{"id":1749,"date":"2023-04-24T17:48:14","date_gmt":"2023-04-25T00:48:14","guid":{"rendered":"http:\/\/www.cookingcarnival.com\/?p=1749"},"modified":"2023-04-24T17:48:15","modified_gmt":"2023-04-25T00:48:15","slug":"turiya-patra-nu-shak","status":"publish","type":"post","link":"https:\/\/www.cookingcarnival.com\/turiya-patra-nu-shak\/","title":{"rendered":"Turiya Patra Nu Shaak"},"content":{"rendered":"\n

An unusual combination of Ridge Gourd(Turai) and Patra (Taro leaves roll), this Turiya Patra Nu Shak is common in Gujarati tradition and is a must-serve sabji at Weddings. It’s tangy, sweet, and spicy.<\/p>\n\n\n\n

This Torai ki sabji with patra can be served with Roti or Paratha. Since all this Recipe’s ingredients are plant-based, it is also naturally a vegan dish.<\/p>\n\n\n

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\"Turiya<\/figure><\/div>\n\n[feast_advanced_jump_to]\n\n\n

There are two primary components of this Gujarati subji<\/h2>\n\n\n\n

1. Patra<\/strong><\/p>\n\n\n\n

Alu Wadi<\/a>, or Patra in Gujarati, is a traditional Maharashtrian-Gujarati snack or appetizer recipe made with colocasia (taro) leaves.<\/p>\n\n\n\n

These leaves are layered with a spicy, tangy, and sweet Gram flour paste and then rolled into a log, steamed, and sliced into thin pinwheels (Vadis).<\/p>\n\n\n\n

It can be served steamed or shallow fried with chutney or alone. They make for a nice tea-time snack as well.<\/p>\n\n\n\n

Today’s Recipe combines the patra with Ridge gourd to make sabji.<\/p>\n\n\n\n

2. Turiya (ridge gourd<\/strong><\/p>\n\n\n\n

Ridge Gourd, which has the scientific name Luffa is a part of the cucumber family. This vegetable is popular in India, China, and Vietnam. It is also called Chinese Okra or Sinqua.<\/p>\n\n\n\n

Ridge Gourd is used extensively to make various dishes in different regions across India. Hence, it has multiple names to it. These are some of the local names of the ridge gourd in India:<\/p>\n\n\n\n

Turai or torai or tori in North India, Dodka or shirali in Maharashtra, Turai or turya in Gujarat, Gilki in Madhya Pradesh, Dhudhul or jhinge in West Bengal; bhul and jika in Assam, Peerkangai in Tamil Nadu; peere in Tulu, tuppadahirekayi in Karnataka and also hirekayi or heerekayi in Kannada; peechinga in Kerala, Beerakaya in Telangana and nethi beerakaya in Andhra Pradesh.<\/p>\n\n\n\n

Torai is a great vegetable to lose weight. It is low in calories and has high water content and dietary fiber. In addition, it tastes great when combined with flavorful ingredients and spices.<\/p>\n\n\n\n

Only a few people are a fan of this veggie.<\/p>\n\n\n\n

So, today I am here with a delicious Turiya Patra Nu shaak made with a Ridge Gourd, some spices, and a Patra (also vadi) Recipe that will be a hit for a sure shot.<\/p>\n\n\n\n

On top of patra and turai, we add ginger, green chilies, garam masala, grated coconut, sugar, lemon juice, cumin, coriander powder, and cilantro.<\/p>\n\n\n\n

This sabzi is spicy, sweet, and tangy. This Gujarati sabji is exotic, delicious, and comforting when paired with chapatis, phulkas, or Puri.<\/p>\n\n\n

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\"Turiya<\/figure><\/div>\n\n\n

Ingredients required<\/h2>\n\n\n\n

Below is the ingredients list and possible substitutions. The exact ingredient amounts are in the printable recipe card at the bottom of this post.<\/p>\n\n\n\n