5.0 from 9 votes
Turai Sabzi (Gujarati Ridge Gourd Curry)
This vegan Turai ki Sabji features ridge gourd, known as “Turai,” and a flavorful blend of spices like turmeric, coriander, and Kashmiri red chili powder. It’s a quick, no-fuss dish perfect for busy days.
Prep Time
4 mins
Cook Time
4 mins
Total Time
20 mins
Servings: 5 (yield 5 cups)
Calories: 111 kcal
Cuisine:
Indian
Ingredients
- 4 teaspoons oil
- 1 teaspoon cumin seeds (Jeera)
- 12 curry leaves
- 2 green chilies (hari mirch), thinly sliced
- 1 cup onion diced
- 2 garlic cloves minced
- 1 teaspoon grated ginger
- 1 ½ cup tomato diced
- 5 cups ridge gourd (Turai/ Peerkangai) peeled and diced 1 inch (2.5 cm.)
- ¼ teaspoon turmeric powder
- 2 teaspoons coriander powder
- 1 teaspoon Kashmiri red chili powder
- ½ teaspoon asafetida (Hing)
- ½ teaspoon garam masala
- ⅓ cup water
- 1 tablespoon tamarind concentrate
- 1 teaspoon salt
- cilantro chopped coriander leaves to garnish
Instructions
- Heat oil in a large, heavy-bottomed pan over medium heat, add cumin seeds, and let them sizzle for a moment. Then add curry leaves and thinly sliced green chilies, stirring for about 30 seconds to release their aroma.
- Sauté diced onions until they turn translucent, then stir in minced garlic and grated ginger and cook for an additional minute until fragrant.
- Add diced tomatoes to the pan. Cook and stir for 6 minutes until they soften and break down slightly.
- Stir in the peeled and diced ridge gourd (Turai) along with the turmeric, coriander, chili powder, asafetida, and garam masala.
- After sautéing for 3 minutes, when the spices are fragrant and well incorporated, pour in the water and tamarind concentrate, season with salt to taste, and stir well to combine all the ingredients.
- Reduce the heat to low, cover the pan, and let it simmer for about 8-10 minutes until the ridge gourd becomes just fork-tender but not overly soft.
- Once the ridge gourd is cooked, serve the sabji in an attractive serving dish and garnish with fresh cilantro leaves.
Cup of Yum
Notes
- Note for Instant Pot:Follow steps 1 to 5 using the "Sauté" function, then add water, tamarind concentrate, and salt. Cook on "Manual" or "Pressure Cook" mode for 5 minutes with a 5-minute natural pressure release.
- Note for Pressure Cooker:Follow steps 1 to 5, add water, tamarind concentrate, and salt, then cook for 1 whistle on medium heat and simmer for an additional 2-3 minutes before garnishing with cilantro.
Nutrition Information
Calories
111kcal
(6%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
4g
(6%)
Saturated Fat
0.3g
(2%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
0.01g
Sodium
539mg
(22%)
Potassium
317mg
(9%)
Fiber
2g
(8%)
Sugar
4g
(8%)
Vitamin A
470IU
(9%)
Vitamin C
71mg
(79%)
Calcium
81mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 5(yield 5 cups)
Amount Per Serving
Calories 111
% Daily Value*
| Calories | 111kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.01g | 1% |
| Sodium | 539mg | 22% |
| Potassium | 317mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 470IU | 9% |
| Vitamin C | 71mg | 79% |
| Calcium | 81mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.