Sev turiya nu shak | turia ki sabzi

Sev turiya nu shak | turia ki sabzi

Sev turiya nu shak is a tasty and unique curry recipe made with masala stuffed turiya into tomato onion-based gravy. It has a little sweet, sour, and medium spicy in terms of taste, just like any Gujarati food. It is very quick and easy to make curry served with roti, paratha, or steamed rice. Do try this!

The key to making tasty sev turiya nu shak at home are

  • Firstly, cut turiya into medium size pieces and make a slit in the center, so it will easily stuff with masala and absorb flavor easily.
  • I made sabzi masala with slightly crushed peanut and besan sev. You can use besan gathiya or roasted besan instead of sev.
  • Steam stuffed turiya on low-medium flame. I steam turiya while cooking sabzi, you can steam it separately into a steamer or another pan.
  • Lastly, sev turiya nu shak tastes great when prepared slightly spicy and serve hot.

Please do visit my other related recipe collection like

Recipe video

sev turyia

Recipe card for sev turiya shaak

Nehas Cook Book

Prep Time 5 mins

Cook Time 25 mins

Total Time 30 mins

Course curry

Cuisine Indian

For masala

  • 3 tbsp crushed peanuts
  • ½ cup besan sev
  • Salt to taste
  • ½ tsp turmeric powder
  • 1 tbsp red chilli powder
  • 1 tbsp coriander powder
  • 1 tsp cumin powder
  • 1 tbsp jaggery
  • 1 tsp lemon juice
  • Some coriander leaves
  • 1 tbsp oil

For gravy

  • 1 big size onion
  • 1 big size tomato
  • 1 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves

For sev turiya nu shak

  • 400 grm turiya
  • 4 tbsp oil
  • 1 tsp cumin seeds
  • 2 dry red chilli
  • 1 bay leaf
  • Pinch of hing
  • ¼ tsp turmeric powder
  • ½ tsp red chilli powder
  • ½ tsp coriander powder
  • Salt to taste
  • 1 cup + ½ cup water
  • ¼ tsp garam masala
  • 1 tsp kasuri methi
  • Some coriander leaves
  • Peel skin of turiya. Cut it into medium size pieces and make slits into the center. Keep it aside.

  • In a bowl, add crushed peanuts, sev, salt, turmeric powder, red chili powder, coriander powder, cumin powder, jaggery, lemon juice, coriander leaves, and oil. Mix well. Masala is ready.

  • Now stuffed turiya with masala and keep it aside.

  • Then in a mixture jar, add onion, tomato, green chili, ginger, and garlic. Grind it into a smooth paste. Keep it aside.

  • For sabzi, in a pan, add oil, cumin seeds, dry red chili, bay leaf, and hing. Sauté it.

  • Now lower the flame, add turmeric powder, red chili powder, coriander powder, and some water. Sauté masala till oil separate from its sides.

  • Then add tomato-onion paste and salt. mix well and sauté gravy till oil separates from its sides.

  • Now, add1 a cup of water and mix well. Then lower the flame, and place a bowl with water into the center of the pan. (refer to video)

  • Then take a plate and arrange stuffed turiya on it.

  • Cover and cook sabzi for 12-15 minutes on low flame till turiya is properly steamed.

  • Remove lid and take out steamed turiya plate from pan and cool down. Also, add some water to the gravy.

  • Now add garam masala and Kasuri methi into gravy masala and mix well.

  • Then add steam and stuffed turiya into the gravy and sprinkle some leftover masala on it. do not mix it.

  • Cover and cook sabzi for 5 minutes on low flame, till turiya, absorbs gravy flavor.

  • Mix well and garnish with coriander leaves.

  • Serve sev turiya nu shak with roti or steam rice.

  • cut turiya into medium size pieces and make a slit in the center.
  • steam turiya on low flame for 12-15 minutes.
  • if the knife comes out clear means turiya is properly steamed.
  • cover and cook sabzi on low flame, so gravy flavor absorbs into turiya.
  • Sev turiya nu shak tastes great when it is slightly spicy and served hot.
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