Stuffed Touri | How to make Stuffed Touri

By Manisha Babbar  |  19th May 2017  |  
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  • Stuffed Touri, How to make Stuffed Touri
Stuffed Touriby Manisha Babbar
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About Stuffed Touri Recipe

A delicious take on the humble turai or tori vegetable.

Stuffed Touri is a delicious dish which is enjoyed by the people of every age group. The recipe by Manisha Babbar teaches how to make Stuffed Touri step by step in detail. This makes it easy to cook Stuffed Touri in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Stuffed Touri at home. This amazing and mouthwatering Stuffed Touri takes 10 minutes for the preparation and 20 minutes for cooking. The aroma of this Stuffed Touri is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Stuffed Touri is a good option for you. The flavour of Stuffed Touri is palatable and you will enjoy each and every bite of this. Try this Stuffed Touri and impress your family and friends.

Stuffed Touri

Ingredients to make Stuffed Touri

  • 1/2 kg - Smooth Gourd or Turai or Touri
  • 2 - Large onions
  • salt, to taste
  • 1/2 tsp - turmeric Powder
  • 1 tsp - red chilli powder or to taste
  • 1/2 tsp - Garam masala
  • 1/2 tsp - Chaat masala
  • 2 tbsp - mustard oil

How to make Stuffed Touri

  1. Take fresh smooth gourd, wash and peel its skin. Cut it into three to four pieces. Make a slit in the side so that there is a cavity for stuffing.
  2. For the filling. Peel the onion skin and grate them using a grater. Add turmeric powder to the grated onion along with salt and red chilli powder, garam masala and chaat masala. Mix thoroughly and with the help of a spoon stuff each piece of gourd.
  3. Now heat some mustard oil in a pan and bring to smoking point. Put the flame on low and carefully place the stuffed gourds into hot oil. Keep changing sides and cook them uncovered till they are fully done.
  4. Avoid over cooking them. They must be soft but still be able to hold their shape. Serve them hot with chapatis or naans.

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