Turai Ki Sabzi waa roodhida waqooyiga Indian ah ee loogu talagalay kalluunka khudradda dabiiciga ah ee Shiinaha.
Kaligiis, turai ama saliidda Shiine waa mid si dhexdhexaad ah u dhadhan, waxaana loo tixgeliyaa dadka caanka ku ah caajis. Si kastaba ha ahaatee, si kastaba ha ahaatee, waxa la kordhin karaa wax gaar ah oo ay noqoto saxan iyo mid lakabaysan ama cuntada ugu muhiimsan.
Waxa aad u Baahantahay
- 1 rodol (1/2 kg) turai (Shiine Okra) oo la diyaariyey sida lagu sharxay hoos
- 3 qaado oo saliid cunto karis ah sida qudaarta, canola ama gabbaldayaha
- 1 qaado shaah
- cumin abuurka
- 1 qaado shaah
- Saunf (miraha fennel)
- 2 qoob-ka-qoyan casaan cas, burburiyay qaybo yaryar (ikhtiyaari laakiin waxay siinaysaa saxanka laad cajiib ah)
- 2 basal oo waaweyn, khafiif ah
- 1 qaado shaambe ama toon la jarjarey
- 2 yaanyo waaweyn oo la jarjaray
- 1 qaado shiilan
- 1/2 qaado shukumaan
- 1/2 qaado shaah
- midab leh
- 1/2 qaado shiidan oo budada ah (doorasho)
- Saliid dhadhan
Sida loo sameeyo
Diyaarso Turai / Okra
- Tan iyo maaddaama dhammaan khudradda ay ku adag tahay duleedkeeda, waxay u baahan doontaa diyaar garow gaar ah. Ka dib markaad maydho oo aad samayso dhir kasta oo qallalan. Iska yaree dushooda iyo hoosta hoose ee kalluun kasta ka dibna, adoo isticmaalaya fareeshka khudradda ah, xoqa kabaha adag.
- Maqaarka u dhexeeya safafka ayaa laga tagi karaa sababtoo ah waa wax jilicsan. Iska yaree caleemaha wareegyada wareegga ah, qaybaha sawirka, qiyaas ahaan 1/3 inch oo qaro weyn.
Kursiga Turai / Okra
- Samee wok ama kadhai kuleyl dhexdhexaad ah. Markuu kuleylku kulul yahay, ku dar saliidda karinta iyo kuleylka.
- Si saliida kulul , ku dar qaydhinta miraha iyo miraha fennel. U ogolow inay boodboodaan. Marka bacmuuqu istaagto, ku dar qajaar yar oo casaan ah iyo qori 30 daqiiqo. Kaxulaha ayaa soo jiidaya midab yar oo madow.
- Hadda ku dar basbaas la jarjaray oo la qoro ilaa ay jilicsan yihiin. Basasha waxay siinayaan saxanka sifo macaan leh sidaa daraadeed ha ku shubin basasha madaama ay waayaan macaankan. Iska ilaali inta badan markaad qoraysid basasha, si looga hortago inay gubtaan.
- Ku dar digaag cagaaran ama toonta la jarjarey iyo 1 qaado daqiiqado.
- Hadda ku dar tamaandhada iyo qori ilaa ay bilaabaan inay jilicsanaan iyo jilicsanaan.
- Ku dar mashiinka dhoobada, shumaca, budada cagaaran iyo casaanka cas, xilli si aad u dhadiso cusbo oo si fiican u walaaq. Sauté isku dar ah (loo yaqaan masala ) ilaa saliiddu ay bilaabato inay kala soocdo. Tani waxay muujinaysaa in masalaada la kariyey.
- Hadda ku dar xawaare aad hore u diyaargareysay. Daadi biyo iyo si fiican u walaaq si aad u hubiso in qaybaha si fiican loo daboolay masala.
- Karso ilaa taramadu ay jilicsan tahay laakiin maaha ( al dente ). Marrar badan markaad cunto karisid si aad uga hortagto gubashada. Haddii aad hesho inta lagu guda jiro habka uu saxanuhu u engegay qalalan, waxaad dareentaa lacag la'aan inaad ku rusheeysato biyo yar si aad u kariso karinta cuntada. Natiijadu waa inay ahaato saxan qallalan.
- U adeegso shaashadda adoo isticmaalaya chapatis iyo daal aad jeceshahay.
| Tilmaamaha Nafaqada (adeeg kasta) | |
|---|---|
| Calories | 83 |
| Total Fat | 1 g |
| Fatuurad la ruxay | 0 g |
| Fat | 0 g |
| Kolestarool | 0 mg |
| Sodium | 193 mg |
| Carbohydrateska | 18 g |
| Fiber diirran | 6 g |
| Protein | 4 g |