Tori/turai/gilki/galki/luffa is considered very good for stomach. Many people, especially children do not like to eat it. But stuffed tori sabzi is an exception. It is very tasty and healthy too. Today I have made this sabzi with smooth torai. Here is the whole process how I made it:
Ingredients
250 grams of tori/turai/gilki
2 inch piece of grated ginger
1 big onion
salt to taste
1 tsp of turmeric powder
1/2 tsp of red chili powder
1 tbsp of coriander powder
1 tbsp of fennel/soanf powder
1 tsp of mango powder
1/2 tsp of garam masala powder
2 tbsp of oil
Method
1. Wash and peel the turais/toris.
2. Cut one tori into two to three pieces. Cut all the toris into pieces like wise. Now cut each piece in lengthwise in the middle of it, in the way that its lower part should remain as intact.
3. Peel the ginger and onion and pulse it few times in small zar of mixer or in vegetable chopper as a coarse paste.
4. Now add all the spices and 1 tsp of oil and mix.
5. Next stuff all the toris pieces with this onion masala mixture.
6. Heat the oil in a frying pan. Place all the stuffed pieces into it. Cover the lid and cook it on medium flame turning it frequently with the help of tong till little soft.
7. Now take out all the toris into a plate.
8. Now cook the remaining onion masala mixture in the same pan. After that add the tori pieces which we have taken out in a plate to the pan again and coat it with this cooked masala with a spatula very gently.
8. Cook it two minutes and remove from heat.
9. Transfer it into serving bowl. Stuffed toris are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave
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
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
250 grams of tori/turai/gilki
2 inch piece of grated ginger
1 big onion
salt to taste
1 tsp of turmeric powder
1/2 tsp of red chili powder
1 tbsp of coriander powder
1 tbsp of fennel/soanf powder
1 tsp of mango powder
1/2 tsp of garam masala powder
2 tbsp of oil
Method
1. Wash and peel the turais/toris.
2. Cut one tori into two to three pieces. Cut all the toris into pieces like wise. Now cut each piece in lengthwise in the middle of it, in the way that its lower part should remain as intact.
3. Peel the ginger and onion and pulse it few times in small zar of mixer or in vegetable chopper as a coarse paste.
5. Next stuff all the toris pieces with this onion masala mixture.
6. Heat the oil in a frying pan. Place all the stuffed pieces into it. Cover the lid and cook it on medium flame turning it frequently with the help of tong till little soft.
7. Now take out all the toris into a plate.
8. Now cook the remaining onion masala mixture in the same pan. After that add the tori pieces which we have taken out in a plate to the pan again and coat it with this cooked masala with a spatula very gently.
8. Cook it two minutes and remove from heat.
9. Transfer it into serving bowl. Stuffed toris are ready to serve.
Enjoy Healthy Cooking!!!
See more recipes:
How to Steam corns in Microwave
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
Milky Corn Methi Paneer
Bhutte Ki Bhurzee/Bhurtha
Onion Stuffed simla Mirch
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Reproduction of the contents of this blog, without permission, in whole or in part, is strictly prohibited.
