Stuffed Turai with Sprouted Vaal

by Tarla Dalal

Added to 2 cookbooks This recipe has been viewed 17727 times

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Stuffed Turai with Sprouted Vaal recipe - How to make Stuffed Turai with Sprouted Vaal

Subzis with Beans or Sprouts

Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins Makes 4 servings
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Ingredients

To Be Mixed Into A Stuffing
1 tbsp besan (bengal gram flour)
2 tbsp coriander (dhania) powder
1 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 tsp sugar
salt to taste
2 tbsp chopped coriander (dhania)
1 tbsp oil

Other Ingredients
1 ridge gourd (turai) , lightly peeled and cut into 25 mm. (2") pieces
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1 cup vaal (field beans/ butter beans) sprouts
1 tsp sugar
salt to taste

For The Garnish
2 tbsp chopped coriander (dhania)

Method

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.