Turi - Turai, is made in a simple and tangy tomato gravy. It is relished with Khichini, boondi raita and sindhi papad and phulka (roti, chapati).


1 (app 800 gms) Turi, chopped)
2 Large onions, chopped
2 Large tomatoes
1/2 tsp Red chilli powder
1 tsp Coriander powder
1/4 tsp Turmeric powder
2 Green chillies, chopped
1 inch ginger
Salt to taste
Corriander leaves for garnish


  1. Puree the tomatoes along with the green chilli and ginger. or chop the tomatoes and green chillies, grate the ginger.
  2. Heat oil in a preassure cooker, add the onions and cook till they are transluscent.
  3. Add the corriander powder, red chilli powder and turmeric powder. Cook for a minute.
  4. Add the tomatoes and cook till the oil seperates.
  5. Add the turi, salt and some water.
  6. Pressure cook till turi is cooked, about 2 whistles.
  7. Once you can open the cooker, cook will the extra water evaporates.
  8. Serve with Khichini.

Note: Normally turi Bhajji is dry, but I like to keep a little gravy when having with khichini.

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Dhivya said...

love these:)perfect combo

Meera said...

Lovely recipe.

Homecooked said...

Looks delicious!

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