Category Archives: Versatile Varanasi

Banarasi Turi Kale Channe Ki Curry

Turi Kale Channe Ki Curry

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Turi is Ridgegourd. Kale Channe is Black Channa.  Benaras or Varanasi is one of the world’s  oldest living cities.  My trip to Varanasi  is very memorable. The winding lanes smell of ghee throughout the day. Plenty of eateries around. Food here blends with religion and culture. I was so excited to walk around the ghats and  gallis. Varanasi is famous for puri and sabzi, lassi, sweets, paan, chaats and crispy buttered bread toast. Turi Kale Channe Curry goes well with phulkas, roti, puri , parathas , jeera rice and rice with dhal.

Ingredients

Ridgegourd ( peeled and chopped to big chunky pieces ) – 4 cups

Boiled Kale Channe ( black Channa ) –  1 cup

Salt to taste

Sugar – 2 pinches

Sliced onions –  1 cup

Slit green chillies – 2

Dry roast and powder finely

Coriander seeds – 1 teaspoon

Cumin seeds ( jeera ) – 1 teaspoon

Black pepper – 4

White sesame seeds – 1 teaspoon

Kashmiri dry red chillies – 2

Dry roast the above mentioned ingredients to a golden colour, cool and powder finely.

To Season

Ghee  – 1 teaspoon

oil – 2 teaspoons

Jeera – 1 teaspoon

To Garnish

Finely chopped green coriander leaves – little

Method

Heat a nonstick pan. Season. First fry the sliced onions on medium flame to light golden colour. Add the cubed ridgegourd and the green chillies. Sauté on sim flame till the ridgegourd is cooked. Add the salt to taste and sugar. Stir gently. Add the ground spice powder. Add the boiled Kale Channe. Mix gently. Cook on sim flame for 5 minutes. Switch off the stove. Garnish. Serve hot.

Chef’s Tips

1) Do not chop the ridgegourd to small pieces. It will become mushy.

2) Make the curry powder fresh. The taste will be classy. The flavours will SPEAK.

 

 

 

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