Turiya ka Bharta / Ridge Gourd Mash

Turiya ka Bharta is a ridge gourd mash . The dish has a mild smoky flavour and resembles the famous Punjabi Baingan ka Bharta .

Bhartas are basically mashs and they could be as simple as Bihari Aloo ka Chokha or complex as 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

Turiya ka Bharta / Ridge Gourd Mash

Ingredients

2 turia
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

Method

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

Turiya ka Bharta / Ridge Gourd Mash is my Day 3 post under Special Theme .

Print Recipe
Turiya ka Bharta / Ridge Gourd Mash
Turiya ka Bharta is a ridge gourd mash . The dish has a mild smoky flavour and resembles the famous Punjabi Baingan ka Bharta .
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Course Dinner, Lunch
Cuisine Indian Cuisine
Prep Time 30 Minutes
Cook Time 20 Minutes
Servings
Ingredients
Instructions
  1. Cut the ridge gourd into 4-5” pieces.
  2. Roast them on gas or coal . Once roasted remove the charred skin .
  3. Wash and cut into small pieces . This should be as good as a mash .
  4. Take a pan and add ghee .
  5. Let heat and add cumin seeds . Let crackle .
  6. Add chopped onions , garlic , ginger and green chilly .
  7. Sauté till the onion is translucent .
  8. Add the ridge gourd mash and cook for one or two minutes .
  9. Add the tomatoes , peanut powder , red chilly powder , coriander powder , turmeric powder and salt .
  10. Cover the pan and simmer the mash till tomatoes are soft .
  11. Increase the flame and sauté the mash on full flame.for 2-3 minutes or until you see the ghee separating .
Recipe Notes

Turiya ka Bharta / Ridge Gourd Mash

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9 thoughts on “Turiya ka Bharta / Ridge Gourd Mash”

  1. I love this vegetable so trying out a new variation of Bharta soon 🙂 the ridge gourd used here is the one with ridges / slightly rough edges, right ? or the smooth version (also called Turiya here)

  2. Wow vaishali, bharta with ridgegourd sounds interesting!!! i have only tried them in kootu and chutney! This sounds like a nice variation !!

  3. A bharta with Ridge gourd is new to me. I do not like this Vegetable much but with all this masalas and cooking it in bharta style will add more flavours to dish.

  4. I love Toorai ki subzi but never knew that we can make bharta with it.. this looks so delicious and tempting , this will go so well with with some hot hot phulkas.. will soon try.

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