Turai ki Sabji | Ridge Gourd Recipe

Ridge gourd recipe with step-by-step photographs. This Turai Recipe is a straightforward and homely sabji made with ridge gourd (turai), moong dal, some fundamental spices and coconut. Since all of the elements on this recipe are plant-based, additionally it is naturally a vegan dish.

About Turai ki Sabji

Not many individuals are a fan of the veggie ridge gourd (turai). So, right here’s a Ridge Gourd Recipe that’s going to be successful for positive shot. This Turai Sabzi, also called Dodka Bhaji in Marathi is without doubt one of the best methods to show this somewhat humble veggie into one thing comforting and scrumptious.

Ridge Gourd is used extensively to make quite a lot of dishes in several areas throughout India. Therefore, it has varied names to it. These are a number of the native names of the ridge gourd in India:

• Turai or torai or tori in North India
• Dodka or shirali in Maharashtra
• Turai or turya in Gujarat
• Gilki in Madhya Pradesh
• Dhudhul or jhinge in West Bengal; bhul and jika in Assam
• Peerkangai in Tamil Nadu; peere in Tulu, tuppadahirekayi in Karnataka and likewise hirekayi or heerekayi in Kannada; peechinga in Kerala.
• Beerakaya in Telangana and nethi beerakaya in Andhra Pradesh.

This easy Turai Sabji is ready in a Maharashtrian fashion. Thus, additionally generally referred to as Dodka Bhaji or shirali chi bhaji.

The preparation could be very straightforward, however ends in a brilliantly scrumptious dish that’s too comforting when paired with chapatis, phulkas or a typical varan-bhaat (dal-rice) mixture.

We make this turai sabzi with both chana dal or moong dal. On this recipe put up, I’m sharing the pics with moong dal. However you too can make the recipe with chana dal.

As this Turai Sabzi is a semi-dry preparation, it may also be packed as a lunch in your tiffin containers. The easiest way to have it as tiffin meals is to pair it with gentle chapatis.

Step-by-Step Information

The right way to make Ridge Gourd Recipe

1. Rinse after which soak 2 tablespoons moong dal in scorching water for half-hour. Or you may soak in water at room temperature for an hour.

2. Later rinse, peel and chop the ridge gourd (turai or dodka or shirali). Additionally peel and chop one medium sized onion, 4 to five small to medium sized garlic and 1 inexperienced chilli.

3. Warmth 1.5 tablespoons of peanut oil in a pan. Add 1 medium-sized chopped onions (approx 60 grams). You may also use sunflower oil as a substitute of peanut oil.

4. Then add 4 to five small to medium sized chopped garlic.

5. Stir and saute on a low to medium flame until the onions change into translucent.

6. Add the chopped inexperienced chilies, a pinch of turmeric powder and a pinch of asafoetida (hing).

7. Stir and blend nicely.

8. Now add the chopped ridge gourd.

9. Stir and blend the ridge gourd with the remainder of the elements.

10. Add the moong dal together with the soaked water.

11. Additionally add ⅓ cup extra water.

12. Season with salt in keeping with style.

13. Combine very nicely.

14. Cowl the pan with a lid and simmer on a low warmth.

15. Do verify at intervals and if the water dries out, you may add extra water.

16. Simmer until the moong dal and the ridge gourd are cooked nicely.

17. As soon as the water has evaporated, then add ¼ cup contemporary grated coconut. Combine nicely. the turai sabzi can have some moisture however is not going to be watery.

18. Change off the warmth and add 2 tablespoons of chopped coriander leaves. Combine once more.

19. Serve turai ki sabji scorching or heat with Indian flatbreads like chapatis or phulkas or plain paratha. It may also be served as a aspect dish with dal rice combo.

Few extra sabzi recipes for you!

Please make sure you price the recipe within the recipe card or depart a remark beneath when you have made it. For extra veetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Turai ki Sabji put up from the archives first revealed in August 2016 has been republished and up to date on January 2023.