
INGREDIENTS:
½ cup coconut, grated
2 tsp ginge-chilli paste
1tsp jiggery or sugar
1tsp lemon juice
2 medium ridge gourds, chopped
½ tsp cumin seeds
A pinch of asafetida
½ tsp turmeric powder
1 tbsp coriander powder
10- 12 pieces of paatra, (aloo wadi cut into small pieces)
½ cup green peas
1tbsp oil
Salt to taste
METHOD
1. In a bowl, combine the grated coconut with the ginger-chilli paste along with jiggery and lemon juice. Keep this mixture aside.
2. Now scrape off the ridges from the ridge gourd, peel and cut into thick slices.
3. Heat oil; add the cumin seeds and asafetida. When they splutter, add turmeric and coriander powders followed by the chopped ridge gourd. Sauté for a while, add salt and a cup of water.
4. Let it simmer till the turiya is cooked through for about 10 minutes, ensuring that some water is left behind.
5. Now add the paatra, green peas and the coconut mixture and let it simmer till the flavor’s blend well.
6. Garnish with coriander leaves and enjoy a bowl of streaming hot turiya paatra with biscuit bhakhri.








