Ridge Gourd Recipe – Authentic Indian Turai Sabzi with Mustard Oil

Last Updated on 4 months by Neha Deshmukh

Ridge Gourd Recipe – Authentic Indian Turai Sabzi with Mustard Oil

Hey everyone! Today, I’m sharing a recipe that’s close to my heart – Turai Sabzi. It’s a simple, comforting dish made with ridge gourd, and it’s something my mom used to make all the time when I was growing up. It’s surprisingly flavorful, and honestly, once you get past the slightly unusual texture of ridge gourd, you’ll be hooked! This version uses mustard oil, which really elevates the flavor, and I’ll share all my tips to make it perfect.

Why You’ll Love This Recipe

This Turai Sabzi is more than just a vegetable dish; it’s a little piece of home. It’s quick to make – ready in under 30 minutes – and uses ingredients you likely already have in your pantry. Plus, it’s a fantastic way to get your veggies in! It’s light, flavorful, and pairs beautifully with roti or rice. Trust me, even if you’re not usually a ridge gourd fan, you might just change your mind.

Ingredients

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

• 2 Ridge Gourd (about 400g total)
• 1 small Red onion (about 90g / 3oz)
• 5 Garlic cloves
• 2 Green chili
• 1 tablespoon Mustard oil
• 1 teaspoon Nigella seeds (kalonji)
• 2 Dry Red chili
• Salt to taste (approximately 1 teaspoon)
• Turmeric powder to taste (approximately ½ teaspoon)
• 1 pinch Sugar

Ingredient Notes

Let’s talk about a few key ingredients!

• Mustard Oil: This is the flavor maker here. It has a pungent aroma that mellows out when heated and adds a unique, slightly nutty taste. If you’re new to mustard oil, don’t be scared – it’s worth it!
• Nigella Seeds (Kalonji): These tiny black seeds add a lovely smoky flavor and a bit of texture. They’re a staple in Indian cooking, especially in Bengali cuisine.
• Ridge Gourd (Turai): You can find these at most Indian grocery stores. Look for firm, dark green gourds with a slightly ridged surface.
• Regional Variations: Turai Sabzi is made differently across India! In Bengal, you’ll often find it cooked with panch phoron (a five-spice blend). North Indian versions sometimes include tomatoes and potatoes.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s prep the ridge gourd. Trim off the edges and those spiky bits on the skin, then chop it into bite-sized chunks.
2. Now, steam the ridge gourd until it’s nice and soft – about 10-15 minutes. Once cooled, blend it into a smooth purée. Don’t worry if it’s not perfectly smooth; a little texture is fine.
3. While the ridge gourd is steaming, finely chop your red onion, garlic, and green chilies. Having everything prepped makes the cooking process so much smoother.
4. Heat the mustard oil in a pan over medium heat. This is important – you want the oil hot enough to sizzle, but not smoking. Add the nigella seeds and dry red chilies. Let them sizzle for about 10 seconds until fragrant.
5. Add the chopped onion, garlic, and green chili to the pan. Season with salt, sugar, and turmeric powder. Sauté until the onions turn a beautiful golden brown – this usually takes about 5-7 minutes.
6. Now, pour in the ridge gourd purée. Cook on medium heat, stirring continuously, for about 8-10 minutes. You’ll notice it starts to thicken up. Keep stirring to prevent sticking!
7. Give it a final taste and adjust the salt if needed. Before serving, drizzle with a little extra mustard oil – it really brings out the flavors.

Expert Tips

• Don’t Overcook the Ridge Gourd: Overcooked ridge gourd can become mushy. Steaming it until just tender is key.
• Stir, Stir, Stir: Seriously, don’t walk away from the pan while the purée is cooking! Continuous stirring prevents sticking and ensures even cooking.
• Mustard Oil Heat: Heating mustard oil properly is crucial. It needs to reach a certain temperature to lose its raw smell and develop its characteristic flavor.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Spice Level Adjustment: If you prefer a milder flavor, reduce the number of green chilies or remove the seeds. For a spicier kick, add a pinch of red chili powder. My friend, Priya, loves to add a dash of cayenne pepper!
• Regional Variations:
  • Bengali Style: Add a pinch of panch phoron along with the nigella seeds.
  • North Indian Style: Sauté a chopped tomato along with the onions for a richer flavor. You can also add a diced potato.

Serving Suggestions

Turai Sabzi is incredibly versatile. Here are a few ideas:

• Serve with hot roti or paratha.
• Enjoy with a side of dal and rice.
• It’s also delicious with a simple yogurt raita.

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

Q: What is Ridge Gourd and what are its health benefits?

A: Ridge gourd, also known as Turai, is a vegetable commonly used in Indian cuisine. It’s low in calories and rich in fiber, vitamins, and minerals. It’s known for its cooling properties and is often used in Ayurvedic medicine.

Q: Can I use a different oil instead of mustard oil?

A: While mustard oil gives this dish its unique flavor, you can substitute it with vegetable oil or sunflower oil if you prefer. However, the taste will be different.

Q: How do I prevent the Turai Sabzi from becoming too watery?

A: Make sure to squeeze out any excess water from the steamed and blended ridge gourd before adding it to the pan. Also, cooking it on medium heat and stirring continuously helps to evaporate the moisture.

Q: What side dishes pair well with Turai Sabzi?

A: Dal, rice, roti, paratha, and raita all make excellent accompaniments.

Q: Can I make this recipe ahead of time?

A: You can prep the ingredients (chop the vegetables, blend the ridge gourd) ahead of time. However, it’s best to cook the sabzi just before serving for the best flavor and texture.

Enjoy! I hope you love this recipe as much as my family does. Let me know in the comments if you give it a try!