How to Make Delicious Turiya Patra nu Shak at Home


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This green fleshy vegetable has an intrinsically bland and insipid taste. Hence, it is commonly used to prepare many customary “desi” dishes such as pakoras, sambhar, dal, chutney and raita, after being adequately seasoned with spices, to enhance its flavour.

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Turiya Patra nu Shak

For Green Masala   Garlic - 7-8 pcs   Ginger - 3 pcs   Green Chili - 2-3 pcs   Coriander - As Per Taste    Main Ingredients     Ridge Gourd - 4 pcs (Medium)    Cooking Oil - 100 ml   Black Mustard - 1 tbsp   cashew nuts - 1/2 cup Turmeric Powder - 1 tsp   Salt- 1 tbsp   Coriander-Cumin Powder- 1 tbsp   Garam Masala - 1 tsp   Red Chili Powder - 1 tbsp   Green Masala Paste - 1 tbsp   Cooking Oil - 100 ml   Cumin Seeds - 1 tbsp    Curry Leaves - 8-10 pcs   Patra (Steamed) - 2 rolls

Prepare the gravy

In mixer, Add the chopped coriander, green chile, ginger, and garlic. After grinding, set it aside.

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Slice the ridge gourd into the desired shapes.

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Mix everything together

Put your whole pits into the bottom of the pot. Add enough water to cover the fabric that will be dyed.

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“ Slow food has taught us that sustainability is as equally rooted in social connection and care as it is in environmental stewardship. “

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Give it time

Remember not to boil the pigment for too long, it's the time not the heat that produces the richest hues.

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Add green paste which we have made earlier & cook for 7-8 minutes.

Warm oil in a separate pan, add curry leaves, cashew nuts and cumin seeds, gently sauté, then combine with ridge gourd and briefly cook for Turai Patra; serve warm.

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