Turai Ki Sabzi-Ridge Gourd Gravy for Chapathi-Rice
Prep Time : 10 mins
Serves: 4
Recipe Category: Side Dish
Recipe Cuisine: Indian
Author:Padhu Sankar
Ingredients needed
Ridge Gourd – 2 cups chopped
Onion -3/4 cup chopped
Green chilli – 1-2 slit
Ginger garlic paste – 1 tsp
Tomato – 1 cup chopped
Salt needed
Curd/plain yogurt – 1 tbsp
Spice Powder
Turmeric powder – 1/4 tsp
Chilli powder – 1 tsp
Coriander powder – 2 tsp
Kitchen king masala powder or garam masala powder – 1 tsp
Amchur powder/dry mango powder – 3/4 tsp
For Grinding
Cashew nuts – 5
Khus khus/kasa kasa – 3/4 tsp
Coconut – 3 tbsp grated
For the Seasoning
Oil – 2 tbsp
Mustard seeds – 1 tsp
Cumin seeds/jeera – 1 tsp
Urad dal (split) – 1 tsp
Curry leaves – a sprig
For Garnishing
Coriander leaves – 2 tbsp finely chopped
Preparation
Peel the skin, remove the seeds and chop ridge gourd (pirkangai) into medium sized pieces.
Soak cashew nuts and khus khus in hot water for 15 minutes and grind it to a paste with coconut.
Keep all the ingredients needed for the gravy ready so that you will not forget anything and it will also save a lot of time.
Method
Heat oil in a pan, add mustard seeds, cumin seeds, when it splutters, add urad dal and curry leaves.
When dal turns golden brown, add chopped onions and green chilli.
Saute until onions turn light brown. Add little salt when frying the onions.
Add ginger-garlic paste and saute for a few more minutes.
Add chopped tomatoes, turmeric powder, chilli powder, coriander powder, salt needed and cook until tomatoes become mushy.
Once the tomatoes are cooked well, add the chopped ridge gourd.
Cook covered stirring from time to time until the ridge gourd turns soft .
Then add the ground paste. (coconut + cashew nuts + khus khus paste) dry mango powder, garam masala powder and cook for a few more minutes.
Add needed water and cook simmered for 10 minutes.
Finally, add thick curd, mix well, cook on low heat for another 2-3 seconds and remove from heat. Alternatively you can also add cream/malai instead of curd.
Garnish with finely chopped coriander leaves.
Serve hot with chapati, parathas, poori. plain rice or mildly flavored rice like jeera pulao, ghee rice etc.
U.S residents could substitute green squash for ridge gourd.
Thanks for sharing such new recipes padhu – I tried it out this morning . It came out really well and was very quick to be made.
Going to try
made three times fantastic recepe.
good recipe
I tried it n it's absolutely delish
I want to try this but I can't eat coconut and cashew nuts. Is there something else I can substitute it with?
Coconut and cashew nuts are added to give richness to the gravy and also for thickening. You can add a tsp of rice flour or a tsp of fried gram flour to thicken the gravy.
Wow it waz yum yum… prepared yesterday.. super hit recipe
Super receipe. My husband liked it Alot.
can i substitute peerkangai with Podalangai?
You can try and give me your feedback. I have not tried with pudalangai.
Wat can I replace khus khus with???
You can skip khus khus if you do not have.
Is it compulsory to use mango powder,can I use little tamarind instead?
Not compulsory. You can add very less tamarind if needed otherwise you can skip and make without it.
Padhu sister , it is really very delicious. I prepared it last night for chapathi and it came out so well as I followed the same measurements what you had given. Thanks for the wonderful creamy recipe.
Absolutely delicious and rich recipe, my entire family loved it!! Will definitely do it on a regular basis!