Turai | Ridge gourd gravy
Author: 
Recipe type: Lunch
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 2-3 people
 
Easy ridge gourd/turai/heerekayi side dish for rotis/phulkas
Ingredients
  • 200 Gm or 1 medium sized ridge gourd/turai/heerekayi
  • 1 chopped tomato
  • 1 chopped onion
  • ½" chopped ginger
  • 1 chopped clove of garlic
  • 1 slit green chilli
  • 1 Tbsp desi ghee
  • ½ Tsp jeera
  • 1 Tsp dhania powder
  • ½ Tsp garam masala
  • ½ Tsp amchur powder
  • ¼ Tsp red chilli powder
  • ¼ Tsp haldi
  • Salt to taste
  • Chopped coriander to garnish
Method
  1. Wash and peel ridge gourd. If the ridge gourd is fresh and clean save the peels to make chutney (recipe coming soon). Dice the ridge gourd turai into cubes
  2. Heat ghee in a pan. Add jeera and let them splutter
  3. Add chopped onions and saute till transparent
  4. Add chopped ginger, garlic and slit green chilli. Mix
  5. Add chopped tomato and mix well till tomato turns mushy
  6. Add haldi and red chilli powder
  7. Add garam masala, dhania powder and amchur powder. Mix till well combined
  8. Add chopped turai/ridge gourd and mix well
  9. Add salt and mix
  10. Add ½ Cup water and mix well. Once it reduces and becomes gravy like. Turn off heat
  11. Serve hot with rotis with some chopped coriander on top
Notes
Add oil instead of desi ghee

Make sure ridge gourd is not very hard, if it is tender it cooks very well and combines with the gravy

This can also be made in pressure cooker directly. After adding water to turai. Mix and pressure cook for 1 whistle or cook till done
Recipe by Food Of Interest at https://foodofinterest.com/turai/