Turai ki Sabzi / Ridge Gourd Curry
Turai or Ridge Gourd Vegetable is low in calories, easy to cook with basic ingredients from pantry and is your delicious, wholesome everyday sabzi or vegetable main course option. The recipe is Gluten Free, Vegan and Diabetic Friendly.
Servings 2 people
Equipment
- Mixer Grinder
Ingredients
- 500 gms Turai or Ridge Gourd Peel and roughly chop. Pls. Check tips to buy and peel the Turai above.
- 2 nos Tomatoes Large tomatoes or 4 small
- 5 nos. Onions Small size onions used.
- 1/2 tsp Turmeric Powder or Haldi Powder
- 1 tsp Red Chilli Powder Adjust according to spice tolerance
- 1 tsp Garam Masala Powder
- 2 tbsp Oil
- 1 tsp Jeera or Cumin seeds
- 1/2 cup Water For cooking the sabzi or more as required
- salt to taste
- Finely chopped Coriander leaves as required
Instructions
- Peel and roughly chop the turai or ridge gourd.
- Finely chop the onions and tomatoes. You can alternatively puree the tomatoes too for a smooth curry. (I have pureed the tomatoes)
- Heat a kadhai or pan, add 2 tblsp oil and cumin seeds. Once the jeera turns slightly brown, add onions
- Saute the onions until they are translucent. Now add the tomatoes (chopped or puree).
- Add red chilli powder, turmeric powder and some salt to taste. Saute this onion tomato mixture until the raw smell of tomatoes have gone off.
- Add the chopped turai or ridge gourd pieces. Mix well and add salt to taste
- Add about 1/4 cup of water, reduce the gas flame, cover and cook on low heat until the turai cooks reduces in volume
- Do not add excess water else the curry would be too watery. Add more if you feel the vegetables need to cook
- Now add some garam masala powder, finely chopped coriander leaves and give it a good stir
- Let it simmer for a couple of minutes before switching off the flame
- Serve it with flatbreads of your choice like rotis, parathas, naan, methi thepla or steamed rice.
Notes
- I have added just basic masalas as it is extremely hot and humid and we did not want a rich curry with too many masalas. Add coriander powder, roasted cumin and amchur powder in case you like.
- Adjust red chilli powder quantity according to your spice tolerance. For greater colour, you can opt for kashmiri lal mirch powder.
- The sabzi stays fresh in the refrigerator for 48 hours. However, I only make small batch good enough for the both of us at home.