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.
Servings: 5 (yield 5 cups)
Calories: 111kcal
Cost: $4.50
Equipment
- Lid for covering the pan
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.
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.
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
Calories: 111kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Sodium: 539mg | Potassium: 317mg | Fiber: 2g | Sugar: 4g | Vitamin A: 470IU | Vitamin C: 71mg | Calcium: 81mg | Iron: 2mg