Turiya Patra

Servings: 4
divider
Note: Peel and cut a piece from each turya and taste it. If it’s bitter, discard it.
Ingredients
  • 4 Turiyas (peeled and cubed)
  • 2 tsps Ground coriander/cumin mix
  • ¾ tsp Salt (or to taste)
  • ½ tsp Sugar
  • 1 tsp Green chilies (crushed, to taste)
  • 1 tsp Ginger (crushed)
  • 1 tsp Garlic (crushed)
  • 2 cups Steamed patra
  • Green coriander (finely chopped for garnish)
Instructions
  1. In a saucepan, heat oil on medium heat. Add cloves, mustard seeds and ajmo.
  2. When crackled add turmeric and hing, then the turiya.
  3. Stir and add the seasonings, mix thoroughly.
  4. Do not add water.
  5. Cover and cook until almost done, stirring occassionally.
  6. Cut patra into large chunks (recipe in snacks/light meals).
  7. Add the patra and gently stir, cover and finish cooking.
  8. Garnish with chopped green coriander.
Tempering
Ingredients
  • 2 tbsps Oil
  • 4 Cloves
  • ½ tsp Mustard seeds
  • ½ tsp Ajmo
  • ¼ tsp Turmeric
  • ⅛ tsp Asafoetida (hing)