Chana Turai | Nenua Chana Sabzi Recipe | Ridge Gourd with Black Chana Recipe|

Turai in other words called as Ridge Gourd or Sponge gourd is rich in nutrients and minerals when combined with Black Chickpea will yield you good amount of Dietary fibers and proteins. This is the traditional way of making turai ki subzi in my family , we serve this sabzi with chapati’s and dal-rice combo.For getting the mild and sweet taste.

Cuisine: Indian, Uttar Pradesh cuisine Course: Lunch

Diet: Diabetic Friendly Equipments Used: Pressure Cooker

Prep time: 40 min. Cooking time: 30 min.

Servings: 4

Turai ki sabzi- Turai (Toori/ Gilki) is a very healthy vegetable, it is easy to cook and very easy to digest .It is a summer specialty so is very cooling for the body. As it is a seasonal vegetable so very easily available and is very reasonably priced. It belong to the gourd family and have a mild sweet taste .You don’t need much spices to add while cooking turai.I prefer to make it with fresh herbs to get the wonderful mild and sweet taste of turai.

Chana Turai Ingredient

· 1 kg of Sponge Gourd (Turai/Tori/Nenua), cleaned, peeled and sliced or chopped roughly.

· ½ cup whole Bengal Gram or Brown Chickpea ( Kala Chana), washed and soaked overnight or for 6 to 8 hour.

· 1 tbsp mustard oil.

· 2 tablespoon of cumin seeds

· 1/4 teaspoon of Asafoetida (Hing) powder

· 1 medium sized Onions, cleaned, peeled and chopped

· 2 green Chilies, cleaned and chopped
Salt as per taste

Method
1.Take a handful of black gram (whole bengal gram/brown chickpea) wash and soaked overnight or for 6 to 8 hours.

2.1 kg of sponge gourd (turai/tori/nerua), cleaned, peeled and sliced or chopped roughly.

3. In a heated cooker, add Mustard Oil on high flame and wait till light smoke comes

out of the Oil, turn the heat to medium and add cumin seeds and Asafoetida (Hing) powder, mix them well. Let the seeds crackle for 10 seconds and turn golden brown in color.

4. Add slicedly cut Onions into it and mix it well. Cook the mixture on medium flame, stirring occasionally till chopped Onions turn golden brown in colour.

5. Add chopped Sponge Gourd ( Turai/Tori), add black chana, green chili and salt into it and mix it well.

6. Once mixed, again cover it with a lid and allow Sponge Gourd to get cooked completely (it will take around 10 more minutes on medium flame, pressure cook for 2-3 whistles.