How to make tasty Turai ka Bharta/Sponge gourd

Turai ka Bharta/sponge gourd is a unique Maharastrian traditional recipe.  When we talk about recipe for Bharta we often end up on “Baigan Ka Bharta” or “Aloo Baigan Bharta”. Tori/ Turai Ka Bharta/sponge gourd is made specially towards Khandesh area in Maharashtra. This recipe is made in a very different and unique way.  

Turai/Sponge gourd 

Turai/sponge gourd, with its mild & distinct taste, is cooked with green chilli, garlic and peanut giving a perfect taste to this dish.

Even Tori ki sabzi taste so delicious.

It is low in fat and easy to digest. Fresh tori/turai/sponge gourd has a mild sweet taste and is very juicy.

You can also try my other Sabzi/Side dish recipes Moong Dal ki Sabzi, Matar Paneer/Cottage cheese and green peas Curry, Beetroot sabzi, Quick Paneer ki sabzi/ Cottage cheese side dish, Bhindi/Lady’s Finger/ Okra sabzi, Suva/Shepu ki sabzi/Dill Side dish, Gaur sabzi/ Clutter beans side dish, Capsicum/Shimla Mirch Besan wale/ Capsicum side dish, Bharva Baigan/Eggplant Curry, Methi Matar Malai/Fenugreek & Green peas curry, Bharva Parval.

Ingredients:

• Tori/turai/sponge gourd – 500 gm
• Green chilli – 8 to 10
• Garlic – 6 to 8 cloves
• Curry leaves – 6 to 8
• Peanut – ¼ cup
• Cumin/jeera – 1 tsp
• Mustard seeds – 1 tsp
• Coriander leaves – ¼ cup
• Oil – 2 tbsp
• Hing/Asafoetida – ½ tsp
• Turmeric powder – 1 tsp

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• Wash Tori/turai/sponge gourd and gently scrape the upper layer if the skin is very thick. 

• Slice Tori/turai/sponge gourd in even circles, not too thin not too thick.

• In a kadai heat 1 tsp of oil. Add sliced tori.
• Cook for few minutes.
• Add salt to taste. After adding salt Tori/turai/sponge gourd will release its juice. Let it cook till the water is reduced. Do not add too much salt as tori will be reduced to almost half the quantity after cooking.
• Till the time turai/sponge gourd is cooking we will make the masala. In a pan roast whole green chilli and garlic with 2 to 3 drops of oil. Let it cool down to room temperature. Grind into a coarse paste.
• Take the cooked tori in a bowl. Smash the cooked turai/sponge gourd roughly. Mix the chilli garlic paste to the smashed tori and mix well.
• Heat 2 tbsp of oil in a kadhai. Add peanuts and fry on low flame.
• Then add cumin/jeera, mustard seeds, curry leaves and hing/asafoetida.
• Add turmeric powder and mix.
• Now add smashed tori mixture and mix.
• Season with salt according to taste and mix.
• Cook the sabzi for 5 mins.
• Add chopped coriander leaves.
• Serve when hot with chapatti or bajra/jowar ki roti.