Turai or Ridge Gourd is a pan-Indian vegetable. The vegetable is hard on the outside but is a softie inside. The distinct hard exterior marked by a pulpy interior. In this article, we will talk about the recipes of ridge gourd, but before that we will shed some light on the benefits of it.
History and Benefits
Ridge gourd has been treated as an important component since the time of Ayurveda. It is said that ridge gourd has been a part of diets that balanced the three doshas or biological energies found throughout the human mind and body.
On the nutritional front, vitamin C, riboflavin, zinc, and antioxidants are found in abundance in ridge gourd.
Let us talk about some recipes of ridge gourd now. These recipes are simple yet yummy!
This recipe comes with the flavors of Andhra. This is a double bonus for all of you, it provides both nutrition and taste. This can be mixed with rice or eaten with dosas or rotis. The recipe is also very simple.
Start by peeling the ridge gourd(2 in number), and cut them into small pieces. Along with this, heat 2 Tsp of cooking oil in a pan and fry the pieces with 4 green chilies, salt (to taste)3 pods of garlic and Tsp of 1/2 cumin seeds.
After this, grind the mixture along with 1 Tsp of tamarind paste. Grinding should take place when the mix cools down.
Temper some curry leaves with 1/2 Tsp of mustard and 1 Tsp of urad dal and add it to the mixture before you serve.
Peerkangai (Ridge gourd) kootu
This is a common dish in Tamil Nadu. This tastes wonderful with rice and rasam. It also serves as an amazing accompaniment with chapatis.
Start the process by boiling 250 gm of finely peeled and chopped ridge gourd. Boiling should be done in a small quantity of water with turmeric and salt Now pressure cook 150 gm of moong dal separately.
Now pressure cook 150 gm of moong dal separately. Fry red chilies and urad dal in coconut oil (small quantity) till they turn golden brown.
Along with this Fry 4 red chilies and 1 Tsp of urad dal in coconut oil (small quantity) till they turn golden brown. Now add 1/2 cup of coconut, ½ Tsp of ground pepper, ½ Tsp of jeera and a few curry leaves and stir fry. Cool this mix down and grind it to a coarse paste. Bring all the ingredients together and stir fry (add water if required).
Temper the mustard, urad dal, asafoetida(a pinch) and curry leaves in coconut oil (1 Tbsp) and add it to the mixture.
Your dish is ready to be served hot.
Turai ki Sabzi
This is a common dish served during summers. It’s tasty and has several health benefits.
Start by peeling and chopping 3/4 kg torai vegetables into pieces that are about 1 cm thick Discard all the hard seeds.
After this place, the chopped vegetable in water till it is ready to use.
Heat the clarified butter(2 Tbsp) in a pan and add 1/8 Tsp of asafoetida and 1Tsp of cumin seeds.
As soon as you see the seeds spluttering, add 1 Tsp of finely chopped ginger; saute a little and add the chopped gourd; stir-fry over high heat till the mix looks glossy
Subsequently add 1/2Tsp of chili powder, 2 Tsp of coriander powder,1/4 Tsp of salt, 1/2 Tsp of garam masala,1/2 Tsp of mango powder and 1 Tbsp of sugar. Now mix this well and put the mixture over a medium flame.
Cover and simmer till this gets cooked. Also, stir a few times to avoid scorching. Water in small amounts may be required if it sticks to the pan.When this becomes soft and cooked through, serve garnished with fresh coriander leaves
When this becomes soft and cooked through, serve garnished with fresh coriander leaves.
Turai Aur Nariyal
Here the ridge gourd or turai is cooked with a traditional tempering and flavoured with ginger and green chillies.
Combine 1 tbsp oil, 1/2 tsp mustard seeds, 4 curry leaves,1 tsp grated ginger and1 tsp finely green chillies in a microwave safe bowl and microwave on high for 1 minute.
Add 2 cups of turai,1/8 tsp turmeric powder and salt, mix well and microwave on high for 6 minutes. Add 1/4 cup coconut,1 tsp sugar and 1/2 tsp lemon juice, mix well and microwave on high for 2 minutes. Serve hot garnished with 1 tbsp coriander.
Heat 2 tbsp oil in a non-stick kadhai and add 1 tsp cumin seeds.
When the seeds crackle, add 2 cups ridge gourd,a pinch of asafoetida,1/2 tsp soda bi–carb and 1 cup of water and mix well.
Cover and cook on a medium flame for 5 minutes.
Add the coconut-coriander paste(1tbsp each), 1 tsp turmeric powder and salt, mix well and cook on a medium flame for another 5 to 7 minutes or till the ridge gourd becomes tender, stirring occasionally.
Add the paatra(6 to 8 cut into cubes) and sugar, toss gently and simmer for 5 minutes, while stirring once in between.
Serve hot garnished with coconut and coriander.