Tori ka Bhartha/Bhurtha
Tori/turai/gilki is a healthy vegetable but many of us don't like to eat it, specially kids. Generally we make its sabzi. I have made it with slightly variation in its chopping. Here below is full recipe of its bhartha/bhurtha:
300 grams of tori/gilki/turai
salt to taste
1 tsp of turmeric powder
1 tsp of cumin seeds
1 small stick of dalchini (optional)
2 cloves
2 bay leaves (optional)
5 tbsp of oil
pinch of hing
1/2 tsp of red chili powder
1 tbsp of coriander powder
1/2 cup of frozen peas (otional)
1 big onion (finely chopped)
Paste of 3 tomatoes
1 tbsp of grated ginger
1 finely chopped green chili
1 small tomato for garnishing
Method
1. Peel the torai and cut it roughly in big chunks and then chop it very finely in vegetable chopper. For this, see the photo collage below.
2. Heat the oil in a frying pan. Though I have written 5 tablespoon of oil, but in 1 tbsp of oil it can be made too. Add hing and cumin seeds and let it crackle till it stops itself. Now put bay leaves, cloves and cinnamon stick and stir. Putting bay leaves,cloves and cinnaman stick is optional.
4. Now add tomatoes paste, turmeric, salt, red chili powder and coriander powder and cook it till oil separates.
5. This is the time to put very finely chopped turai and stir.
7. Cook it on slow heat for few minutes till oil can be seen around the sabzi. After that add peas and stir. Again cook for few minutes.
8. For garnishing finely chopped cilantro, tomato strips and green chili can be added too.
9. Delicious turai ka bhurtha is ready to serve.
Enjoy Healthy Cooking!!!
See related recipes:
Healthy Bhutta or Corn
Palak Paneer
Tori Peels Paneer Saag
Bottle Gourd Zest Kofta Curry
Bhiss(lotus stem) & Aaloo Sabji
Leafy Potatoes (wild sweet leaves)
Tiny Pumpkin with Spring Onion leaves
Guava Sabji
Kachalu Dahi (curd) Wale
Baigan (brinjal) Bhurta
Stuffed capsicum with Potato
Potatoes with Spinach Chutney
Stuffed Green chili Peppers (peanuts)
Mint Paneer Pasanda
Bhindi Sabzi in Microwave
Stuffed Karela with cabbage
Stuffed Parwal/Parval
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