Ingredients

• 4 - Turai, tender and medium sized
• 1/2 cup - Tamarind pulp
• 1 tbsp - methi powder
• 3 or 4 - Green chillies, finely chopped
• 1/4 tsp - Turmeric powder
• A small bit of jaggery
• A few curry leaves
• Salt to taste
• For Tadka:
• 1 tsp - Bengal gram
• 1 tsp - mustard seeds
• 3 tbsp - Oil
• 1 or 2 - Red chillies
• A pinch of Hing

How to Make Turai Khatta

• Cut the peeled turai into round pieces, each 2 inches long.
• Pierce them randomly to make a few small holes in them.
• Heat oil in a pan and add the red chillies, Bengal gram, hing and mustard seeds.
• When the mustard seeds start spluttering, add the green chillies and curry leaves.
• After that, add the tamarind pulp, jaggery, turmeric powder, methi powder, salt and add a half cup of water.
• Finally add the turai pieces. Allow it to cook for 10 minutes.
• Serve hot with steamed rice.