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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.
For 4 servings
Prepare the Tempering (Vaghar)
Sauté Aromatics and Build Gravy Base
Add Spices and Cook the Ridge Gourd
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.
This gujarati recipe takes 40 minutes to prepare and yields 4 servings. At 172.47 calories per serving with 2.46g of protein, it's a moderately challenging recipe perfect for lunch or dinner.
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Incorporate Patra and Final Flavors
Garnish and Serve
Omit the onion and ginger-garlic paste. You can add a pinch more asafoetida and a tablespoon of grated cabbage to the tempering for texture.
Increase the amount of red chili powder and add one or two more slit green chilies. You can also add a pinch of black pepper powder along with the garam masala.
For a richer, creamier texture, add 1-2 tablespoons of cashew paste or melon seed paste along with the tomato puree and cook until oil separates.
Add one small potato, peeled and diced, along with the ridge gourd for a heartier curry. You may need to increase the cooking time slightly to ensure the potatoes are tender.
Ridge gourd is an excellent source of dietary fiber, which aids in digestion, prevents constipation, and promotes a healthy gut microbiome.
The use of tomatoes, turmeric, and other spices provides a good dose of antioxidants like lycopene and curcumin, which help combat oxidative stress in the body.
Ridge gourd has a high water content, which helps in keeping the body hydrated and supports overall bodily functions.
This dish is entirely plant-based, making it a great source of nutrients without cholesterol. It's suitable for vegetarian and vegan diets.
It is a traditional Gujarati curry made with ridge gourd (turiya) and colocasia leaf rolls (patra) cooked in a tangy, sweet, and spicy tomato-based gravy. It's a popular dish in Gujarati households, especially during festivals and special occasions.
Yes, absolutely. To make a Jain version, simply skip the onion and ginger-garlic paste. The dish will still be flavorful due to the other spices and the unique taste of patra.
To prevent the patra from disintegrating, ensure you add them towards the very end of the cooking process. Once added, do not stir vigorously. Just gently submerge them in the gravy and simmer for only 2-3 minutes.
Yes, it is a relatively healthy dish. Ridge gourd is low in calories and high in fiber and water content. The dish is packed with vegetables and spices. To make it healthier, you can reduce the amount of oil and jaggery used.
A single serving (approximately 1 cup or 310g) of Turiya Patra nu Shaak contains around 250-300 calories. This can vary based on the amount of oil used and the specific ingredients in the patra.
Store any leftover shaak in an airtight container in the refrigerator for up to 2-3 days. The flavors often deepen overnight. Reheat gently on the stovetop or in the microwave before serving.
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