Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker
User Reviews
4.9
-
Prep Time
10 mins
-
Cook Time
20 mins
-
Total Time
30 mins
-
Servings
4
-
Calories
116 kcal
-
Course
Main Course
-
Cuisine
Indian
Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker
Description
This curry begins with tempering cumin seeds in hot oil, then sautéing diced onions, ginger, garlic, and optional green chili until golden brown. Tomatoes and a blend of turmeric, coriander, red chili powder, and garam masala are added to create a fragrant base. Peeled and chopped ridge gourd is stirred in, along with water to aid cooking, before sealing the pressure cooker lid and cooking at high pressure for about five minutes.
The ridge gourd softens to a tender texture that absorbs the spices, resulting in a gentle curry with depth from the combination of whole and powdered spices. Lime juice added after cooking lends a fresh acidity, and cilantro provides herby brightness. The dish is traditionally served hot alongside Indian breads like roti or with steamed rice, complementing its mild spice level.
Adjusting spice amounts or omitting green chilies can mellow the curry. Smaller ridge gourds are preferred for their sweetness and better texture, though larger gourds cook down considerably. This recipe was developed using an Instant Pot but works on standard stove-top pressure cookers following similar timing and release instructions.
Ingredients
- 1 tablespoon neutral cooking oil generic cooking oil
- 1 teaspoon cumin seeds aka 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 peeled and chopped, aka Turai
- 1/4 cup water
- 1 tablespoon lime juice
- cilantro to garnish
Spices
- 1/4 teaspoon turmeric powder ground, aka Haldi powder
- 1 1/2 teaspoon coriander powder dhaniya powder
- 1/2 teaspoon red chili powder adjust to taste, I used mild Kashmiri red chili powder, Mirchi 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
- This recipe uses about four ridge gourds, which cook down significantly as they release water.
- To reduce spiciness, omit the green chili and reduce red chili powder; adjust to personal taste.
- Common green chilies used include Thai, Birdeye, or Serrano varieties.
- The recipe was developed with the 6-quart Instant Pot DUO60 pressure cooker but is adaptable to stove-top models.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.9
You'll Also Love
