Turai ki Sabji | Ridge Gourd Recipe
User Reviews
5
Turai ki Sabji | Ridge Gourd Recipe
Description
This recipe begins by soaking moong dal briefly, then preparing ridge gourd by peeling and chopping it into pieces. Onions, garlic, and green chili are sautéed in peanut or sunflower oil until aromatic and translucent. Turmeric and asafoetida provide a gentle seasoning, while the ridge gourd and soaked dal are added with water and salt.
Covered and simmered on low heat, the mixture softens to a tender consistency characteristic of the sabji style. The moong dal helps bind the dish slightly and adds subtle protein. The final touch is chopped coriander leaves for freshness.
This vegetable curry serves as a simple, light side dish commonly enjoyed with Indian meals. Its balanced mild spices and textures suit a variety of palates and pair well with rice or flatbreads.
Ingredients
- 2 tablespoons moong dal
- ¼ cup water for soaking moong dal
- 200 to 250 grams ridge gourd about 2 cups chopped ridge gourd (Turai or Dodka or Shirali or Beerakaya or Tor or Heerekayii
- 1.5 tablespoons peanut oil (can also use sunflower oil)
- 60 grams onion or ⅓ cup chopped onions or 1 medium sized onion - chopped
- 1 green chili chopped
- 4 to 5 garlic chopped, small to medium sized
- 1 pinch turmeric powder
- 1 pinch asafoetida (hing)
- ¼ cup coconut fresh grated
- 2 tablespoons Coriander leaves chopped
Instructions
preparation for ridge gourd recipe
- Rinse and then soak 2 tablespoons moong dal in hot water for 30 minutes. Or you can soak in water at room temperature for an hour.
- Later rinse, peel and chop the ridge gourd (turai or dodka or shirali).
- Also peel and chop one medium sized onion, 4 to 5 medium garlic and 1 green chili.
making ridge gourd sabzi
- Heat 1.5 tablespoons oil in a pan.
- Add the chopped onions.
- Then add the chopped garlic.
- Stir and saute on a low to medium flame till the onions become translucent.
- Add the chopped green chilies, a pinch of turmeric powder and a pinch of asafoetida. Mix well.
- Now add the chopped ridge gourd. Stir and mix the ridge gourd with the rest of the ingredients.
- Add the moong dal along with the soaked water.
- Also add 1/3 cup more water.
- Season with salt. Mix very well.
- Cover the pan with a lid and simmer on a low flame.
- Do check at intervals and if the water dries out, you can add more water.
- Simmer till the moong dal and the ridge gourd are cooked well.
- Once the water has evaporated, then add 1/4 cup fresh grated coconut. Mix well. The turai sabzi will have some moisture but will not be watery.
- Switch off the flame and add 2 tablespoons chopped coriander leaves. Mix again.
- Serve turai sabzi hot or warm with some chapatis or phulkas.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 225 kcal
% Daily Value*
| Calories | 225kcal | 11% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 88mg | 4% |
| Potassium | 158mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 57IU | 1% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 12mg | 13% |
| Vitamin E | 2mg | |
| Vitamin K | 2µg | |
| Calcium | 45mg | 5% |
| Vitamin B9 (Folate) | 9µg | |
| Iron | 1mg | 6% |
| Magnesium | 40mg | 10% |
| Phosphorus | 56mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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