Simple Way to Prepare Perfect Turia bateta nu bharelu shak. (stuffed ridge gourd and potatoes)

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We hope you got benefit from reading it, now let's go back to turia bateta nu bharelu shak. (stuffed ridge gourd and potatoes) recipe. You can cook turia bateta nu bharelu shak. (stuffed ridge gourd and potatoes) using 16 ingredients and 4 steps. Here is how you do that.

The ingredients needed to cook Turia bateta nu bharelu shak. (stuffed ridge gourd and potatoes):

1. Take 2 of long turiya (ridge gourd).
2. Provide 5 of small potatoes.
3. Use 3 of onions.
4. Get 1 cup of chopped tomatoes.
5. Use 1 tablespoon of ginger garlic paste.
6. Take 3 tablespoons of dhana jeeru powder (cumin and coriander powder).
7. Use 2 tablespoons of red chilli powder.
8. Use 2 teaspoon of turmeric powder.
9. You need 1 teaspoon of mustard seeds.
10. Use 1 teaspoon of cumin powder.
11. You need 1 cup of pawa (pressed rice).
12. Use 1 tablespoon of almond powder.
13. You need 1 teaspoon of garam masala.
14. Prepare 4 tablespoons of oil.
15. Provide 2 tablespoons of fresh chopped green coriander leaves.
16. Provide to taste of Salt.

Instructions to make Turia bateta nu bharelu shak. (stuffed ridge gourd and potatoes):

1. Peel the turia and cut in 2 inch cylindrical shapes. Make a slit length wise for stuffing. Peel potatoes and make a slit in a cross. Peel onion an make a slit in a cross..
2. Wash the pawa and drain. In a bowl combine the pawa, almond powder, 1 teaspoon turmeric, 1 teaspoon chilli powder, 1 teaspoon garam masala, 1 teaspoon amchur powder, salt to taste and coriander leaves. Mix well and stuff the vegetables with the masala mix..
3. Heat oil in a pan and add mustard and cumin seeds. When they start to crackle, add in chopped tomatoes, ginger garlic paste and cook for a minute or so. Add 1 teaspoon turmeric and 1 teaspoon red chilli powder and stir for a minute. Add 1/2 cup of water and add in the potatoes and cover. Let it cook for 5 to 6 minutes. Add turia and onions and stir gently. Cover the pan and cook over low flame for 10 minutes or until the vegetables are completely cooked..
4. Garnish with coriander leaves. Serve hot with roti, paratha or rice..

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