Turiya Patra Sabji (Healthy Gujarati Sabji)

Preparation Time :20 Min

Cook Time : 25 Min

Total Time : 45 Min

A) For Patra 100 grams Arbi leaves 1 cup Gram flour (Besan) 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp garam masala powder 1 tsp red chilli powder 1 tsp sugar 2 tbsp tamarind pulp to taste Salt Pinch baking soda 1 tsp oil 1 tbsp lemon juice 1 tsp ginger garlic and chilli paste 1 tbsp jaggery B) For Shaak/Sabzi 2 cup ridge gourd (turiya) 2 tbsp oil 1/2 tsp cumin seeds 1 tsp mustard seeds Pinch asafoetida 1/2 tsp ginger paste 1 tsp Green chilli paste 1 tsp red chilli powder 1/2 tsp cumin powder 1/2 tsp coriander powder 1/2 tsp garam masala powder to taste Salt as needed Water 1 tbsp lime juice 1 tbsp coriander leaves

Take a bowl & add gram flour into it. Add cumin powder, coriander powder, red chilli powder, garam masala powder, ginger-garlic-chilli paste, sugar, jaggery and salt. Add tamarind pulp, lime juice and oil. Mix all ingredients well. Add baking soda and mix it. Add water if required. Make thik batter. Now take arbi leaves & cut the veins (nas) of it. Take one tbsp batter and spread on leaves. Put another Patra leave on it and again spread the mixture. After that roll it. By using same steps do it for remaining arbi leaves. Now cut it into Patra shape. Now take a pan and heat oil. Add mustard seeds and cummin seeds and let it crackle. After that add asafoetida. Then add chilli paste and ginger paste into it. Saute it. Add chopped ridge gaurd into it and mix it. Now add cumin powder, coriander powder, garam masala powder and salt. Mix it well. Add 1/2 cup water & bring it to a boil. After that add cut Patra. Gentaly mix it. Cover the pan and cook it for 15-20 minutes. Check in between and mix it. After that check using knife Patra is cooked or not. If not then cook it again for 5-10 minutes. Add water if require. Now add lime juice and mix it well. Add coriander leaves and mix it. Now turn off the flame Serve hot with poori, phulka rotli or rotla. Turiya Patra sabji is ready to be serve.