Turai ki Sabzi (Ridge Gourd Curry)

Turai (ridge gourd) is soft, slightly sweet and full of water, so it cooks in its own juices. With onion, tomato and a few spices it becomes a gentle curry that goes perfectly with dal, rice and phulka.

Video by HomeCookingShow on YouTube. Our recipe below is our own home-style version, written in our own words – quantities and steps may differ from the video.

• Serves 4
• Prep 15 min
• Cook 20 min
• Vegan · gluten-free · Mild
• Famous in Uttar Pradesh

Ingredients

• 600 g ridge gourd (turai), ridges peeled, in 2 cm pieces
• 2 tbsp oil
• 1 tsp cumin seeds
• 1 pinch asafoetida
• 1 onion, chopped
• 1 tsp grated ginger
• 1 green chilli
• 2 tomatoes, chopped
• ½ tsp turmeric
• 1 tsp coriander powder
• ½ tsp red chilli powder
• ¾ tsp salt
• coriander

Method

1. Heat the oil, add cumin and asafoetida, then onion, ginger and chilli and fry until soft.
2. Add tomatoes and the spice powders and cook until mushy.
3. Add the ridge gourd and salt, stir, cover and cook on low heat for 10–12 minutes – no water needed.
4. Uncover and cook 2 minutes more if too watery. Add coriander and serve with roti and dal.

Tip: Taste a small piece before cooking – bitter gourds of this family should not be used.

Shop the ingredients

Everything you need for this recipe is in stock at Farmah’s – order online or pick it up at Annenstraße 41, Graz.