Turai Chenna

As the summer sun heats things up, who craves a heavy meal that leaves you feeling sluggish?
This season is all about light, flavorful dishes that tantalize your taste buds without weighing you down.

Presenting Turai Chenna, a vibrant creation that’s perfect for a hot day! This dish is a symphony for your senses – light on your stomach and cool for your body. It can be enjoyed on its own as a light and satisfying lunch, or pair it with brown rice or roti for a complete and flavourful meal.

Course Main Course
Servings 2 – 4
Preparation Time 5 minutes
Cook Time 10-12 minutes

Ingredients for the Turai Chenna
(1 cup = 200 ml; 1 tbsp = 15 ml)

250 gm Turai
1 cup Fresh chenna
2-3 Green Chilies, slit into two pieces
½” Ginger julienned
1 tsp Ginger green chili paste
1-2 tbsp Ghee
1 tbsp Cumin seeds
Salt to taste
A pinch of sugar
Lemon juice as per taste
Corriander leaves for garnish

Instructions for the Turai chenna

1 Cut the fresh turai into roundels. Wash and keep aside
2 Heat ghee in a kadhai. Splutter the cumin seeds and sauté. Sauté the ginger-green chili paste and the fresh green chilies and ginger juliennes.
3 After 1 minute add in the turai pieces. Add a pinch of sugar (it helps to retain the fresh green colour). Add salt. Cover and let it cook. It releases water on its own. If it feels too dry add in ½ – 1 cup water.
4 Once turai is a little cooked add in crumbled fresh chenna and cook for 5 minutes. Add in lemon juice, taste and adjust the seasonings. Garnish with coriander leaves and serve.
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