We have shown another entire meal recipe. It is turai aloo with moong ki khichdi. Turai or ridge gourd is a nutritious vegetable, which is low in calories and is mild yet full of flavour. This is an underrated vegetable as it is not a favourite of most people. But when made well, it can be enjoyed by everyone. And our way of making the khichdi is unique yet simple. So is this menu.
1 cup of raw rice
1 cup split green gram or dhuli moong dal
8 cups of water
3 to 4 tbsp ghee
turmeric powder 1/2 tsp
1/4 tsp crushed red chilli powder
2 chopped green chillies
1-inch piece ginger
1 cinnamon stick
1 bay leaf
2 green cardamoms
2 red chillies
6 cloves of garlic
1/4 tsp asafoetida powder
For Turai Aloo Ki Sabzi
500 grams turai or ridge gourd
500 grams of potatoes
green chillies about 6
ginger 1-inch piece
Garlic about 10 big cloves in total
onions 150 grams or 2 medium size
tomatoes 4 or about 400 grams
red chilli powder crushed 1/4 tsp
regular red chilli powder 3/4 tsp
dry mango powder 2 tsp
coriander powder 1.5 tsp
cumin or jeera powder 1 tsp
Garam masala 1/2 tsp
Coriander leaves 1 tbsp
oil 6 tbsp
Boil 8 cups of water in a pressure cooker.
While the water is boiling, wash the moong dal and rice. Drain off all water.
Add the washed and drained rice and dal to the boiling water in the cooker.
Add turmeric powder.
Let the dal and rice simmer in open in the cooker.
Chop the green chillies and ginger.
Heat a small skillet.
when the skillet is hot, add the whole garam masala spices.
dry roast for 1/2 a minute on low flame. This will bring out the flavours of the spices.
Now, after half a minute, add the ghee.
When the ghee turns hot, add the chopped garlic.
As soon as the garlic turns colour, add red chillies and the chopped green chillies and ginger.
Add 1/4 tsp crushed red chilli powder and 1/4 tsp asafoetida or hing.
Switch off the flame.
Now, add some salt to the boiling rice and dal.
Then, add this tempering to the rice and dal.
CLose the pressure cooker and allow 2 whistles and then switch off the flame.
Wait till the pressure is gone from the cooker.
Now, let us make the ridge gourd or turai sabzi.
Heat 2 tbsp oil.
Add 1/2 tbsp ginger garlic green chilli paste, 1/2 tsp red chilli powder and salt.
Sir for 2 minutes.
Add 1/2 cup water.
Cover and cook on a low flame for 5 minutes. Check intermittently.
After 5 minutes, remove the lid. Check if the turai is cooked and the water has dried up. At this stage, add potatoes that are washed peeled and cubed. Stir for 2 minutes. Add some salt.
Add 1 cup water and cover and cook until the potatoes are done. Check intermittently so that vegetables don’t get burned. Add water if required.
While the vegetables are cooking heat oil. Add chopped onions. Stir until the onions change colour and become light pink.
At this stage, add 3 to 4 cloves of chopped garlic.
Stir for about a minute.
Chop tomatoes and green chillies. Add tomatoes Cover and cook well adding little water until tomatoes turn mushy.
Add salt, red chilli powder, turmeric powder, coriander powder, cumin powder, dry mango powder, garam masala and green chillies. Stir well for two minutes. Switch off the flame.
Now, check on the turai and aloo. the vegetables would be well cooked and water will have almost dried up.
Add the sauteed onion tomatoes spice mix to the cooked vegetables.
Switch off the flame.
Add coriander leaves.
Our yummy Turai Aloo Sabzi is ready.
Now, let us check on the khichdi.
Ensure that the pressure is gone from the cooker.
Open the cooker and serve the aromatic khichdi. Add more ghee while serving.