Turiya Patra Sabji

Name: Turiya Patra Sabji
Cuisine: Indian
Ingredients: 100 grams Colocasia leaves; 300 gms Turai (ridged gourd); 6-7 tbsp. Oil; 2 tsp turmeric powder; 1 tsp. Red chilli powder; to taste Salt; 1/4 tsp soda; 1 tsp sugar; 1 cup besan; 1 tbsp. Jowar flour; 1 tbsp. Rice flour; 4 tbsp. Ginger chilli crushed; 2 tbsp. Fresh Coconut; 2 tsp. Garam masala; 1 tsp. Asofoetida; 1 tsp. Mustard seeds; 1 tsp. Garlic paste; 1 tbsp Coriander cumin powder; 1 tbsp lemon juice; 2 tbsp. Jaggery

Geeta Godhiwala @cook_11988180

India

#SummerFood

Geeta Godhiwala @cook_11988180

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Ingredients

100 grams Colocasia leaves
300 gmsTurai (ridged gourd)
6-7 tbsp.Oil
2 tspturmeric powder
1 tsp.Red chilli powder
to tasteSalt
1/4 tspsoda
1 tspsugar
1 cupbesan
1 tbsp.Jowar flour
1 tbsp.Rice flour
4 tbsp.Ginger chilli crushed
2 tbsp.Fresh Coconut
2 tsp.Garam masala
1 tsp.Asofoetida
1 tsp.Mustard seeds
1 tsp.Garlic paste
1 tbsp Coriander cumin powder
1 tbsp lemon juice
2 tbsp.Jaggery

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Steps

1

First cut stems from colocesia leaves.wash and rinse. Now remove skin of turai and cut into long pcs. And wash.
2

Now heat oil in abig vessel. Add mustard seeds asofoetida and ginger chilli garlic crushed saute for a min and add turai pcs.salt. saute.and add water 1/2glass and cook on a mid. flame.
3

Now for batter:-Take a besan rice flour jowar flour in a parat add 1tbsp oil. Salt turmeric powder red chilli powder garam masala asofoetida ginger chilli paste jeggary lemon juice coconut paste and soda mix well and make a semisolid batter.
4

Take aleaves spread batter put small leaves on a same leaves and spread batter. Fold both side spread batter and roll from down side. Like this way make all patra.
5

Now add 2glass water in turai mixture boil and set all patra in a mix turai subji. Stir well. Cover lid and cook on a mid. Flame 7-10mins. Open and stir add turmeric powder corriender cumin powder garam masala sugar Mix well and cook 5min. On slow flame.Turai patra is ready.
6

Serve hot with onion lemon and aachaar. TASTY DELICLIOUS SUMMER SPL. Rcp is ready to serve. Serve hot.