An unusual combination of Ridge Gourd(Turai) and Patra (Taro leaves roll), this Turiya Patra Nu Shak is common in Gujarati tradition and is a must-serve sabji at Weddings. It’s tangy, sweet, and spicy.
This Torai ki sabji with patra can be served with Roti or Paratha. Since all this Recipe’s ingredients are plant-based, it is also naturally a vegan dish.
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There are two primary components of this Gujarati subji
1. Patra
Alu Wadi, or Patra in Gujarati, is a traditional Maharashtrian-Gujarati snack or appetizer recipe made with colocasia (taro) leaves.
These leaves are layered with a spicy, tangy, and sweet Gram flour paste and then rolled into a log, steamed, and sliced into thin pinwheels (Vadis).
It can be served steamed or shallow fried with chutney or alone. They make for a nice tea-time snack as well.
Today’s Recipe combines the patra with Ridge gourd to make sabji.
2. Turiya (ridge gourd
Ridge Gourd, which has the scientific name Luffa is a part of the cucumber family. This vegetable is popular in India, China, and Vietnam. It is also called Chinese Okra or Sinqua.
Ridge Gourd is used extensively to make various dishes in different regions across India. Hence, it has multiple names to it. These are some of the local names of the ridge gourd in India:
Turai or torai or tori in North India, Dodka or shirali in Maharashtra, Turai or turya in Gujarat, Gilki in Madhya Pradesh, Dhudhul or jhinge in West Bengal; bhul and jika in Assam, Peerkangai in Tamil Nadu; peere in Tulu, tuppadahirekayi in Karnataka and also hirekayi or heerekayi in Kannada; peechinga in Kerala, Beerakaya in Telangana and nethi beerakaya in Andhra Pradesh.
Torai is a great vegetable to lose weight. It is low in calories and has high water content and dietary fiber. In addition, it tastes great when combined with flavorful ingredients and spices.
Only a few people are a fan of this veggie.
So, today I am here with a delicious Turiya Patra Nu shaak made with a Ridge Gourd, some spices, and a Patra (also vadi) Recipe that will be a hit for a sure shot.
On top of patra and turai, we add ginger, green chilies, garam masala, grated coconut, sugar, lemon juice, cumin, coriander powder, and cilantro.
This sabzi is spicy, sweet, and tangy. This Gujarati sabji is exotic, delicious, and comforting when paired with chapatis, phulkas, or Puri.
Ingredients required
Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.
- Turiya (Ridge gourd) – Always buy fresh, tender ridge gourd. Choose an immature, green, firm pod with a long intact, healthy stem. There should be ridges or lines on the turai, but they should not be too bumpy. Use a peeler to peel the ridge gourd. You can scrape with a knife, but the peeler is much easier. You want all the rough ridges or lines to be peeled completely. Then cut it into half lengthwise and chop it into 1-inch pieces.
- Patra - Also known as aloo vadi. You can use homemade steamed patra or store-bought patra rolls. Today I am using Deep brand frozen patra rolls. These are readily available in Indian grocery stores in the freezer sections. Make sure to use only Patra Vata. Patra vatas are steamed and not tempered with tempering.
- Ginger and green chilies: These are used to give flavor and spice to the curry.
- Curry leaves - for the aroma.
- Spices: This curry uses cumin-coriander powder (Known as dhana jeera), turmeric powder, garam masala, and salt. We are also using whole cumin seeds.
- Coconut - I am using freshly grated coconut. Use dried, desiccated coconut if you don’t have a fresh one.
- Cashew and raisin - gives crunch and makes this sabji exotic.
- Sugar and lemon juice - Balances the flavors of this curry with its sweet and tangy flavors.
- Oil - Cold-pressed peanut oil works best in this Recipe. But feel free to use any cooking oil.
- Cilantro - for flavoring and garnishing.
Step-by-step process
- Heat oil in a pan. Add cumin seeds and let it crackle. Next, add ginger-chili paste and curry leaves.
- Add Turiya (ridge gourd), salt, turmeric powder, and 1 cup of water. Mix well. Cover and cook on a medium flame for 5 minutes.
- Open the lid, add patra pieces, cashew, raisins, and ¾ cup of water. Mix them well. Cover and cook for another 3 minutes on medium flame.
- Open the lid. Add Cumin-coriander powder, garam masala, sugar, lemon juice, and grated coconut. Mix Gently and cook on a medium flame for one more minute, stirring occasionally.
- Please switch off the flame and garnish it with cilantro/coriander.
- Turiya Patra Nu Shak is ready. Serve it with Roti, Paratha, or Puri.
Notes
- You can use dry coconut instead of fresh one.
- Skip the green chili if making for kids and don’t prefer a spicy dish.
- Adjust the consistency by adding more water.
- Leftovers can be refrigerated for 2 to 3 days. I don’t recommend freeing this curry.
- If you don’t have Ridge gourd, substitute it with dudhi (Bottle gourd) or zucchini.
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Turiya Patra Nu Shak
Ingredients
- 750 grams Ridge Gourd (skin peeled and cut into 1 inch cubes, around 4 cups)
- 3 rolls Patra (alu vadi) Cut into 1 inch pieces, (around 2 cups)
- 1 teaspoon Ginger paste
- ½ teaspoon green chili paste (I used spicy variety)
- 1 string Curry leaves
- 1 teaspoon Cumin seeds
- ⅛ teaspoon Turmeric powder
- 2 tablespoon Oil
- ½ tablespoon Dhana jeeru (Cumin coriander powder) Or take 1 teaspoon coriander powder and 1 teaspoon cumin powder.
- 1 teaspoon Salt or to taste
- 1 teaspoon garam masala
- 1 tablespoon Lemon juice – 1 tbsp
- 1 tablespoon Sugar
- 2 tablespoon Roughly chopped Cashews
- 2 tablespoon Roughly chopped Raisins
- 3 tablespoon freshly Grated coconut
- ¼ cup Chopped cilantro
Method
- Heat oil in a pan. Add cumin seeds and let it crackle. Next, add ginger-chili paste and curry leaves.
- Add Turiya (ridge gourd), salt, turmeric powder, and 1 cup of water. Mix well. Cover and cook on a medium flame for 5 minutes.
- Open the lid, add patra pieces, cashew, raisins, and ¾ cup of water. Mix them well. Cover and cook for another 3 minutes on medium flame.
- Open the lid. Add Cumin-coriander powder, garam masala, sugar, lemon juice, and grated coconut. Mix Gently and cook on a medium flame for one more minute, stirring occasionally.
- Please switch off the flame and garnish it with cilantro/coriander.
Nutrition
Notes
- You can use dry coconut instead of fresh one.
- Skip the green chili if making for kids and don't prefer a spicy dish.
- Adjust the consistency by adding more water.
- Leftovers can be refrigerated for 2 to 3 days. I don't recommend freeing this curry.
- If you don't have Ridge gourd, substitute it with dudhi (Bottle gourd) or zucchini.
- This post is updated with new content and images, originally published in Feb. 2015.
Private Notes
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Dhwani.
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