Does the word ‘delicious’ spring to your mind when you hear about ridge gourd? Chances are it doesn’t. Not many people are aware of the versatility of this healthy vegetable and how it can be used to make some amazingly healthy, lip-smacking delicacies. Commonly known as turai in Indian households, ridge gourd is low in calories and has immunity-boosting properties, which makes it a perfect inclusion in your diet. Not sure about how to make ridge gourd or turai? Check out these simple and easy ridge gourd recipes that you can try at home.
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Ridge Gourd Recipes
Ridge gourd satisfies a wide range of palettes as it works well with all kinds of spices and itself has a mild flavor. It is also a good addition to dishes that use a mixture of vegetables as it provides a unique spongy texture to the dish. Here are some common ridge gourd recipes that are quick and do not require a lot of ingredients.
Masala Turai
Masala turai is a household favourite that won’t let you down. Enjoy this spicy ridge gourd sabzi with your choice of Indian bread for lunch or dinner. Low prep and cooking time make it a perfect dish to whip out when you want something tasty and quick. Check out the simple turai recipe below!
Ingredients:
- 250 gm ridge gourd- thick slices
- ½ cup chopped onion
- 1 tsp ginger- grated
- 2 cups tomato puree
- 1 ½ tsp dhania-jeera powder
- 1 tsp dried mango powder
- 1tsp chili powder
- ½ tsp cumin seeds
- ½ tsp green chilies- finely chopped
- ¼ tsp turmeric powder
- 2 tsp oil
- Salt to taste
Method:
- Heat 2 tsp of oil in a pan. Once the oil is hot, add cumin seeds and wait till you hear a sizzling sound from the seeds.
- Add onion, ginger, green chili, and sauté for up to 1 minute.
- Pour tomato puree into the pan and add chili powder, turmeric powder, and salt. Sauté on a medium flame for 1 minute.
- Add dried mango, powder, dhania powder and continue cooking on medium flame for 2 minutes.
- Add sliced ridge gourd and stir well. Leave it on medium flame for 8 minutes till the ridge gourd becomes soft.
- Garnish with coriander and serve hot.
Egg Stir Fry with Ridge Gourd
Bored of your regular scrambled eggs in the morning? Why not give it a new twist? This ridge gourd recipe combines the goodness of scrambled eggs with a spicy kick of stir-fried ridge gourd.
Ingredients:
- 250gm ridge gourd- finely chopped
- 4 eggs
- ½ tsp cumin seeds
- 1 medium-sized onion chopped
- 2 green chillies
- 1” Ginger- chopped
- 1 tbsp oil
- 1 ½ tsp red chili powder
- ½ tsp turmeric powder
- Salt to taste
Method:
- Heat any cooking oil of your choice and add cumin seeds.
- Once the oil is hot and the cumin seeds start making a sizzling sound, add chopped ginger, onion, and green chilies and stir for 1 minute.
- Add chopped ridge gourd and sprinkle it with salt, red chili powder, and turmeric powder. Stir for 2-3 minutes.
- Add eggs to the pan and mix it evenly for 2 minutes and turn off the flame.
- Serve this ridge gourd recipe with a garnish of your choice.
Vietnamese Style Ridge Gourd and Tofu Stir-Fry With Rice
Traditionally known as “Moup Tau Hu Xao”, this Vietnamese stir fry dish is a combination of sweet and tangy flavours. While Tofu is traditionally used in the preparation of this dish, you can substitute it with paneer to get the same texture. It is a quick ridge gourd recipe that you must try!
Ingredients:
- 300g tofu or paneer- diced
- 300g ridge gourd- diced
- 1 tbsp ginger- grated
- 4 cloves of garlic chopped
- 2 tbsp soy sauce
- 1 tbsp chili garlic sauce
- 1 tsp honey
- ¼ tsp black pepper
- ½ cup water
Method:
- First, shallow fry tofu/paneer in 2 tbsp oil until they are slightly golden in colour. Soak the excess oil using tissues and set aside.
- Heat some oil in a pan. Once hot, add garlic and stir till it gets a brownish colour. Add already fried tofu/paneer in the pan and stir for 1 minute. Set aside once done.
- Add 2 tbsp of oil in the pan again and add diced ridge gourd. Sauté for 2 minutes before adding water and soy sauce to the pan. Cook on low flame until the water has been reduced and the ridge gourd has gotten soft.
- Once done, add honey, soy sauce, chili garlic sauce along with the tofu/paneer we set aside earlier with the garlic. Stir well for 3-5 minutes while tossing.
- Add black pepper to season and serve it alongside some cooked rice.
Ridge Gourd Indian Recipes
Just like any other common Indian vegetable, ridge gourd is prepared in different styles across India with a unique local twist. With so many variations of Indian ridge gourd recipes available to try out, you will never run out of options.
Ridge Gourd Upkari
This Konkani staple incorporates the local favourite- coconut with the classical stir fry recipe. Make sure to try out this turai recipe with flatbreads or along with sambar rice for the best experience.
Ingredients:
- 250g ridge gourd- diced
- 5-7 curry leaves
- 2 whole red chilies- dried
- 1 whole green chili
- ½ onion- chopped
- ¼ cup grated coconut
- 1 tsp mustard seeds- tempered
- ¼ tsp hing (asafoetida)
- ¼ tsp turmeric powder
- 1 tbsp oil
- Salt to taste
Method:
- Add mustard seeds to 1 tbsp heated oil in a pan. Wait till the seeds start crackling.
- Sauté green chili, red chilies, curry leaves and hing for 30 seconds on medium flame. Add onions and sauté for another 1-2 minutes
- Keep the medium flame going and add the ridge gourd, salt and stir well so that the vegetable cubes are coated with the spice.
- Add ¼ cup water to the pan and cover it with a lid. Cook for another 8-10 minutes till the ridge gourd has become tender.
- Finally add coconut and turmeric and cook for another 1 minute. Serve hot.
Panchkutiyu Shaak
Here’s a flavourful Gujarati dish that is made from a mixture of common vegetables which gives it a unique texture. Don’t let the long list of ingredients intimidate you, this ridge gourd recipe is actually very quick and easy to prepare.
Ingredients:
- 100g ridge gourd- diced
- 80g green peas
- 80g brinjal- diced
- 80g bottle gourd- diced
- 150g potato/ yam- diced
- 1 tbsp lemon juice
- 2 tsp sugar
- 1 tsp garam masala
- 1 tsp red chili powder
- 1 tsp mustard seeds
- ½ tsp hing (asafoetida)
- ½ tsp turmeric powder
- ½ cup coriander leaves
- Salt to taste
Method:
- In a mixer-grinder jar, add lemon juice, garam masala, sugar, red chili powder, turmeric powder, red chili powder and coriander. Add a little bit of water and grind the ingredients into a thick paste. Tip: Use as little water as possible while making the paste.
- Heat 1 tbsp of oil in a pan and add mustard seeds. Wait till the mustard seeds start making a sizzling sound.
- Add all the vegetables into the pan and then add hing. Stir fry all the vegetables for 3-5 minutes.
- Add ¼ cup of water to the pan with some salt to taste, and let the veggies cook with the lid covered. Continue till the vegetables are tender.
- Add the paste and mix it well such that the veggies are completely coated.
- Cook for another 2-4 minutes and serve hot.
Beerakaya Pachadi
Ever tried a chutney made of ridge gourd? Well, no time like the present. This Andhra-style chutney can be had with idli, dosa, rice or even rotis. This South Indian turai recipe is not too difficult to make, so give it a try!
Ingredients:
- 400g ridge gourd chopped
- 120g tomatoes- chopped
- 4 green chilies
- 3 dried red chilies
- 2-3 curry leaves
- 2 ½ tbsp white sesame seeds
- ¼ tsp Turmeric Powder
- ½ tsp Mustard Seeds
Method:
- In a heated pan, roast sesame seeds till you obtain a nice fragrance. Set aside and let it cool for a few minutes.
- Once cooled, grind them into fine powder using a mixer-grinder.
- Heat ½ tbsp of oil in a pan and fry green chili for 2-3 minutes. Set aside to cool.
- Again, heat 1 tbsp of oil and add ridge gourd. Cook until they are a little bit softer and then set aside.
- Heat some oil and add tomatoes along with turmeric and salt to taste. Cook till the tomatoes are squishy and soft. Set aside.
- In a mixer-grinder jar, add green chilli, ridge gourd, and tomato paste that we had earlier set aside to the fine sesame seed powder. Grind the ingredients into a smooth paste.
- For tadka, heat 1 tbsp of oil in the pan. Add mustard seeds and wait for them to pop. Once the popping starts, add red chilies and curry leaves.
- Once you hear the crackling sound of curry leaves, add the tadka to the smooth paste.
- The chutney is ready to be served.
South Indian Turai Recipes
There are some interesting South Indian turai recipes that you’ve gotta try if you haven’t yet. Check out some yummy South Indian turai recipes below.
Ridge Gourd And Potato Poriyal (Peerkangai Urulaikilangu Poriyal)
Add potatoes with any other vegetable, and it is sure to enhance the taste of that dish! The same is the case with ridge gourd. Ridge gourd and potato poriyal is one such simple South Indian turai recipe that you’ll love.
Ingredients:
- 1 ridge gourd peeled and chopped
- 2 medium boiled and mashed potatoes
- 1 onion finely chopped
- 4 green chillies finely chopped
- 1 tsp mustard seeds
- 1 tsp chana dal
- 1 tsp urad dal
- A few curry leaves
- ½ tsp turmeric powder
- 2 tbsp oil
- Salt to taste
Method:
- Heat oil in a pan, and add mustard seeds. Once they pop, add urad dal, chana dal to it and fry.
- Next, add green chillies and fry. Add onion and curry leaves, and fry until the onions turn transluscent.
- Add ridge gourd pieces, salt, turmeric powder and mix well. Pour ¼ cup water, mix it well and then cover the pan with a lid and let it cook for 3 minutes on medium flame.
- After 3 minutes, open the lid, and mix the sabzi well. Once again, put on the lid and let it cook for 2-3 minutes until the ridge gourd is cooked well.
- Once the ridge gourd is cooked, add mashed potatoes to the ridge gourd sabzi and mix together.
- Cover the pan and let it cook for 2 minutes on low flame. Ridge gourd and potato poriyal is ready to be served!
Beerakaya Masala Koora
Beerakaya Masala Koora is a simple, healthy, and delicious curry made with ridge gourd. You’ve gotta try this truly delicious yet simple turai recipe even if you aren’t a big fan of the vegetable. We’re sure you’ll love it!
Ingredients:
- 2 cups diced ridge gourd (turai)
- 2 tbsp peanuts
- 1 finely chopped onion
- 2 chopped tomatoes
- 2 tbsp sesame seeds
- 1 tbsp chana dal
- 2 tbsp coriander seeds
- 5 dried red chillies
- 1 tsp mustard seeds
- ½ tsp cumin seeds
- 3 tsp oil
- Some chopped coriander leaves
- Salt to taste
Method:
- Heat 1 tsp of oil in a pan, and add diced ridge gourd to it. Stir fry until the ridge gourd turns soft. Set it aside.
- In another pan, roast peanuts and sesame seeds until they pop. Keep it aside, and in the same pan, roast chana dal, coriander seeds, and red chillies separately.
- Once all of these cool down, grind the roasted peanuts, sesame seeds, chana dal, coriander seeds, and red chillies into a smooth paste.
- In a pan, heat 2 tsp of oil and add mustard seeds and cumin seeds. Once they sizzle, add onion and fry until it turns pink.
- Add tomatoes and cook them until they turn soft and mushy. Add water to this paste for the gravy.
- Add some salt as needed, and let this gravy come to a boil. Once it turns thick, add some more water.
- Lastly, add the stir-fried ridge gourd to this gravy, and let it cook for a few minutes on low flame.
- Garnish with chopped coriander leaves.
Peerkangai Sambar (Ridge Gourd Sambar)
Enjoy eating sambar with rice? If you’re someone who loves trying out different variations of sambar, you’ve gotta try this ridge gourd special South Indian sambar. It’s a South Indian turai recipe that is easy to make, and is delicious too!
Ingredients
- 1 cup toor dal
- 1/4 tsp haldi powder
- 1/2 tsp asafoetida
- 1 small tamarind
- 2 tbsp oil
- 2 medium chopped onions
- 1 large chopped tomato
- 2 halved green chillies
- 5 curry leaves
- 2 ridge gourd peeled and chopped
- 1 chopped carrot
- 1 tbsp Kuzhambu Chilli Powder
- Salt to taste
For Tempering:
- 2 tbsp oil
- 1/2 tsp mustard
- 1/2 tsp urad dal
- 1/2 tsp cumin
- 1/4 tsp fennel
- 1/4 tsp fenugreek seeds
- 2 tbsp minced onion
Method:
- In an open pressure cooker, add washed toor dal in 4 cups warm water. Add salt, turmeric powder, and asafoetida in it. Mix well, and bring it to a boil.
- Once it boils, keep the stove on low flame, and close the lid of the pressure cooker. With the lid closed, cook for 10-15 minutes on low flame.
- In a bowl, take tamarind, and add soak it in warm water for 5 minutes. After 5 minutes, extract tamarind juice and keep it aside.
- In another pan, take 2 tbsp oil, and saute onion for a few minutes.
- Then add tomatoes and stir. Add green chillies, curry leaves, and saute for a few minutes.
- Add chopped ridge gourd and cook well. Meanwhile, open the lid of the pressure cooker in which the dal was being cooked.
- Add the sauteed vegetables along with 1 cup of water in the dal in the cooker. Add chopped carrot, Kuzhambu chilli powder, salt, and mix it all well.
- Close the lid for a few minutes and cook well. After a few minutes, check whether the carrots have been cooked.
- Once cooked, add tamarind juice to the sambar and cook for 5 minutes.
- In another pan, heat 2 tbsp of oil, add mustard seeds, urad dal, cumin, fennel, and fenugreek seeds. Once mustard seeds crackle, add finely chopped onion and fry until brown.
- Add this to the sambar, and turn off the flame. Ridge gourd sambar is ready!
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For those who haven’t tried eating ridge gourd dishes before, all we gotta say to you is- don’t knock it until you’ve tried it! Go ahead, try these yummy ridge gourd recipes!
Featured Image: Shobha Shenoy on Instagram, Simple and Yummy Recipes on YouTube
