Stuffed Turai with Sprouted Vaal
by Tarla Dalal
Added to 1 cookbook
This recipe has been viewed 19209 times
- Put criss-cross slits on ridge gourd pieces and stuff the slits with a little stuffing. Keep aside.
- Heat the oil in a kadhai, add the mustard seeds, cumin seeds and asafoetida.
- When the seeds crackle, add the vaal sprouts, sugar, salt and ¾ cup of water. Mix well, cover and cook on a medium flame for 10 minutes.
- Add the stuffed ridge gourd pieces, mix gently, cover and cook again on a slow flame for 15 to 20 minutes or till the ridge gourd pieces are cooked.
- Serve hot garnished with coriander.
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