AI-generated image
Turai ki sabzi
Ridge gourd with tomato
Turai ki sabzi: ridge gourd softly cooked with tomato and cumin
In Uttar Pradesh, Bihar and across the North Indian plains, turai (ridge gourd) is the light monsoon vegetable that mothers cook for upset stomachs, hot evenings and anyone who wants a gentle dinner with roti and dal. Peeled and chopped, it releases its own water as it cooks, and with a little tomato and cumin it forms a soft, sweet, barely spicy gravy. The common mistake is adding water: the gourd is full of it, and extra water gives a bland, thin soup, so cover the pan and let it make its own. Chef's tip: taste a slice of raw gourd before cooking; very occasionally one is bitter, and a bitter gourd will spoil the whole pot.
- Total time
- 25 min
- Difficulty
- easy
- Serves
- 3
Ingredients
- 1 ⅛ lb ridge gourd (turai)2 medium, ridges peeled off, cut into 1.5 cm pieces
- 1 ½ tbsp sunflower oil
- 1 tsp cumin seeds
- ⅛ tsp asafoetida (hing)gluten-free variety
- 1 onionsmall, finely chopped
- 1 green chillifinely chopped
- 1 tsp gingergrated
- 2 tomatoesmedium, chopped
Spices
- ¼ tsp ground turmeric
- 1 tsp ground coriander
- ½ tsp red chilli powder
- ¾ tsp salt
- 1 tbsp fresh coriander (optional)chopped
Shop this recipe on Amazon
Fresh ingredients (6)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/5 doneStep 1: Taste a tiny piece of raw 1 ⅛ lb ridge gourd (turai). If it is bitter, throw that gourd away.
Step 2: Heat 1 ½ tbsp sunflower oil in a saucepan over a medium heat. Add 1 tsp cumin seeds and, when it crackles, ⅛ tsp asafoetida (hing). Add 1 onion and fry for 3 minutes until soft and translucent.
4 minStep 3: Add 1 green chilli and 1 tsp ginger, then 2 tomatoes, ¼ tsp ground turmeric, 1 tsp ground coriander and ½ tsp red chilli powder. Cook for 3 minutes until the tomatoes soften.
3 minStep 4: Add the gourd and ¾ tsp salt and stir well. Cover and cook over a low-medium heat for 8–10 minutes, stirring twice, until the pieces are soft and translucent and have released enough juice to make a light gravy. Don't add water.
10 minStep 5: If the gravy is too thin, uncover and simmer for 1–2 minutes. Scatter with 1 tbsp fresh coriander and serve with roti and dal.
2 min
Nutrition per serving
- Calories
- 90 kcal
- Protein
- 2 g
- Carbs
- 10 g
- Fat
- 5 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does turai ki sabzi take?
- About 25 minutes in total: 10 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 3 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of cumin seeds?
- Ground cumin, three quarters of the amount (add it with the other ground spices, not to hot oil first).
- What can I use instead of asafoetida (hing)?
- A pinch each of garlic powder and onion powder (asafoetida stands in for onion and garlic).
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Black bean tacos with lime slaw
Proof that a meat-free taco night can be the best one. The beans are mashed with chipotle and cumin so they hold together in the tortilla, and a quick lime slaw adds crunch.
Mexican
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Caramelised clay-pot tofu and mushroomsBraised tofu and mushrooms
Kho is the slow braise of the Mekong Delta: food simmered in a little clay pot (nồi đất) with dark caramel and seasoning until the sauce is sticky and the flavours go deep. This vegetarian cousin of cá kho tộ (braised fish) uses golden tofu and meaty mushrooms in place of fish, cooked in coconut water, as cooks do in the south, and finished with plenty of black pepper. Serve it bubbling in its pot with steamed rice and a sour soup or plain boiled vegetables. Chef's tip: take the caramel (nước màu) to a deep mahogany, darker than you think, just before it smokes; pale caramel only tastes sweet, while dark caramel gives the bittersweet, smoky flavour of a real kho.
Vietnamese