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  • Preeti Shridhar

Turai with Kala Chana

This is a recipe very close to my heart. I learnt it from my mom. Black chana adds glamour to humble turai. Pairs very well with roti/paratha, a typical summer dish.


Turai 500 gms (Sponge Gourd)

Kala Chana 1 cup ( Black gram boiled)

Tomato Puree 1 cup homemade

Oil 2 tsp

Ginger 2 tsp grated

Green chili 1 chopped

Asaefotida a pinch

Cumin seeds 1/2 tsp

Turmeric powder 1/2 tsp

Red chili powder 1/2 tsp

Coriander powder 1 tsp

Curry powder 2 tsp

Salt to taste

Lemon juice 1 tsp (optional)

Sugar 1/2 tsp


  1. Peel and chop the turai into small pieces.

  2. Heat oil in a pressure cooker.

  3. Add asaefotida and cumin seeds.

  4. Once they crackle add ginger and chopped green chili.

  5. Saute for a few seconds.

  6. Add red chili powder followed by tomato puree.

  7. Once tomato puree thickens add turmeric powder, coriander powder, curry powder and salt.

  8. Mix well and let it cook further till oil floats on top.

  9. Now add turai and boiled kala chana.

  10. Add half cup water , you can also use the water in which chana was boiled.

  11. Give it two pressure.

  12. Let the pressure release on itself.

  13. Now check the gravy. If it is thin, boil it for sometime so that it thickens.

  14. Add lemon juice and sugar.

  15. Taste and adjust salt.


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