Gourd gets going

The torai is often a-victim of overpowering spices and is seldom appreciated for its original flavour. Doodhiya, nenua, ghee torai call it by any name, the poor gourd remains Cinderella untransformed by any fairy godmother’s magic touch. Immensely beneficial, it has a sweet taste if you don’t (unwisely, according to us) adulterate it with tomatoes, onions, Garam masala and what not.

The pilaf - presumably the root for pulav - is commonly acknowledged as a Central Asian contribution to global cuisine. Though references in Bhavprakashnighantu, an ancient ayurvedic text nail the lie. Palav was known to our ancestors as ‘rice cooked with meat and condiments’. The point is that even in times gone by the shakahari version was not found worth mentioning.

Times have changed and nowadays there are myriad avatar in this genre-peas; navaratan, jeera, gucchi and what not. All much to our regret mimic their meaty cousin. What the torai pulav attempts is to assert the ’superior’ simplicity of the dish. It is sufiana in temper, impressive in subtle play on the palate. Perhaps, a purist would frown upon the vegetarian pilaf but that does not detract from the sheer simplicity and pleasure of serving and having a well-made pilaf.

This torai pilaf is not only quick to make but ensures that the subtle flavour of the torai and delicate aroma of rice are preserved. Often accused of being bland, the torai is often a victim of overpowering spices and is seldom appreciated for its original flavour. This recipe however does justice to the gentle flavour of torai. We acknowledge our debt for introducing us to this beauty to friend from Allahabad.

            How to make TORAI PILAF
 

METHOD:

Peel the torai, wash and cut in small pieces. Pick and wash rice then soak for about half an hour. Heat ghee in a thick-bottomed pan. When it reaches smoking points put in first the bay leaf, then the royal cumin seeds and when these begin to pop up, add the other spices. After about thirty seconds put in the sliced onions and stir-fry briskly for a minute, then add garlic ginger paste.

Stir-fry for another 30 seconds. Now put in the torai and stir well. Drain the rice and add the torai in the pan. Stir with a gentle touch ensuring that the grains of the rice don’t break. Add salt, cover and cook on medium flame till done. Add no water. The rice should absorb all the water yielded by the torai. If the moisture is still there place the pan on a hot tawa to ‘dry’ the dish on the dum. If you like it hot, then sprinkle ½ tsp of Garam masala on top and garnish with a couple of green chillies.

Makes a superbly simple yet deeply satisfying dish meal when you don’t feel like exerting. Resist the temptation to spice the green pulav with pickle or chutney. Let the gourd revel in stellar splendour.