Turai sabzi
Turai sabzi

Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, turai sabzi. One of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Serve turai sabzi hot or warm with some chapatis or phulkas. This Sabzi, Turai recipe is made very quickly just by adding few ingredients into it. Today's veg curry is very delicious recipe.

Turai sabzi is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Turai sabzi is something that I have loved my entire life. They’re fine and they look wonderful.

To get started with this particular recipe, we must first prepare a few components. You can have turai sabzi using 6 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Turai sabzi:
  1. Prepare 1/2 kg turai (washed and thinly sliced)
  2. Prepare 1 medium onion chopped
  3. Get 2 tomatoes chopped
  4. Take to taste Salt
  5. Take 5-6 Red whole chillies
  6. Get 1 tsp zeera

Turai Ki Sabzi; Very authentic and unique turai ki sabzi we will cook in very little oil, this recipe great idea for those low fat dieter. Turai Ki Sabzi is a North Indian recipe for stir-fried Chinese okra. By itself, turai or Chinese okra is fairly neutral tasting and considered pretty boring by most people. HeereKai ( Ridgegourd or Turai) Palya / Sabzi Recipe.

Steps to make Turai sabzi:
  1. Heat oil in a pan add onion cook until golden brown.
  2. Add tomatoes,zeera and salt. Cook tomatoes untill soft.
  3. Now add turai and whole red chillies and cook until done.šŸ‘

Ridge gourd also known as turai or heerekai ,is green in color and pulp is. Check out the Aalu Turai ki Sabzi Recipe in Urdu. Check all the Pakistan Cooking recipes in Urdu of Masala TV. Also Check Aalu Turai ki Sabzi Recipe, ingredients and complete Method. To begin making the Turai Baingan Ki Sabzi Recipe, keep the ingredients ready.

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