Turai Ki Sabzi

sharmaanjju30
Sep 3, 2024
3 min read

Turai Ki Sabzi is a popular Indian dish made from ridge gourd (known as "Turai" or "Tori" in Hindi). This vegetable curry is light, healthy, and easy to prepare. Below is a simple recipe to make this delicious sabzi:

Ingredients:

500g - ridge gourd (turai), peeled and chopped
2 tablespoons - oil
1 teaspoon - cumin seeds
1 medium onion - finely chopped
2 green chilies - slit (optional)
1/2 teaspoon - black pepper
Salt to taste
Fresh coriander leaves, chopped (for garnish)

Instructions:

Preparation:

Peel the ridge gourd, and chop it into small pieces.
Finely chop the onion and.

Cooking:

Heat oil in a pan or kadai on medium heat.
Add cumin seeds and let them splutter.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and green chilies (if using), and cook for another minute until the raw smell goes away.
Add the chopped tomatoes and cook until they become soft and the oil starts separating from the mixture.
Add turmeric powder, coriander powder, cumin powder, red chili powder, and salt. Mix well and cook the masala for a couple of minutes.

Add the Ridge Gourd:

Add the chopped ridge gourd (turai) to the pan, mix well with the masala.
Cover the pan and cook on low heat for 10-15 minutes or until the turai is tender. Stir occasionally.
If the turai releases too much water, cook uncovered to evaporate the excess moisture.

Finishing:

Once the turai is cooked and the curry reaches your desired consistency, turn off the heat.
Garnish with freshly chopped coriander leaves.

Serve:

Serve hot with roti, paratha, or rice.

This simple yet flavorful dish is perfect for a light lunch or dinner.

Tips

Here are some useful tips to enhance the flavor and texture of your Turai Ki Sabzi:

Choosing Ridge Gourd:

Select tender and fresh ridge gourds. They should be firm and green, without any blemishes. Avoid old or overly mature ones, as they can be bitter and fibrous.

Peeling:

While peeling, remove the ridges and the outer tough skin thoroughly, but don’t peel too deep. Leaving a bit of the green skin adds to the texture.

Water Content:

Ridge gourd naturally releases a lot of water when cooked. If you prefer a dry sabzi, cook it uncovered once the vegetable starts releasing water, allowing the moisture to evaporate.
If you want a slightly saucy consistency, you can cover the pan and let it cook in its juices.

Balancing Bitterness:

If your ridge gourd tastes slightly bitter, you can reduce bitterness by adding a small pinch of sugar or jaggery while cooking.

Adding Potatoes:

For variation, you can add diced potatoes to the sabzi. Cook the potatoes until they are half-done before adding the turai.

Spices:

Adjust the spice levels according to your taste. If you prefer a bit more heat, you can add more green chilies or a pinch of garam masala towards the end of cooking.

Enhancing Flavor:

A teaspoon of amchur (dry mango powder) or a squeeze of lemon juice at the end can add a tangy twist to the dish.
A small amount of crushed garlic added at the beginning, along with the cumin seeds, can also enhance the overall flavor.

Garnishing: