Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)
Use the peel of the turiya (ridge gourd) into making the dhokli (dumpling) and turn a regular everyday vegetable into a curry full of flavours
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Tell me, how many people you know who likes turiya (ridge gourd)? Not many, I suppose. Probably, which is why you will find clever use of turiya in Gujarati households, combining it with popular snack dishes like muthia and patra (alu vadi/patrode). Turiya patra is in fact such a popular dish among Gujaratis that you would also find it on the menu at the weddings.
My mum often made turiya patra nu shaak (ridge gourd curry with patra/alu vadi/patrode) with the leftover patra and served it hot with soft phulkas smeared with ghee…unbeatable! Though I love my mum’s recipe, this recipe is an adaptation of my sister’s recipe, who cleverly uses the peel of the turiya in making these most amazing melt in the mouth dhokli. Dhokli is essentially a dumpling made with a flour – most often coarse wheat flour and chickpea flour – and some greens like methi or herbs like coriander. The most popular and recognizable context would be methi dumplings in undhiyu, a popular delicacy from Gujarat which is the fried version. However, dhokli can be steamed or even simmered in a gravy which in turn thickens it giving it a wholesome flavour.
Turiya dhokli nu shaak is a midly flavoured vegetable and an extremely versatile one too. Very easy to adopt to your tastebuds, it tastes equally delicious if made spicy or sweet. Dhokli can be made a day in advance as well and makes for a great snack.
This shaak is another recipe from me that turns a not very popular vegetable into a lip smacking recipe just like my malai kofta and kathiyawadi ringna nu shaak. Clever use of the peel in making a dhokli and then simmering those flavourful dumplings in a simple gravy of turia and peas makes an everyday vegetable into a delicious one. I hope you will give this recipe a go and let me know your feedback. I would love to know your take on this delicious recipe.
Recipe Card
Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)
Recipe Rating
AUTHOR
Hema B Kathrani
CUISINE
Gujarati
PREP TIME
20 minutes
COOK TIME
45 minutes
SERVINGS
serves 3-4
Author: Hema B Kathrani | Cuisine: Gujarati | Category: Mains
Prep Time: 20 minutes | Cook Time: 45 minutes | Servings: serves 3-4
Use the peel of the turiya (ridge gourd) into making the dhokli (dumpling) and turn a regular everyday vegetable into a curry full of flavours
Ingredients
- For the gravy:
- 2 large turiya
- 2 tsp oil
- 1 tsp kasoori methi
- Pinch of ajwain (carom seeds)
- ½ cup peas
- ½ tsp turmeric
- 1 tsp cumin-coriander powder
- 2 tbsp water
- 3 green chilies slit from the middle
- ½ tsp sugar
- Salt to taste
- For the dumplings:
- 3 green chilies
- ½ inch ginger
- ¼ tsp garam masala
- 3 tbsp jaggery powder
- 1 tbsp roasted sesame seeds
- ½ tsp turmeric powder
- 1 ½ tsp cumin-coriander powder
- ¾ cup coarse whole wheat flour
- ¾ cup chickpea flour (besan)
- Pinch of baking soda
- Salt to taste
- Oil for frying
- Coriander leaves and lemon juice for garnish
Method
- Make the dumplings:
- Wash and dry the turiya well. Peel the skin of the turiya and chop it finely. Keep the peeled turiya aside.
- In a large bowl, combine the finely chopped peel, garam masala, jaggery powder, roasted sesame seeds, turmeric powder, cumin-coriander powder, baking soda and salt.
- Make a paste of green chilies and ginger and add it to the mix.
- Keep the mix aside for 5 minutes.
- Add coarse whole wheat flour and chickpea flour to the mix. Do not add water as the juices released from the peel mix would help to bind a sticky dough.
- The dough will be sticky but workable with oily hands. If you find it too sticky, add 1 tbsp of flour at a time but do so carefully as too much flour can make the dhokli hard.
- Shape the dough with oily hands in small round balls and fry them on a medium flame until golden brown and crisp.
- Make the curry:
- Cut the peeled turiya in semi circles of approximately 2 inches.
- In a large pan, heat oil on a medium flame.
- Place ajwain, kasoori methi, slit green chilies and fry for 30 seconds.
- Add turmeric powder, cumin-coriander powder and fry again for 30 seconds.
- Add 2 tbsp of water and stir in all spices together.
- Combine peas, chopped turiya and cook till turiya is just done. Add water only if necessary, as turiya will release water as it cooks.
- Add the salt, sugar and adjust the seasoning.
- Serve:
- Add the dhokli to the turiya and peas shaak once turiya is just done and cook it further for another 5 minutes.
- Garnish with coriander and lemon juice and serve immediately with hot phulkas or steamed rice.
Notes
- Turiya skin can be fibrous hence it is best to chop it finely than using a food processor or a chopper.
- Coarse whole wheat flour can be substituted by using regular whole wheat flour.
- It is best to shape and fry the dumplings as soon as you make the dough as the peel will release water as it sits making it difficult to shape.
- The quantity of the flour used in making the sticky dough for dhokli might vary depending on the water released by the peel mix. Use the flours in batches till you achieve a consistency of a sticky dough that can shaped using oily hands. Too much flour can make the dhokli chewy and hard.
- You can use fresh or frozen peas in this recipe.
- This shaak is a mildly flavoured and a versatile one and therefore you can adjust the spice and sugar according to your taste. Add more sugar or chilies to your liking. I prefer to keep this shaak green hence haven’t used red chili powder but it would taste equally delicious with a tempering of red chili powder too.
- Adding dhokli just when the turiya is almost done not only gives the shaak some thickness but makes it homogenous and flavourful.
- Be generous with the garnish of coriander leaves and lemon juice as it uplifts the shaak tremendously.
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2 thoughts on “Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)”
Hi Hema, tried this recipe and it turned out good only thing my dhokli turned out dense non the less the taste was good. Such a lovely and different way of serving this humble vegetable. Thanks for sharing your recipe.
Hi Cathylee, thank you so much for your feedback. I am glad that you liked the recipe. Few reasons for the dense dhokli can be – too much flour in the dumpling dough, no baking soda or incorrect ratio of flour to the peel. If you can provide me with some more information on the dhokli dumpling flour, I can help you further.