Turiya ka Bharta is a ridge gourd mash . The dish has a mild smoky flavour and resembles the famous Punjabi Baingan ka Bharta .
Baingan was one veggie which was my favourite , and a bharta with it was something I made very regularly . Then suddenly I developed an allergy with it and had to give up . I really missed it , but now have found this ridge gourd bharta which is so close to the original Baingan one .
For the ridge gourd one needs to roast the gourds either in an oven or directly over the gas till well charred , and cooked . It definitely takes a while for roasting , but totally worth it .
Once they are roasted , the charred area is peeled off and then you get the ridge gourd flesh . The procedure to make bharta is similar to that of baingan bharta , except that this one has peanuts too . I served it Sattu ki Roti , but other flatbreads like Warqi Paratha or Khoba Roti too would go well .
Turiya ka Bharta / Ridge Gourd Mash
2-4 tbsp ghee / oil
1 /2 tsp cumin seeds
1 onion , finely chopped
1 tbsp garlic , minced
1 tbsp ginger , minced
2-3 green chillies , finely chopped
3 tomatoes , chopped
2 tbsp peanut powder
1 tsp chilly powder
1/2 tsp turmeric powder
1 tsp coriander powder
1/4 tsp garam masala
Salt to taste
Cut the ridge gourd into 4-5” pieces.
Roast them on gas or coal . Once roasted remove the charred skin .
Wash and cut into small pieces . This should be as good as a mash .
Take a pan and add ghee .
Let heat and add cumin seeds . Let crackle .
Add chopped onions , garlic , ginger and green chilly .
Sauté till the onion is translucent .
Add the ridge gourd mash and cook for one or two minutes .
Add the tomatoes , peanut powder , red chilly powder , coriander powder , turmeric powder and salt .
Cover the pan and simmer the mash till tomatoes are soft .
Increase the flame and sauté the mash on full flame.for 2-3 minutes or until you see the ghee separating .
Serve hot .
Turiya ka Bharta / Ridge Gourd Mash is my Day 3 post under Special Theme .