Turiya-Patra nu Shaak – by, Linsy Patel
I always get a big smile on my face when I meet or talk to someone who had been at the places before where I used to go! Linsy of ‘Real Home Cooked Food‘ is one of them… In one of my posts, I mentioned ‘Havmor’ Chhole-Bhatura n next day, a message popped up saying ‘Don’t make me miss those places now’!!! Never knew, I will get to talk to someone who’s from my city only :)
Although she’s a mum of 2 kids, I still feel (from her pics n talk) she’s a late-20’s girl! Bubblie, vivacious, pretty lady… I wish I can see her someday, as she’s in US n I’m here :( Yeah… meeting in A’bad at some tea-stall is a great idea to us ;) Looking forward to have a great time with her during my trip to India!!! I wish to see you there, Linsy. Want to talk more about culinary world, eating joints, hangout places… n of course, your typical K3G background! Yey… I’m a big-fan of bollywood masala movies :P
When I asked her for a guest-post on ‘Cooking with SJ’, I got a quick positive response! We didn’t discuss what she’ll bring over here… but deep-down my heart, I wanted her to get me some authentic Gujju dish!!! And here she is… with a super-yum ‘Turiya-Patra nu Shaak‘ i.e. Ridge Gourd and Colocassia Leaves curry!!! Over to Linsy…
Hello, my name is Linsy and I am just one year and few months old in this blog world. I never knew that by blogging I will meet these many amazing friends. These days I talked to my blogger friends more than my nearby friends. Blog is just not posting recipes for me, it’s a whole collection of recipes and a bunch of good friends. I cannot imagine my life without blog.
I am regular visitor of Shruti’s blog, but one day she mentioned one famous place in our city back home and that time, we came to know that we both belong to same city, same area and then we got to talk more thru social networks and we became friends. Her blog has amazing collections of dishes from all around the world, have tried some of it and still have a long way to go to.
This recipe name might sound weird to you… But yes, you read it correctly! It’s very famous Gujarati shak / Curry/ subji. Its my two favorite food in one dish so it has to be tasty too. Only one suggestion for you guys that don’t use raw patra because it will take very long time to cook, so if possible used already steamed patra so shak will cook fast and ready in no time. I always have patra in my freezer because its my favorite breakfast too. Just sauté and do vaghar in coconut, green chilies and garlic and its ready to have it with hot tea. Today I am going to give you detail recipe of patra but to give an idea, take leaves and take out its veins, make a mixture of besan, add ginger paste, green chili paste, red chili powder, coriander powder, cumin powder, turmeric powder, crushed sesame seeds, tamarind pulp, and sufficient water and mix into a thick paste. Add salt and mix again. Apply this on leaves and fold it in cylinder shape, steamed it in steamer for 15 minutes. cut it when its completely cold and you can freeze it the whole rolls for future use or do vaghar and use it.
2 long Turiya (Ridge Gourd), chopped in cubes
4-5 Patra (cut it in half)
Paste of 6-7 Garlic cloves + Big piece Ginger
1 tsp Red Chili Powder
2 tbsp Oil
1 tsp Jeera
A pinch of Hing
1 tsp Turmeric Powder
1 tsp Cumin-Coriander Powder
Salt, to taste
Fresh coriander leaves, to garnish
STEPS TO FOLLOW:
- Heat a pan, add oil in it.
- Add jeera and when it changes color, add hing and ginger garlic paste,
- Cook for a minute and add turiya along with turmeric powder, cumin coriander powder and red chili powder, salt.
- Add half cup of water. Remember turiya will leave lot of water so don’t add too much water.
- When turiya is halfway done, add cut patra in it.
- Cover the lid and cook it till it leaves little gravy.
- Take the lid and turn off the gas and sprinkle fresh chopped coriander and serve hot with chapatti or rice.