Turai and green moong dhal in tomato gravy.

      

Turai is a very delicate and soft vegetable with a rough outer skin. You have to scrap the peel. The recipe is bit tedious and takes time.

Ingredients

Turai - 4 large
Onion one
Tomato four
Ginger a small piece
Chilli two
Coriander and jeera a tsp each
Red chilli two
Coriander leaves a little( chopped)
Green moong dhal cooked(soaked overnight) half a cup
Turmeric a pinch
Red chilli powder a little for colour
Salt as required

Method of preparation

*Wash and peel turai cut into small pieces.

*Chop onion, ginger, green chilies.

*Slit tomatoes and boil in a cup of water. Once done peel off the skin. Keep the water.

* Dry roast dhaniya, jeera and red chili and add a little Ghee and add chopped onion, ginger and green chilli. Once onion becomes translucent add cooked tomato to it and smash it. Off the stove. Once it reach room temperature grind to a coarse paste.

*soak and cook 1/2 cup green moong dhal till soft. Keep aside. I prefer to soak green moong dhal the previous night. So it cooks fast.

In a heated pressure pan pour ghee or oil add onion tomato paste, let it cook for a while now add chopped turai. Mix gently. Add turmeric, salt and little red chill powder. Cook for two whistles. Off the stove and add cooked green gram dhal. Mix well adjust salt and garnish with chopped coriander. Enjoy the healthy and tasty turai gravy with phulkas.