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Close 01 Jan 1900 This recipe has been viewed 28421 times Stuffed Turai with Sprouted Vaal recipe - How to make Stuffed Turai with Sprouted Vaal Tags Subzis with Beans or Sprouts Preparation Time: 15 mins Cooking Time: 30 mins Total Time: 45 mins 4Makes 4 servings Show me for servings Ingredients To Be Mixed Into A Stuffing1 tbsp besan (bengal gram flour)2 tbsp coriander (dhania) powder1 tsp chilli powder1/2 tsp turmeric powder (haldi)2 tsp sugar salt to taste2 tbsp chopped coriander (dhania)1 tbsp oilOther Ingredients1 ridge gourd (turai) , lightly peeled and cut into 25 mm. (2") pieces1 tbsp oil1/2 tsp mustard seeds ( rai / sarson)1/2 tsp cumin seeds (jeera)1 cup vaal (field beans/ butter beans) sprouts1 tsp sugar salt to tasteFor The Garnish2 tbsp chopped coriander (dhania) Method Main procedurePut criss-cross slits on ridge gourd pieces and stuff the slits with a little stuffing. Keep aside.Heat the oil in a kadhai, add the mustard seeds, cumin seeds and asafoetida.When the seeds crackle, add the vaal sprouts, sugar, salt and ¾ cup of water. Mix well, cover and cook on a medium flame for 10 minutes.Add the stuffed ridge gourd pieces, mix gently, cover and cook again on a slow flame for 15 to 20 minutes or till the ridge gourd pieces are cooked.Serve hot garnished with coriander.