Ingredients

• 2-3- firm tender turai (ridge gourds)
• 10-15- fresh tender bhindi
• 3/4 tsp- each dhania powder, salt and mango powder
• 1 tsp- besan
• 1/2 tsp -red chilli powder
• 1/4 tsp- turmeric powder
• 1 pinch- asafoetida
• 1/2 tsp- each mustard and cumin seeds
• 1 tbsp- oil

How to Make Stuffed Bhindi-Turai

• Scrape the gourds to remove the rough outer skin. Chop off tops, tails of lady fingers and gourds.
• Make insertions vertically deep enough to stuff masala. Keep aside.
• Mix all dry masala and stuff into the vegetables. Chop them into 1 inch size pieces.
• Heat oil in a pan, add the cumin and mustard seeds.
• Let them start to splutter.
• Now add the vegetables and sprinkle very little water.
• Cover with a lid containing water and allow to cook on low fire till tender. Stir occasionally.
• Serve hot with crisp chapatti or puris.