Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker
User Reviews
4.9
60 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
30 mins
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Servings
4
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Calories
116 kcal
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Course
Main Course
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Cuisine
Indian
Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker
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Enjoy this easy and delicious Ridge Gourd Curry, also known as Turai ki subzi, made in the pressure cooker or instant pot. This is a simple, yet flavorful curry with many nutritional benefits of ridge gourd.
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Ingredients
- 1 tablespoon oil
- 1 teaspoon Cumin seeds (Jeera)
- 1 green chili pepper diced, optional
- 1 cup onion diced
- 1 1/4 cup tomato chopped
- 1/2 tablespoon ginger grated
- 1/2 tablespoon garlic minced
- 5 cups Ridge Gourd (Turai) peeled and chopped
- 1/4 cup water
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 1/2 teaspoon Coriander powder (dhaniya powder)
- 1/2 teaspoon Red Chili powder (Mirchi powder) adjust to taste, I used mild Kashmiri red chili powder
- 1/2 teaspoon garam masala
- 1 teaspoon salt
Instructions
- Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
- When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
- Add tomato and spices. Stir and let them cook for 2 minutes.
- Add chopped ridge gourd and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
- Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually.
- For stovetop pressure cooker, cook for 2 whistles about 5 minutes after pressure is built.
- Open the pot. Add lime juice and mix with the curry.
- Garnish with cilantro. Serve with roti or rice.
Notes
- Ridge Gourd quantity: I used 4 ridge gourds in this recipe. They might seem a lot when buying, but after cooking they release a lot of water and cook down.
- Make it less spicy: This curry is a bit spicy. Skip the green chili and reduce red chili powder to make it less spicy.
- Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste.
- Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.
Nutrition Information
Show Details
Calories
116kcal
(6%)
Carbohydrates
18g
(6%)
Protein
3g
(6%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
638mg
(27%)
Potassium
326mg
(9%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Vitamin A
462IU
(9%)
Vitamin C
27mg
(30%)
Calcium
72mg
(7%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 18g | 6% |
| Protein | 3g | 6% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 638mg | 27% |
| Potassium | 326mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
| Vitamin A | 462IU | 9% |
| Vitamin C | 27mg | 30% |
| Calcium | 72mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
60 reviews
Excellent
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