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Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker
4.9 from 60 votes

Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker

Ridge Gourd Curry is a lightly spiced Indian vegetable dish made with peeled and chopped ridge gourd, onions, tomatoes, and aromatic spices. Cooked in a pressure cooker for tenderness, the curry features cumin seeds, ginger, garlic, coriander, turmeric, and garam masala for warm savory flavor. Lime juice and fresh cilantro garnish brighten and finish the dish. Its soft texture and mildly spicy taste make it an approachable side to pair with roti or rice.

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings: 4
Calories: 116 kcal
Course: Main Course
Cuisine: Indian

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

    Cup of Yum
  1. Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  2. 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.
  3. Add tomato and spices. Stir and let them cook for 2 minutes. 
  4. 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.
  5. 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. 
  6. For stovetop pressure cooker, cook for 2 whistles about 5 minutes after pressure is built. 
  7. Open the pot. Add lime juice and mix with the curry.
  8. 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

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%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 116

% 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.