Turi aur jhinga ka saalan is an traditional north indian dish, with prawns and the ridge gourd.
Ridge gourd is one of the healthiest vegetables in the world. It is a good source of Vitamin C, fiber, calcium and is allergy free. This vegetable is also used to make all kinds of dishes like vegetable curry, gur mutter, salad, masala dosa, palak paneer, steamed vegetables etc. This dish is made using short grain rice, turi, jhinga, tomatoes, onion, ginger-garlic paste, green chillies, coriander leaves, kasuri methi, curry leaves and salt.
A combination of turi and jhinga is a must for any coastal Indian household and this is a simple yet delicious dish that can be made on a rainy day.. Read more about shrimp curry indian and let us know what you think.
In Andhra Pradesh, ridge gourd (Turai or Turi) and prawn curry is known as Beerakaya royyala kura in Telugu, and we call it Turai aur Jhingha ka saalan at home. This meal is one of my favorites because of the mix of ridge gourd and prawns. It goes well with chapathi or simple rice and dal drizzled with ghee (clarified butter).
Always get young ridge gourds rather than older or matured varieties, since the latter will be fibrous and unfit for eating. When Turai (Beerakaya or Turai) is cooked, it takes on a sweet flavor and decreases in size (much like spinach leaves). I made Ridge gourd curry (Beerakaya kura in telugu, Turi ka saalan in hindi and urdu) and Prawn curry separately and mixed them together in this recipe.
Time to prepare: 15 minutes
Time to cook: 30 minutes
Andhra Pradesh cuisine
Curry, the ridge guard
- 5 to 6 tbsp oil
- 200 gms onion
- Tomatoes (200 g)
- 1 tbsp ginger and garlic paste
- Cloves (about 5 cloves)
- 4 green cardamoms
- 2 cinnamon sticks
- 1 tsp Chinese salt
- 1 1/2 teaspoon chili powder
- 1/2 teaspoon turmeric powder
- 1/4 to 1/2 teaspoon garam masala
- a pinch of salt (to taste)
- 1 cup of water
- 400 gms ridge gourd (Turi)
- a handful of chopped coriander leaves
Curry with prawns
- 2 to 3 tbsp oil
- 250 gms prawns
- 1 sliced onion (small)
- 1 tsp ginger and garlic paste
- 1/2 teaspoon chili powder
- 1/4 teaspoon turmeric powder
- if necessary, salt
- 1/4 cup water
- For added flavor, coriander and cumin powder may be added, and the spices can be adjusted to make it mild or spicy.
- If there is a lot of liquid in the curry, simmer it for a while until it reaches the desired consistency.
- If you want the prawns and ridge gourd to be like bhuna ghost (semi fried curry means the thick curry or gravy will be attached to the lamb or vegetables), cook until all the liquid has been absorbed in the ridge gourd and prawn curry, then combine and roast well with a little oil around it to get that glaze (restaurant style).
- As the ridge gourd (beerakaya, turi) and prawns start to release water, add water as needed to get the desired curry consistency.