You are here: Home > Course > Main Course > Sabzis, Curries > Subzis with Beans or Sprouts > Stuffed Turai with Sprouted Vaal Stuffed Turai with Sprouted Vaal by Tarla Dalal Post A comment Add your recipe to below listed cookbooksMy ReceipesHealthy LivingTryFursat MeSwatiPri Cook BookDhivyaChandniLiverShils Tarla RecipesIndira NatrajanFavorite RecipesDevi's Recipe BookFor JyotiIshuAirfryerShilpaSuchi's Recipe BookDharaJeevikaStartersAshi CookingNon-vegetarian Low Calorie RecipesFarihaKalpana AroraLunchMocktailsAg-recipes For The BoysP.s.varmaKaminiDesi Sudha PatelJayalakshmi NarayananPost PregnancyVishuDivi Fresh CookbookShalooTruptiJyoti's CookbookLebaneseSnacksContinental FoodsAlphaPritiContinental FoodHealthy Eating PostnatalChickenVeg DinnerRqBreakfastManju's CookbookRituDhwanitFirelessVista EventsKanikaSnacksRinkuAmmuzMy RecipesHiral MehtaSilkyNavyanshLibo Cook BookFerdousTarla CookbookPregaMaitriDhoklaTababdulrazak@gmail. 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(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.