![\"Shallot,](\"\/mahanandi\/images\/beerakaya\/turaiwithpeppercopyrightedimage1.jpg\")
\nShallot, Turai and Black Peppercorn<\/font><\/small><\/center><\/p>\n
If there is a turai fan club, I would be a card-carrying member. I would go to farmers markets to demonstrate turai dishes and to dispense turai seeds to the interested. I enjoy this vegetable that much.:) Recently I came across a new<\/a> chutney recipe with turai, and I tried it today for our meal. Sweet turai and fiery peppercorn, it’s a good combination. A must try for fellow turai fans, I recommend.<\/p>\n Black Pepper ~Turai Chutney:<\/strong> 1 Turai (ridge gourd, \u00e0\u00b0\u00ac\u00e0\u00b1\u20ac\u00e0\u00b0\u00b0\u00e0\u00b0\u2022\u00e0\u00b0\u00be\u00e0\u00b0\u00af) 1.<\/strong> Add tamarind pulp to two tablespoons of water. This will soften the tamarind and helps to blend well. Peel the ridges, wash turai, and cut to big chunks (about two cups). Peel the skin and chop shallots to big pieces (about half cup).<\/p>\n 2.<\/strong> Heat a cast iron skillet. Add and heat oil to smoking point. Add black pepper and cumin. Fry for few seconds. Add the shallots and ridge gourd pieces. Saut\u00c3\u0192\u00c2\u00a9 to tender for about five minutes. Turn off the heat and allow the contents to reach room temperature. <\/p>\n 3.<\/strong> Take them all in a mixer or mortar. Add salt, tamarind pulp and the water it was soaked in. Mix once. Blend to coarse consistency. Remove to a cup and serve. Good to mix with rice, or as a spread on chapati\/roti\/bread.<\/p>\n
\n(makes about a cup and half)<\/small><\/p>\n
\n2 shallots (erra gadda)
\n½ teaspoon black peppercorn (*Hot*)
\n1-tablespoon tamarind pulp
\n½ teaspoon cumin
\n¼ teaspoon salt
\n1-teaspoon oil\n<\/p><\/blockquote>\n![\"Turai-](\"\/mahanandi\/images\/beerakaya\/turaiwithpeppercopyrightedimage2.jpg\")
\nTurai Pepper Chutney ~ for Meal Today <\/font><\/small><\/center><\/p>\n