Prep Time: 20 minutes

Cook Time: 10 minutes

Servings: 2-3 Servings

This simple oil free recipe is a delightful surprise. The aim of this recipe is to preserve the high water content this veggie is preserved while cooking. Adding nuts (coconut or cashew paste) towards end, enhances the flavour and nourishment levels wonderfully

Ingredients

• Turai (Sponge Gourd): 1 kg
• Onion: 1
• Haldi (Turmeric): ¼ spoon
• Dhania (Coriander) powder: ¼ spoon
• Red chilli powder: ½ spoon
• Tomatoes: 1 (optional)
• Ginger paste (optional)
• Green chilli (optional)
• Rock salt as per taste
• Coconut or cashew paste: 1 tsp

Method

• Wash the turai well. Peel the veggie lightly
• Chop turai (Sponge Gourd) in to small pieces
• Chop onions
• In a steel kadai, add onions and saute until they turn brown
• Add Turai and all the masalas like haldi, salt, dhania powder and red chilli powder.
• Cook the ingredients on low flame. Turai will leave water and so we need not add water separately.
• Add paste of coconut / cashews in the end (just about 2 minutes before you put off the flame)

We can add tomatoes if we wish. Hot Turai dish is ready to be served!

Eating Guide:

Food group: Vegetables & Nuts
Vegetables are highly alkalising foods, helping our bodies balance our internal PH.
A good dose of the vegetables and nuts food group ensures, we provide the right material to the body to cleanse and build.
If you struggle to add nuts in your daily meals, do add them in your curries or sprinkle over your veggies.

Disclaimer: The health journeys, blogs, videos and all other content on Wellcure is for educational purposes only and is not to be considered a ‘medical advice’ ‘prescription’ or a ‘cure’ for diseases. Any specific changes by users, in medication, food & lifestyle, must be done under the guidance of licensed health practitioners. The views expressed by the users are their personal views and Wellcure claims no responsibility for them.