Turai (Ridgegourd) with Dill

Jyostna is not feeling too well (cold symptoms) …~sigh~…and it’s cold and windy in London. With the autumn closing in, it’s gloomy all round. So what does one do, well make some comfort food of course. Jyostna loves Turai/Ridgegourd and fresh Dill shaak/curry with plain khichdi (I personally like it with plain rice). This being such a typical example of a gujarati comfort food dish, as is plain khichdi with kadhi and bhatata shaak.

Anyway, I dashed to the local indian greengrocer to get the fresh turai and dill this morning and luckily the shop had the really fresh stuff.

Fresh Turai and Dill

The plain khichdi goes well with the turai and dill shaak. Hey, it’s not really surprising that khichdi is often mentioned as the comfort food for many indians. Its incredible how many khichdi recipes there are, not only regional variations but from family to family. Plus variations in terms of consistency, some like it soft, or sticky or flaky....etc. I remember it when I was young, boy I hated plain khichdi, and I show it as the food for the elderly and/or the ill.

I do like spicy khichdi which has masala, some potatoes and onions, which is tempered with typical spices/herbs. As apposed to plain khichdi which is simply rice and split moong dal (unhusked), boiled till cooked. With some salt and turmeric added at the start of cooking process.

split moong dal and rice

So let me describe the how/process of making turai and dill shaak with plain khichdi. Please note, I will go through the process with some indication of measurements. (I don’t tend to measure all the ingredients accurately)

Turai and dill shaak (for 2 people)

Ingredients

• 2 turai
• A bunch of dill
• 2 cloves of garlic
• Some mustard seeds
• Tsp Asafoetida/Hing Powder
• Tsp Turmeric
• Tsp chilli powder
• Salt to taste
• Hot water
• Oil

Method

• Peel turai, so as to remove the ridges and areas of skin which appear tough. Chop into small cubes, wash and drain.
• Take the whole bunch of dill and chop off the tough stalks at the end. Cut the rest of the bunch into small pieces. Wash and drain.
• Cut garlic cloves into small pieces but not into a paste.
• In a pan add oil and mustard seeds, after seeds start to crackle add hing. Let the hing cook for a few seconds
• Add chopped turai, dill and garlic.
• Add turmeric, chilli powder and salt
• Add some hot water if shaak appears too dry. Remember turai will release its own water during the cooking process.
• Cook on medium/low heat till the turai is soft. Will normally take around 15 mins.

Enjoy with chapattis and onion & cucumber relish on the side.