Stuffed Turai Aloo and Turai Skin, Cabbage, Carrot and Capsicum Sambharo 

Turai or Tori or Ridge Gourd is a vegetable that is liked by few. But I love it. 

In the past I have tried different types of varieties from Turai like Turai Rasa, Turai Moong Dal, Turai Boondi. So here is one more to added to the list - Stuffed Turai Aloo and Sambharo made from Turai Skin. Sambharo is a famous Gujarati dish made from cabbage, carrot and capsicum with only haldi, green chili and salt as a spice. Enjoy these two sabzi with roti and try something different in your lunch menu.  

Ingredients: 

Stuffed Turai Aloo

  • 2 Big size long and good quality Turai or Tori or Ridge Gourd
  • 2 medium size Aloo
  • Salt to taste
  • For the stuffing - 1/2 cup groundnut powder, 1/2 cup graded coconut, 1 teaspoon of Kashmiri lal mirch, 1/2 teaspoon of haldi, 
  • 2 teaspoon of dhania jeera powder, 1 teaspoon of garam masala or any sabzi masala, 1/2 cup chopped dhania, 1/2 teaspoon of sugar (optional it enhances taste of the stuffing)
  • 2 tablespoon of oil
  • 1/2 teaspoon of rai and jeera
  • 1 Pinch of hing 
  • Water to adjust the gravy consistency 

Turai Skin, Cabbage, Carrot and Capsicum Sambharo 

  • Peel skin of Turai 
  • 1/2 cup shredded cabbage
  • 1/2 cup shredded carrot
  • 1/2 cup capsicum
  • 1 green chili
  • 1 tablespoon of oil
  • 1/2 teaspoon of rai and jeera
  • 1 pinch of hing 
  • 2 pinch of haldi 
  • salt to taste 

Method: 

Stuffed Turai Aloo:

  • Peel the skin of the Turai, Wash and clean the skin and keep it aside 
  • Now cut the Turai into two parts and make a cut in between the Turai to put the stuffing (just like we do for baigan)
  • Peel the skin of the two Aloo and cut it into big pieces and cut it in between to put the stuffing 
  • In a big bowl add 1/2 cup groundnut powder, 1/2 cup grated coconut, Salt, 1 teaspoon of Kashmiri lal mirch, 1/2 teaspoon of haldi, 
  • 2 teaspoon of dhania jeera powder, 1 teaspoon of garam masala or any sabzi masala, 1/2 cup chopped dhania, 1/2 teaspoon of sugar and mix everything 
  • Now stuff the Turai and Aloo with this masala 
  • Heat the oil in the Pan add jeera then add hing put the Turai Aloo, remaining stuffing masala and 1 cup of water 
  • Cook the vegetable on a low flame and serve hot 

Turai Skin, Cabbage, Carrot and Capsicum Sambharo 

  • Keep the vegetables ready - Peel skin of Turai, 1/2 cup shredded cabbage, 1/2 cup shredded carrot and 1/2 cup capsicum chopped
  • Heat the oil in the pan, add rai and jeera 
  • Add pinch of hing and haldi 
  • Now add 1 chopped green chilli, add veggies and salt 
  • Cover the lid and cook it on low flame for 4 to 5 mins
  • Note Sambharo has the crunch of the veggies so you don't have to cook much. Also don't add the water, the veggies with its moisture will get cooked with the Salt 
  • Serve both the veggies with roti 


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