Neena Gupta is driving excessive on the success of her autobiography Sach Kahun Toh and the Badhai Ho actor has been posting about her many interviews and interactions for a similar to her social media. And within the midst of all of the secrets and techniques that Neena is spilling along with her books, she additionally determined to share a few of her culinary ones along with her followers and followers. The Sandeep Aur Pinky Faraar actor took to her Instagram to share the recipe of a chutney with essentially the most surprising ingredient: turaee which is also called ridge gourd and chinese language okra. Sharing a video of herself making the chutney, Neena captioned, “Turaee ki chutney. Have it with rice.”
Whereas the Sach Kahun Toh writer known as it her Turaee ki Chutney, this recipe is definitely often called Peerkangai Thogayal or Beerakaya Pachadi which is a delicacy that’s served throughout South India and often goes properly with rice, idli or dosa
Right here is the recipe for the scrumptious and wholesome chutney that will not take greater than 10 minutes to prep and whip up. Learn on:
2 cups Ridge Gourd (Turai)
2 teaspoons White Urad Dal (Break up)
1/2 teaspoon Methi Seeds (Fenugreek Seeds)
1/4 teaspoon Mustard seeds (Rai)
handful of recent grated coconut
3 Dry Pink Chillies
2 sprig Curry leaves (non-compulsory)
30 grams Tamarind
1/2 teaspoon Salt , to style
In a small pan; roast the mustard seeds, fenugreek seeds, dry pink chillies, tamarind and urad dal till it releases a roasted aroma and barely browned.
Now place all of those inside a mixer, add your recent grated coconut, curry leaves and grind till it’s a good thick paste.
In one other pan, a barely larger one, warmth oil in a pan; add the turai together with a bit of salt and saute till smooth and tender. Flip off warmth and permit it to chill.
Add all elements to a mixer and mix till it varieties a chunky paste, do not mix the turai an excessive amount of. Add salt as per your style.
It’s also possible to make a tadka of mustard seeds, urad dal, dry pink chillies and curry leaves and add it to the highest of your Turaee ki chutney. This may be saved upto 5 days in a fridge and is finest served with a scorching bowl of rice and yummy ghee.