Stuffed torai in onion gravy

Name: Stuffed torai in onion gravy
Total time: 1800 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 1/2 kg. Torai (peeled and cut into 3 inch pieces); 1 t.sp.-Salt; For stuffing-1/2 t.sp.- salt; 1/2 t.sp.-Red chilli powder; 1/2 t.sp.- Coriander powder; 2 t.sp.-fennel seeds powder; 1 t.sp.-Ginger garlic paste; 1/2 t.sp.-Amchoor; 1 tb.sp.- Mustard oil; For the gravy -2 tb.sp.-Mustard oil; 1/2 t.sp.-Cumin; 1 -Onion (finely chopped); 1 -Tomato(pureed); 1/2 t.sp.Turmeric powder; 1/2 t.sp.Red chilli powder; 1/2 t.sp.-Garam masala

Kalpana Rai @cook_26263526

Ghaziabad

Torai is a vegetable, very few people like it but it is very healthy and good for summers. I have made it by stuffing it with spices and for the gravy, onion and tomato. #JS

Kalpana Rai @cook_26263526

Ghaziabad

Torai is a vegetable, very few people like it but it is very healthy and good for summers. I have made it by stuffing it with spices and for the gravy, onion and tomato. #JS

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Ingredients

30 min.

3 servings

1/2 kg.Torai (peeled and cut into 3 inch pieces)
1t.sp.-Salt
For stuffing-1/2 t.sp.- salt
1/2t.sp.-Red chilli powder
1/2t.sp.- Coriander powder
2t.sp.-fennel seeds powder
1t.sp.-Ginger garlic paste
1/2t.sp.-Amchoor
1tb.sp.- Mustard oil
For the gravy -2 tb.sp.-Mustard oil
1/2t.sp.-Cumin
1-Onion (finely chopped)
1-Tomato(pureed)
1/2t.sp.Turmeric powder
1/2t.sp.Red chilli powder
1/2t.sp.-Garam masala

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Steps

30 min.

1

Mix all the spices and 1 tb.sp.oil for stuffing.Fill all the torai pieces with spices mixture.
2

Heat oil in a pressure cooker,add cumin, asafoetida and onion.Saute.Cook it for 3-4 min.Add all the spices of the gravy.Then add torai pieces into it and mix.Sprikle some water and close the lid.Give it 2 whistle and switch off the gas stove.Let the steam release on its own.
3

Your delicious stuffed torai is ready to serve.

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Cooksnaps

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Kalpana Rai @cook_26263526

on June 25, 2023 19:01

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.