Chinese okra gravy or mastani taroi or turai

                                Mastani Taroi or Turai

 As the whole world is fighting a brave battle against COVID-19, we all are learning to cope with this grim situation in different ways.Self quarantine has become a necessary norm,thus minimal travel out of your home even for groceries. Though grocery stores are open but majority of items are sold out,shelves are empty. I have rationed food to cook for daily lunch or dinner for even two people-me and hubby-only make one veggie per meal and that also in limited quantity. Don't know how long this situation will prevail and how worse it's effect will be on us here in Chicagoland. So everyone is advising to go thrifty.

Thus one sabzi I had to cook for dinner and there was this humble Chinese Okra or Singwa which is not turai but close to Indian turai. Turai has a soft skin but the skin of this is very hard,I forgot by what name is this called in India. And I forgot to take picture as there was no plan to post this recipe.I thought to make Turai but the problem was that my husband doesn't eat it. Whenever I cook Chinese Okra,there is alternate vegetable always there in usual course. And as I'm cooking in small amount,there was also no leftover in the refrigerator. 

Still, I went ahead in cooking this single sabzi with plain Toor daal and rice. I'm glad to tell you guys that the verdict was very very good and my husband commented that,'you can make this dish in future dinner parties that we will host after Corona"!

Now,let's start the recipe,I did not take any other picture as there was no plan to share this innovative dish as I was not sure this would turn out excellent,but I will add more pictures in future.

Ingredients:

1. Turai or Chinese Okra-2 (I had large size,you can take 3-4 normal size turai).
2. Onion-1& 1/2 divided.
3. Garlic-2 cloves
4. Cilantro-2-3 sprigs
5. Curry leaves-1 sprig
6. Mustard seeds-1/4 tsp.
7. Cumin seeds-1/2 tsp.
8. Tomato-1
9.  Turmeric Powder-1/2 tsp.
10. Red chilli powder-1 & 1/2 tsp.
11. Garam masala powder-1/2 tsp.
12. Whole red chilli-2
13. Whole Black Pepper-5
14. Whole coriander-1/2 tsp.
15. Cumin seeds-1/2 tsp. (This one is for roasted masala).
16. Peanuts-5
17. Desiccated or dry coconut-1/2 tsp. 
18. Oil-2 serving spoon
19. Water-1/2 cup
20. Salt-Per taste

Procedure:

• Wash turai in vinegar water and peel the skin.
• Dry roast whole spices (cumin,chilli,black pepper,coriander,coconut dry and peanuts).
•  Grind these when cool and add tomato,onion and garlic and make a smooth paste.
• Cut about one and half inches pieces of turai and hollow them by carefully removing the flesh. It shouls look like a pipe. Keep the flesh aside for later use.
• Heat oil in a pan or kadai and fry turai. 
• Thinly slice onion and in the same oil, add mustard seeds, when it splutters, add curry leaves and onion and fry till light brown.
• Now add blended masala and all the masala powders plus salt.
• Cover and cook for about 4-5 minutes.
• Now add flesh of turai and cover and cook till oil comes on surface.
• Add fried turai and water and cover till everything is blended well. (Approx. 5 minutes).
• Garnish with finely chopped cilantro.
• Serve hot with chapatis or rice.