Ridge Gourd Recipe – Authentic Indian Turai Sabzi with Kasuri Methi

Last Updated on 2 months by Neha Deshmukh

Ridge Gourd Recipe – Authentic Indian Turai Sabzi With Kasuri Methi

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Turai Sabzi, or Ridge Gourd Curry. It’s a simple, comforting dish that my grandmother used to make, and honestly, it’s one of those recipes that just feels like home. It’s light, healthy, and surprisingly flavorful. Don’t let the humble ridge gourd fool you; this sabzi is a real winner!

Why You’ll Love This Recipe

This Turai Sabzi is more than just a quick weeknight meal. It’s a taste of authentic Indian home cooking. It’s incredibly easy to make, even if you’re new to Indian cuisine. Plus, it’s packed with nutrients and is a fantastic way to add more veggies to your diet. And the kasoori methi? Oh, it adds a magic touch you won’t forget!

Ingredients

Here’s what you’ll need to make this delicious Ridge Gourd Sabzi:

• 2 Ridge Gourd (Turai), about 200-250g each
• 2 Onions, medium-sized
• 2 Large Tomatoes
• 1.5 teaspoons Red Chilli Powder (adjust to your spice preference!)
• 0.75 teaspoon Garam Masala Powder
• 0.25 teaspoon Turmeric Powder
• 1 teaspoon Kasoori Methi (dried fenugreek leaves)
• Salt, to taste
• 3 tablespoons Coriander Leaves, chopped
• 2 tablespoons Oil

Ingredient Notes

Let’s talk about these ingredients for a sec!

• Ridge Gourd (Turai): This vegetable is super hydrating and a great source of fiber. It’s often overlooked, but it’s incredibly good for you!
• Kasoori Methi: This is a game-changer. It adds a beautiful aroma and a slightly bitter, yet addictive, flavor. You can find it at most Indian grocery stores. If you absolutely can’t find it, a tiny pinch of dried fenugreek seeds will do in a pinch, but it won’t be quite the same.
• Spice Levels: Traditionally, this sabzi isn’t super spicy. But feel free to adjust the red chilli powder to your liking. Some families in Rajasthan love to add a pinch of cayenne pepper for extra heat!
• Tomatoes: Ripe, juicy tomatoes are best. If you don’t have fresh, you can use about 1/2 cup of canned tomato puree.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, peel and chop the ridge gourd into small, bite-sized pieces. Then, puree the tomatoes and finely chop the onions. Having everything prepped makes the cooking process so much smoother.
2. Heat the oil in a kadai (or a deep frying pan) over medium heat. Add the chopped onions and fry them until they turn a lovely golden brown. This usually takes about 5-7 minutes.
3. Now, add the tomato puree, red chilli powder, turmeric powder, salt, and kasoori methi. Cook this masala for 4-5 minutes, stirring occasionally, until the oil starts to separate from the sides. This is a sign that the spices are nicely roasted and ready for the next step.
4. Add the chopped ridge gourd to the kadai. Mix well to coat it with the masala. Cover the kadai and cook for about 6 minutes, stirring occasionally to prevent sticking.
5. Next, sprinkle in the garam masala powder and add about ½ – ¾ cup (120-180ml) of water. Give it a good stir, then cover and simmer for another 8 minutes, or until the ridge gourd is tender.
6. Finally, garnish with fresh coriander leaves. Serve hot with roti or rice!

Expert Tips

• Don’t overcook the ridge gourd! You want it to be tender, but still have a little bit of bite.
• Roasting the spices properly is key to developing a rich flavor. Don’t rush this step.
• If you’re using older ridge gourds, they might have more seeds. Scoop out the seeds before chopping.

Variations

• With Potatoes: My friend, Priya, loves adding diced potatoes to her Turai Sabzi. About one medium potato adds a lovely heartiness.
• With Chickpeas: For extra protein, add about ½ cup of cooked chickpeas along with the ridge gourd.
• Garlic Ginger Paste: A teaspoon of ginger-garlic paste added with the onions elevates the flavour profile.

Vegan Adaptation

This recipe is naturally vegan! Just ensure the oil you use is plant-based.

Gluten-Free Adaptation

This recipe is also naturally gluten-free.

Spice Level Adjustment

• Mild: Reduce the red chilli powder to ½ teaspoon.
• Medium: Stick with the 1.5 teaspoons.
• Hot: Add an extra ½ teaspoon of red chilli powder or a pinch of cayenne pepper.

Festival Adaptations

This simple sabzi is a wonderful side dish for many Indian festivals, especially those where a light and comforting meal is preferred. It’s often served during Janmashtami.

Serving Suggestions

Turai Sabzi pairs beautifully with:

• Roti: Whole wheat roti is a classic pairing.
• Rice: Steamed basmati rice or jeera rice (cumin rice) are also excellent choices.
• Dal: A simple dal tadka (tempered lentils) complements the sabzi perfectly.
• Yogurt: A side of plain yogurt can help balance the spice.

Storage Instructions

Leftover Turai Sabzi can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

What are the health benefits of ridge gourd?

Ridge gourd is low in calories and rich in fiber, vitamins, and minerals. It’s known for its cooling properties and is often used in Ayurvedic medicine.

How can I reduce the bitterness in ridge gourd?

Scooping out the seeds and soaking the chopped ridge gourd in water for 10-15 minutes before cooking can help reduce bitterness. Adding a pinch of sugar can also balance the flavor.

Can I make this sabzi ahead of time?

Yes, you can! It actually tastes even better the next day as the flavors meld together.

What is kasoori methi and can I substitute it?

Kasoori methi is dried fenugreek leaves. It has a unique aroma and flavor. If you can’t find it, a tiny pinch of dried fenugreek seeds can be used, but it won’t be the same.

What type of roti or rice pairs best with Turai Sabzi?

Whole wheat roti is a classic pairing. For rice, steamed basmati rice or jeera rice (cumin rice) are both delicious options.