Turai ki sabzi
(Ridge gourd, Zucchini)
Turai ki sabzi (Ridge gourd) is loved by some and hated by many especially by children. Its neutral taste many people find it boring, but turai is one of those vegetables that absorbs all other flavors wonderfully and makes the dish amazingly delicious. Turai ki sabzi is a very simple dish wonderfully seasoned but not too spicy and tomato adds a mellow sweetness.
Turai is also known as ridge gourd and similar to zucchini. Turai is outer skin is bright green in color and inside white pulp and white seeds embedded within in a spongy flesh.
Turai is a nutritious, low in calories and versatile vegetable. It can be prepared using a variety of cooking techniques, including fried as a pakoras, cooked as a vegetable and it is also can be baked into bread, or incorporated into a cake mix. Here is the traditional recipe for Turai (Ridge gourd).
Turai is also known as ridge gourd and similar to zucchini. Turai is outer skin is bright green in color and inside white pulp and white seeds embedded within in a spongy flesh.
Turai is a nutritious, low in calories and versatile vegetable. It can be prepared using a variety of cooking techniques, including fried as a pakoras, cooked as a vegetable and it is also can be baked into bread, or incorporated into a cake mix. Here is the traditional recipe for Turai (Ridge gourd).
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Ingredients:
5 Turaii (Ridge Gourd) 1 small tomato-chopped 1 Medium green chili- chopped 1 Teaspoon cumin seeds ½ Teaspoon red chili powder ½ Teaspoon turmeric powder 1½ Teaspoon coriander powder 1 Pinch of asafetida (Hing) 1 Tablespoon vegetable oil 2 Tablespoons chopped coriander leaves 1 Teaspoon salt or to your taste Fresh lemon or lime juice Cooking measurement conversion Measurement converter |
Turai (Ridge Gourd)
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Directions:
1. Wash Turai's
2. Chop off the top and bottom tip of Turaii's
1. Wash Turai's
2. Chop off the top and bottom tip of Turaii's
Wash Turai's well
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Take the top & bottom of the Turai's
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3. Peel the Turai's and cut them into small circles.
Peel the skin of Turai's
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Slice Turai's into circles
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4. On medium high heat in a pressure cooker add oil,cumin seeds, and asafetida,
and fry them for 2 to 3 minutes, or until cumin seeds become brown.
and fry them for 2 to 3 minutes, or until cumin seeds become brown.
Chopped Turai
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In a pressure cooker add oil, cumin seeds & asafetida and fry
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5. Add coriander powder, red chili powder and turmeric powder and mix them
with the oil and fry for few seconds.
with the oil and fry for few seconds.
Cumin seeds become brown
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Add coriander powder, red chili powder and turmeric powder
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6. Add chopped tomatoes and cook for 5 to 6 minutes or until they become soft
and blend with the spices. While cooking with the spatula mash the tomatoes
so that they become soft quickly.
and blend with the spices. While cooking with the spatula mash the tomatoes
so that they become soft quickly.
Mix the spices and fry
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Add chopped tomatoes
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Mix tomatoes with spices and cook
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With a spoon mash tomatoes
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7. Add chopped Turai salt and with the cooking spoon mix everything
together, close the lid of the pressure cooker and place the weight on the lid,
turn the heat to low. Few minute later once Turai release water turn the heat to
medium.
together, close the lid of the pressure cooker and place the weight on the lid,
turn the heat to low. Few minute later once Turai release water turn the heat to
medium.
Tomatoes blend in with spices
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Add chopped Turai in cooker
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Mix Turai with spices
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Close the lid of Pressure cooker
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8. In about 5 to 7 minutes as the pressure cooker starts steaming turn the heat
down to medium and cook for another 2 to 3 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook).
down to medium and cook for another 2 to 3 minutes turn the heat off and wait
until steam goes down. (Different brand of cooker required different time to
cook).
Open the pressure cooker
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With a spoon stir Turai
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9. Once the steam of pressure cooker goes down open the lid of pressure
cooker, with the serving spoon stir Turai.
10. Add green chilies and mix and cook for few minutes.
11. With the serving spoon mash few pieces of Turai (zucchini) that will make
the gravy thicker. If the gravy is seems to be too watery then raise the heat
so that water evaporates quickly. If you think it needs little water then add
some. Once you have the desired consistency turn the stove off.
cooker, with the serving spoon stir Turai.
10. Add green chilies and mix and cook for few minutes.
11. With the serving spoon mash few pieces of Turai (zucchini) that will make
the gravy thicker. If the gravy is seems to be too watery then raise the heat
so that water evaporates quickly. If you think it needs little water then add
some. Once you have the desired consistency turn the stove off.
Add chopped Green chilies
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With a spoon mash few pieces of Turai
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12. When ready to serve add little lemon or lime juice and garnish with
chopped coriander leaves.
chopped coriander leaves.
Turai is cooked
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Add chopped coriander leaves
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Tips:
1. The Turaii has a delicate mild flavor and requires spicing up a little to make it
more attractive to eat. If you prefer to make a little variation, try to cook with
onion tomato masala. After browning the cumin seeds, add 1 small fine
chopped onions and sauté them for 5 to 6 minutes then add 1 teaspoon
coriander powder, ½ teaspoon red chili powder and ½ teaspoon turmeric
powder mix and fry for a minute then add chopped tomatoes, once tomatoes
become soft and blend with onions add chopped Turaii and cook, then follow
the above process.
2. When buying Turaii (zucchini) choose firm, slender with bright green color
and firm to the touch with no soft or squishy parts. A good zucchini will also
feel heavier than it looks.
3. If you prefer cook Turaii (zucchini) in a sauce pan.You need to add 1 cup
water and cook 25 to 30 minutes or until Turaii (zucchini) become tender
1. The Turaii has a delicate mild flavor and requires spicing up a little to make it
more attractive to eat. If you prefer to make a little variation, try to cook with
onion tomato masala. After browning the cumin seeds, add 1 small fine
chopped onions and sauté them for 5 to 6 minutes then add 1 teaspoon
coriander powder, ½ teaspoon red chili powder and ½ teaspoon turmeric
powder mix and fry for a minute then add chopped tomatoes, once tomatoes
become soft and blend with onions add chopped Turaii and cook, then follow
the above process.
2. When buying Turaii (zucchini) choose firm, slender with bright green color
and firm to the touch with no soft or squishy parts. A good zucchini will also
feel heavier than it looks.
3. If you prefer cook Turaii (zucchini) in a sauce pan.You need to add 1 cup
water and cook 25 to 30 minutes or until Turaii (zucchini) become tender
Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Lauki ki sabzi (Bottle gourd, Ghyia) Mooli ki bhurji (Daikon, white radish)
Zucchini with masala Karela stuffed (Bitter melon)
(Turai with masala)
Kaddu ki sabzi (Pumpkin curry) Gajar with methi (Carrots with fenugreek
Leaves)
Lauki ki sabzi (Bottle gourd, Ghyia) Mooli ki bhurji (Daikon, white radish)
Zucchini with masala Karela stuffed (Bitter melon)
(Turai with masala)
Kaddu ki sabzi (Pumpkin curry) Gajar with methi (Carrots with fenugreek
Leaves)
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