Turai Khatta

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Stewed Recipe
Difficulty: Medium

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  • 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.