Turiya Patra – Colocasia with Ridge Gourd

Turiya Patra – Colocasia with Ridge Gourd

Prep.10 min., Cooking time 15 min., Qty. 2 Plates


For Patra (Colocasia):

Gram Flour                                                      1 cup

Red Chilli Powder                                           1 ts

Turmeric Powder                                             ½ ts

Garam Masala                                    ½ ts

Tamarind Paste                                               1 ts

Soda-bi-Carb                                                   Pinch

Salt to taste

Colocasia Leaves

For Turiya (Ridge Gourd):

Oil                                                                    1 tbsp

Mustard Seeds                                                1 tbsp

Cumin Seeds                                                  ½ ts

Asafoetida Powder                                          Pinch

Turiya (Ridge Gourd)  small chopped            2

Garlic Paste                                                    1 ts

Turmeric Powder                                             1 ts

Red Chilli Powder                                           1 ts

Coriander-Cumin Powder                               1 ts

Tomato small chopped                                    1

Salt to taste


Mix Gram Flour, Red Chilli Powder, Turmeric Powder, Garam Masala, Tamarind Paste, Soda-bi-Carb and Salt. Add little water and prepare the paste. Slide the knife to remove the thick vertical vein in the middle of Colocasia Leaves. Take care of not making the whole in leaves. Cut all leaves in rectangular shape. Apply the paste on all Leaves. One by one, fold them from all sides and prepare wraps.


Heat oil in a pan. Add Mustard Seeds, Cumin Seeds, Asafoetida Powder. When popped, add small chopped tomato, Garlic paste, Turmeric Powder, Red Chilli Powder, Coriander-Cumin Powder and Salt. Mix well. Add small chopped Turiya and mix well. Add little water. Put all Colocasia wraps on the top of the mixture. Cover the pan with a lid. Leave it on low medium flame for approx 8-10 minutes.


Can be garnished with Fresh Coriander Leaves or Coconut Powder or  small chopped Tomato or combination of any of these.


Enjoy your meal with Green Veges in Hot and Dry Summer.

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