- 2 medium or 1 large turiya (snake gourd, known as Chinese okra)
- 4 rolls of Patra, cooked or uncooked
- 3 tablespoons oil
- 1 teaspoon cumin seeds
- 1 teaspoon ground turmeric
- ¼ teaspoon chili powder
- 1 teaspoon minced garlic
- 1 teaspoon minced green chili
- 1 tablespoon chickpea flour
- 1 cup or more water
- 1 teaspoon salt or to taste
- 1 teaspoon dhana-jeeru (spice blend of ground coriander and cumin)
- 1 golf ball size piece of jaggery or 1 tablespoon sugar
- 1 tablespoon fresh lemon juice
- Wash turiya, remove the sharp edges and cut into ½ inch dice.
- In a wok or a frying pan, heat oil. Add cumin seeds and let it sizzle. Add turmeric and chili powder. Add garlic, green chili and sauté it for 30 seconds. Next sauté chickpea flour for 30 seconds. Add water, turiya and season with salt. At this point if you want to use uncooked patra rolls, add them. Cover the wok or pan and let turiya and patra cook 10 to 12 minutes, stirring few times.
- Uncover the wok or pan and if you are using cooked patra rolls, add at this point. Add dhana-jeeru, jaggery and lemon juice and let shaak (vegetable) cook for 4-5 minutes or until jaggery is melted. If gravy is too thick add more water.
- Cut the rolls into 3-4 pieces before serving. Garnish shaak with cilantro and serve warm with rotli or paratha.