stacks of 4 leaves each.
3.Fold in the sides tightly and roll each stack into a firm log.
steam · ~20 min
Steam the patra logs.
Place the logs in a steamer and cook until firm and fully set, 18 to 20 minutes. Cool slightly, then cut into thick slices.
TIPLet the logs cool for a few minutes before slicing so the rounds stay neat.
prep · ~5 min
Cut the ridge gourd.
Peel the ridge gourd lightly, keeping some of the tender green ridges, then cut it into medium cubes.
temper · ~2 min
Make the tempering.
1.Heat oil in a wide pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add sesame seeds and asafoetida.
4.Add green chili and grated ginger and cook for 20 to 30 seconds.
TIPUse a wide pan so the ridge gourd cooks quickly without turning watery.
saute · ~10 min
Cook the ridge gourd.
1.Add the ridge gourd and mix well with the tempering.
2.Add the remaining turmeric powder, remaining coriander powder, and 0.25 tsp salt.
3.Cover and cook on medium-low heat until the ridge gourd is just tender and releases its moisture, 8 to 10 minutes.
mix · ~4 min
Add the patra and finish the shaak.
Add the sliced patra, remaining jaggery, and lemon juice. Toss gently and cook uncovered for 3 to 4 minutes so the flavors come together and the sabzi turns semi-dry.
TIPMix gently after adding the patra so the slices stay whole.
garnish
Garnish with cilantro.
serve
Serve hot with roti or dal rice.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Trim only the thickest leaf veins; over-trimming can tear the colocasia leaves while rolling.
2
Spread the besan batter in a thin, even layer so the patra cooks through without a raw center.
3
Steam the patra until a knife comes out clean; under-steamed rolls can turn gummy in the shaak.
4
Cool the patra logs before slicing, or the rounds may squash and break when tossed with turiya.
5
Keep the ridge gourd pieces medium-sized so they soften quickly but do not disappear into the gravy.
6
Cook the ridge gourd covered only until just tender, then finish uncovered to get the classic semi-dry texture.
7
Add lemon juice at the end after the patra goes in, so the tang stays bright and balanced.