Goan Catholic Style Turli Tava

Ingredients

In this Goan Catholic adaptation of Turli Tava, we incorporate the distinct flavors of Goan Catholic cuisine. The original Bosnian dish is transformed by using Goan spices such as turmeric, cumin, and red chili powder, which infuse the stew with a spicy and aromatic profile. Additionally, the use of coconut milk adds a creamy and rich element to the dish, enhancing its overall flavor and texture. We alse have the original recipe for Turli tava, so you can check it out.

• 2 cups (470ml) coconut milk 2 cups (470ml) coconut milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon red chili powder 1 teaspoon red chili powder
• 1 cup (200g) eggplant, diced 1 cup (200g) eggplant, diced
• 1 cup (200g) okra, sliced 1 cup (200g) okra, sliced
• 1 cup (200g) pumpkin, diced 1 cup (200g) pumpkin, diced
• 1 cup (200g) bell peppers, diced 1 cup (200g) bell peppers, diced
• 2 tomatoes, chopped 2 tomatoes, chopped
• Salt to taste Salt to taste
• Fresh cilantro leaves, for garnish Fresh cilantro leaves, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 18g, 14g
• Carbohydrates (total, sugars): 20g, 8g
• Protein: 4g
• Fiber: 6g
• Salt: 1g

Preparation

1. 1.
   Heat vegetable oil in a large pot over medium heat.
2. 2.
   Add the chopped onions and minced garlic to the pot and sauté until they turn golden brown.
3. 3.
   Add turmeric powder, cumin powder, and red chili powder to the pot and stir well to combine with the onions and garlic.
4. 4.
   Add the diced eggplant, sliced okra, diced pumpkin, and diced bell peppers to the pot. Stir to coat the vegetables with the spices.
5. 5.
   Pour in the coconut milk and add the chopped tomatoes. Season with salt to taste.
6. 6.
   Cover the pot and let the stew simmer on low heat for about 20-25 minutes, or until the vegetables are tender.
7. 7.
   Once the vegetables are cooked, remove the pot from heat and garnish with fresh cilantro leaves.
8. 8.
   Serve the Goan Catholic Style Turli Tava hot with steamed rice or crusty bread.

Treat your ingredients with care...

• Eggplant — To prevent the eggplant from becoming mushy, make sure to dice it into evenly sized pieces.
• Okra — If you prefer a less slimy texture, you can lightly sauté the okra in a separate pan before adding it to the stew.
• Pumpkin — Choose a firm and ripe pumpkin for the best flavor and texture.
• Bell peppers — You can use a mix of different colored bell peppers to add visual appeal to the dish.
• Coconut milk — Shake the can of coconut milk well before using to ensure a smooth consistency.

Tips & Tricks

• For a spicier version, add a finely chopped green chili along with the other spices.
• You can add a squeeze of lemon juice before serving to enhance the flavors.
• Feel free to customize the vegetable selection based on your preferences and seasonal availability.
• If you prefer a thicker stew, you can add a tablespoon of cornstarch mixed with water and simmer for a few more minutes.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop further.

Serving advice

Serve the Goan Catholic Style Turli Tava hot with steamed rice or crusty bread. It also pairs well with traditional Goan bread, such as poi or sannas.

Presentation advice

Garnish the stew with a sprinkle of fresh cilantro leaves to add a pop of color. Serve it in a deep bowl to showcase the vibrant colors of the vegetables and the rich gravy.