By Petrina Verma Sarkar. Indian Food Expert
Nobody makes Turai Ki Sabzi like my Mother! She's a talent to take probably the most ordinary ingredients and turning them into food gold! Alone, Turai or Chinese Okra is rather neutral tasting and regarded pretty 'boring' by many people. Made well however, it may end up being the primary dish of the meal and prove very satisfying! This is actually the North Indian type of cooking Turai.
Ingredients
- 1/2 kg or roughly 1 lb of Turai/ Chinese Okra prepped as described above
- 3 tbsps vegetable/ canola/ sunflower oil
- 1 teaspoon cumin seeds
- 1 teaspoon Saunf / fennel seeds
- 2 dry red chillies, damaged into small pieces (optional but provides the dish a pleasant 'kick')
- 2 large onions, sliced thinly
- 1 teaspoon garlic clove paste/ finely chopped garlic clove
- 2 large tomato plants chopped fine
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder (optional)
- Salt to taste
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Preparation
Turai needs a little bit of prep before you really prepare it because the entire vegetable has hard ridges on its surface. After washing and patting each Turai dry, generate income get it ready is as simple as reducing each Turai's top and 'tail' after which utilizing a vegetable peeler to 'scrape' from the hard ridges. I leave onto the skin between your ridges because it is quite soft. This done, I cut the Turai into circular, disc-formed pieces, roughly 1 third inch thick.
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Now we're prepared to prepare.
- Generate a wok or kadhai on medium heat. Once the wok hot, add some oil into it as well as heat.
- Towards the herbal. add some cumin seeds and fennel seeds. Permit them to splutter. Once the spluttering stops, add some dry red chilli pieces and saut for thirty seconds. The chillies will turn a rather more dark color.
- Now add some sliced onions and saut them till they're soft. The onions provide the dish an attribute 'sweetness'. Don't brown the onions because they will forfeit this sweetness. Stir frequently while sauting the onions, to avoid them from burning.
- Add some garlic clove paste/ chopped garlic clove and saut for any minute.
- Now add some tomato plants and saut till they start to turn soft and pulpy.
- Add all of the spices, season with salt to taste and stir well. Saut this mix (masala) up until the oil starts to outside of it. This implies that the masala is cooked.
- Now add some Turai 'discs' you ready earlier. Sprinkle with water and stir well to guarantee the pieces are nicely coated using the masala.
- Prepare up until the Turai is soft although not pulpy (al dente !). Stir frequently while cooking to avoid burning. If you discover, along the way the dish is popping dry, you can sprinkle just a little water to assist the cooking. The finish result ought to be a reasonably dry dish.
- Serve Turai Ki Subzi with Chapatis as well as your favorite Daal .
