Achari Turai

Making boring vegetables interesting is a real challenge. Corrugette or Turai is one such vegetable that is not liked by all and I have to find different ways to prepare it so that my family relishes it. On one such incident I tried to make turai in achari masala and it turned out to be really yummy. If you think why eat turai if we have better vegetables available then think again. This boring vegetable is packed with nutrients. It is an excellent blood purifier and a must have for a diabetic. Not just that, it is good for skin and weight loss too. So stop thinking and try it once. 


Here is how I made it.


500 gm courgette/turai
1 large onion finely chopped
1 large tomato finely chopped
2 tablespoons mustard oil
1/2 teaspoon turmeric powder
1 teaspoon red chilli powder
1 teaspoon dhania powder
1 teaspoon ginger garlic paste
1 dry red chilli
A pinch of carrom/ajwain
A generous pinch of asafoetida/hing
Salt to taste
1 tablespoons lemon juice

For achari masala
1 teaspoon cumin/zeera
1 teaspoon mustard seeds/rai 
1 teaspoon fennel seeds/saunf
1/2 teaspoon onion seeds/kalonji
1/4 teaspoon fenugreek seeds/methi


Heat a pan and dry roast achari masala till fragrant but don’t let it change colour. Grind it coarsely and keep aside.

Peel and cut turai into chunks. In a pan heat mustard oil till smoking point. Now add ajwain, hing and dry red chilli. Saluté for a few seconds and add chopped onion. Fry on high heat till onion stars to change colour. Add ginger-garlic paste and fry for a minute. Add chopped tomato, chilli powder, turmeric powder and coriander powder. Fry it until all the ingredients are cooked and starts to leave sides of the pan.

Add courgette/turai and mix everything together. Now add salt and achari masala, mix, cover and let it cook on low flame until the courgettes/turai are tender. Pour lemon juice just before putting off the flame. Cover and let it rest for a couple of minutes before serving.

Enjoy with plain rice, roti or parathas.