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| Turia Masala |
Turia is a famous Indian vegetable available all over India. Here in the States my mother-in-law grows plenty in her garden. It is amazing that none of these Turia come out bitter in taste. Because Turia tend to be bitter sometimes, it is a good idea to cut a little slit and taste them before cooking.
Turia is also called a luffa squash. It is known as Luffa aegyptiaca. It is used as scrubber and sponge. It is famously know as Ridge Gourd because of its ridges. It is very rich in calcium, phosphorus and iron.
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| Fried Besan |
Masala Ridge Gourd Recipe
Cooking Difficulty Level: Medium
Cooking Time: 25 Minutes
Recipe Type: Vegan
Ingredients:
| 7 or 8 | Turia | |
| 4 | Tbsp | Besan (Chickpea Flour available at Indian or Ethnic Store) |
| Salt to Taste | ||
| 1 | Tsp | Red Chili |
| 1 | Tsp | Green Chili Paste |
| 1 | Tsp | Ginger Paste |
| 1/4 | Tsp | Turmeric |
| 1/4 | Tsp | Garam Masala (optional) |
| 3 | Tbsp | Canola Oil |
| 2 | Tbsp | Cumin & Coriander Powder |
| Garnish | Coconut Powder & Cilantro |
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| Peeled & Cut Turia |
How to Prepare:
- Wash Turia thoroughly. As I mentioned above, make a small slit and taste for bitterness.
- Peel Turia until smooth.
- Cut into 1 & 1/2 inch slices (refer to photo above). Make a slit to the halfway point from one end of each slice to make room for stuffing.
- Fry besan in a pan with 1 Tsp of oil. Let it cool. Add remainder of the ingredients and mix together.
- Fill fried besan with masala mixture into the slits on the end of each slice (refer to photo below).
- Heat the oil in a wok (or large skillet with cover) on medium heat.
- Add filled turia to the wok or pan. Cover and let cook for a few minutes and then flip with wooden or plastic spatula.
- Add remaining masala on top and let cook for two more minutes.
- Garnish with Cilantro and Coconut Powder.
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| Filled with Masala |