Turai Methi Gosht ka Salan

Lamb/Beef/Mutton/Veal/Sheep, Methi (fresh), Red Chili powder, Ridged Gourd/Turai, Salt/Namak, Turmeric/Haldi, Yellow Onion/Pyaaz  
Fresh Fenugeek leaves~Methi patta, a cleansing and healing Indian herb, adds an earthy flavor when cooked. Ever, I religiously sow a few seeds of methi along with other herbs and veggies in the small patch of vegetable garden in my lawn .Fenugreek leaves are rich in iron, protein, calcium, carotene (vitamin A). When steamed along with Turai and meat, it enhances their taste and makes the curry more flavorful and appealing

Turai Methi Gosht ka Salan – Ridged Gourd in Meat+ Fenugreek leaves sauce

Enjoy this mellow tasting curry along with something khatta/sour like the khatti dal or khatta salan for a delicious meal.
Turai Methi Gosht ka Salan – Ridged Gourd in Meat+ Fenugreek leaves sauce
Ingredients:
 onion – 2, large, peeled and roughly chopped
Red chili powder – 1 tbsp
Turmeric – 1/2 tsp
Salt – 1 tsp
Sheep/Veal meat with bone – 650 gms
Turai – 6, medium sized, peeled, and sliced
Small Green chilies – 2 or 3, chopped
Fresh Methi leaves – 2 cups, loosely packed, finely chopped (discard stems and flowers)
Method:
1. In a pressure cooker, add chopped onions, red chili powder, salt, turmeric and meat. Pour half cup water and mix well. Close the lid and pressure cook for about 10 minutes or until the meat is tender.
2. Open the lid and add the chopped turai. Mix well with a spoon. Half cover the lid and let it cook for 20 minutes.
3. Add the chopped green chilies (if using), and chopped methi and stir well to mix. Cook uncovered for about 10 minutes until most of the liquid has evaporated. Serve warm.

Baghari Turai aur Chane ki Dal ka Saalan

 Chana  Oil, Chane ki Dal, Cilantro/Kothmir (fresh), Green Chillies, Red Chilli powder, Ridged Gourd/Turai, Salt/Namak, Tomato/Tamatar (fresh) Turmeric/Haldi, Yellow Onion/Pyaaz
Today meal consists of a simple comforting Turai ka saalan along with warm Phulka’s.

Main Ingredients ~ Turai, Tomatoeas, Yellow Onions, Split Chana Dal

The split bengal gram/chane ki dal in this curry is cooked until it is just tender, but still holds its shape, and later allowed to cook furthur in the tomato-onion sauce of ridged gourd.
Ridged gourd, mainly an Indian vegetable, also called as Turai in Urdu, is mainly composed of water. When it is cooked in a tomato-onion sauce, it develops a delicious mellow flavor. Peel and discard the tough outer skin of Turai.


Baghari Turai aur Chane ki Dal ka Saalan - Split Bengal gram and Ridged Gourd Curry
Serves: 8 to 10
Ingredients:
Split Bengal gram/Chane ki dal – 1 cup
 oil – 2 tsp
 Onion – 2, large, finely sliced
Tomatoes – 2, large, finely chopped
Salt – 1 tbsp
Red Chili powder – 1 tbsp
Turmeric – 1/4 tsp
Cilantro – 2 tbsp, finely chopped
Green chilies – 3, small sized, each slit into two
Ridged Gourd/Turai – 6, medium sized, as shown in the picture

Method:
1.  wash the chana dal  drain and rinse the dal. Add the drained dal along with 2 cups fresh cool water and 1 tsp salt to a saucepan. Boil until the dal is just soft, but not at all mushy. Once done, remove the saucepan from heat and keep aside.
2. Meanwhile, wash the ridged gourd under fresh cool tap water.  Peel and discard the skin. Chop and discard the two ends and cut into quarters as shown in the picture. Keep aside.
3. In a pressure cooker at medium high heat, pour oil and as soon as it warms up, add the sliced onion and stir fry for 5 minutes. Once the onion is soft, add the chopped tomatoes, red chilli powder, salt, turmeric, cilantro, green chillies and stir well to mix. Cover with lid and let cook for 3 minutes. Add the chopped turai, and half cup water and pressure cook for around for 2 whistle
4. Add the chana dal with its water to the pressure cooker and cover it ajar with a lid, and let cook at medium heat for 10 more minutes or until the turai is tender. Serve immediately.
Suggested Accompaniments Enjoy this simple vegetable +dal salaan with warm rice or roti for a delicious meal.
.
  

Turai Gosht  Tomato paste,  Oil, Gourds, Hyderabadi special, Lamb/Beef/Mutton//Sheep, Red Chili powder, Ridged Gourd/Turai, Salt/Namak, Tomato/Tamatar (fresh), Turmeric/Haldi,  Onion/Pyaaz  

Turai (in Urdu) also called as Ridged Gourd (in English); other names: Ridged Loofah, Silk Gourd, Chinese Okra; is my family’s all time favorite vegetable. We all love this humble vegetable a lot. It is mostly an Asian vegetable, easily found in most of the Chinese and Indian grocery stores in the North America. This curry/Salan, about which I am going to write today, is a classic Turai preperation in my house which we usually love to have along with some warm rotis for lunch or dinner. For a vegetarian version, you can simply omit the meat and cook the Turai for a comforting vegetarian meal.
Turai are similar to cucumbers and squash, dark green or green in colour with hard and sharp ridges running from its head to its bottom, and a dull rough skin. They are available in various sizes. I describe the taste of Turai slightly sweetish and a little bland, hence it easily absorbs the flavors of the other ingredients it is cooked along. When you buy them, look for younger ridged gourds without and dark spots, as if you end up buying the mature ones, they are usually fibrous, bitter and not edible. Inside its flesh is full of water, so you need not add more water while you cook Turai.

To prepare it, you need to peel the gourd with a vegetable peeler, wash and pat dry it with paper towels, slice them lengthways into two, and chop them up into semi-circular discs. The gourd being quite bland in taste, absorb the sweetish flavor of the onions, and the tangy taste of tomatoes. You will love this simple and tasty dish.
Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce
Ingredients:
Ridged Gourd/Turai – 4 or 5, young and fresh, peeled, rinced and chopped
Canola Oil – 2 tsp
Yellow Onion – 2, large, finely sliced
Lamb meat – 300 gms, cut into bite size pieces
Turmeric – 1/4 tsp
Fresh Ripe Red Tomato – 2, large, chopped finely
Red Chilli powder -  2 tsp
Salt – to taste

Method:
1. In a pressure cooker at medium heat, pour oil and as soon as it gets warm, add the onion, meat, turmeric and salt. Pour in 1 cup water and pressure cook it till the meat is tender.
2. Later, open the lid of the cooker and add the chopped ridged gourd/turai, chopped tomatoes and red chilli powder. Pressure cook again about 5-8 minutes.
3. Open the lid of the pressure cooker and check to see if the Turai is tender. Add a few splashes of water if needed. Serve warm with roti or rice hot.