Turiaa Paatraa (??)
Turiaa is a long, fluted soft squash available only in Indian grocery stores and has delicate flavor of its own. Cooked paatraa is available in cans. This is a very tasty dish that goes well with breads.
4 tablespoon tel (oil)
½ teaspoon rai (mustard seeds)
1 suku marchu (whole, dried pepper)
1/8 teaspoon hing (asafetida)
½ teaspoon jiru (cumin seeds)
3 cups turiaa, diced 3/4" after removing the hard exterior flutes
1 cup pani (water)
½ teaspoon marchu (cayenne pepper)
¾ teaspoon mithu (salt)
¼ teaspoon hardar (turmeric)
¾ teaspoon dhaanaa jiru (powdered coriander & cumin seeds)
1 medium tametu (tomato), diced
1 teaspoon saaker (sugar)
½ teaspoon garam masalaa
1 can paatraa, sliced into 1/2" thick rings
1. Heat oil with mustard seeds, whole dried pepper and asafetida. Wait until the seeds start popping.
2. Add cumin seeds and turiaa. Lower the heat, add water, cayenne pepper, salt, turmeric, coriander-cumin powder and tomatoes.
3. When turiaas are done, in about 10 minutes, add sugar, garam masaalaa & sliced paatraa.
4. Cook another 5 minutes on low heat before serving.