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Turiya Patra Sabji
Turiya Patra Sabji

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We hope you got benefit from reading it, now let’s go back to turiya patra sabji recipe. You can have turiya patra sabji using 20 ingredients and 6 steps. Here is how you do that.

The ingredients needed to prepare Turiya Patra Sabji:
  1. You need 100 grams Colocasia leaves
  2. Provide 300 gms Turai (ridged gourd)
  3. Use 6-7 tbsp. Oil
  4. Take 2 tsp turmeric powder
  5. Take 1 tsp. Red chilli powder
  6. Use to taste Salt
  7. You need 1/4 tsp soda
  8. Take 1 tsp sugar
  9. Get 1 cup besan
  10. Use 1 tbsp. Jowar flour
  11. Get 1 tbsp. Rice flour
  12. Take 4 tbsp. Ginger chilli crushed
  13. Provide 2 tbsp. Fresh Coconut
  14. Take 2 tsp. Garam masala
  15. You need 1 tsp. Asofoetida
  16. Take 1 tsp. Mustard seeds
  17. Use 1 tsp. Garlic paste
  18. You need 1 tbsp Coriander cumin powder
  19. You need 1 tbsp lemon juice
  20. Use 2 tbsp. Jaggery
Instructions to make Turiya Patra Sabji:
  1. First cut stems from colocesia leaves.wash and rinse. Now remove skin of turai and cut into long pcs. And wash.
  2. Now heat oil in abig vessel. Add mustard seeds asofoetida and ginger chilli garlic crushed saute for a min and add turai pcs.salt. saute.and add water 1/2glass and cook on a mid. flame.
  3. Now for batter:-Take a besan rice flour jowar flour in a parat add 1tbsp oil. Salt turmeric powder red chilli powder garam masala asofoetida ginger chilli paste jeggary lemon juice coconut paste and soda mix well and make a semisolid batter.
  4. Take aleaves spread batter put small leaves on a same leaves and spread batter. Fold both side spread batter and roll from down side. Like this way make all patra.
  5. Now add 2glass water in turai mixture boil and set all patra in a mix turai subji. Stir well. Cover lid and cook on a mid. Flame 7-10mins. Open and stir add turmeric powder corriender cumin powder garam masala sugar Mix well and cook 5min. On slow flame.Turai patra is ready.
  6. Serve hot with onion lemon and aachaar. TASTY DELICLIOUS SUMMER SPL. Rcp is ready to serve. Serve hot.

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