ridge gourd recipe with step by step photos – easy homely recipe of ridge gourd bhaji with moong dal. ridge gourd is also called as tori or turai in hindi and dodka in marathi or beerakaya in telugu. we call it as shirali.
sharing a simple yet tasty recipe of ridge gourd sabzi. a recipe that we have had for many years and which comes from my mom. not only it tastes good but healthy too.
this is a semi dry sabzi and goes very well as a side dish with chapatis or dal-rice or sambar-rice. you can also pack it in tiffin box with some chapatis.
we make this turai sabzi with either chana dal or moong dal. in this recipe post, i am sharing the pics with moong dal. but you can also make the recipe with chana dal.
few more sabzi recipes for you!
ridge gourd recipe
INGREDIENTS FOR ridge gourd recipe
- 2 tablespoons moong dal
- ¼ cup water for soaking moong dal
- 200 to 250 grams ridge gourd, about 2 cups chopped ridge gourd (turai or dodka or shirali or beerakaya or tori)
- 1.5 tablespoons peanut oil (can also use sunflower oil)
- 60 grams onion or ⅓ cup chopped onions or 1 medium sized onion - chopped
- 1 green chilli, chopped (hari mirch)
- 4 to 5 small to medium sized garlic, chopped (lahsun)
- 1 pinch turmeric powder (haldi)
- 1 pinch asafoetida (hing)
- ¼ cup fresh grated coconut
- 2 tablespoons chopped coriander leaves (dhania patta)
HOW TO MAKE ridge gourd recipe
preparation for ridge gourd recipe:
- rinse and then soak 2 tablespoons moong dal in hot water for 30 minutes. or you can soak in water at room temperature for an hour.
- later rinse, peel and chop the ridge gourd (turai or dodka or shirali).
- also peel and chop one medium sized onion, 4 to 5 medium garlic and 1 green chili.
making turai sabzi recipe:
- heat 1.5 tablespoons oil in a pan.
- add the chopped onions.
- then add the chopped garlic.
- stir and saute on a low to medium flame till the onions become translucent.
- add the chopped green chilies, a pinch of turmeric powder and a pinch of asafoetida. mix well.
- now add the chopped ridge gourd. stir and mix the ridge gourd with the rest of the ingredients.
- add the moong dal along with the soaked water.
- also add 1/3 cup more water.
- season with salt. mix very well.
- cover the pan with a lid and simmer on a low flame.
- do check at intervals and if the water dries out, you can add more water.
- simmer till the moong dal and the ridge gourd are cooked well.
- once the water has evaporated, then add 1/4 cup fresh grated coconut. mix well. the turai sabzi will have some moisture but will not be watery.
- switch off the flame and add 2 tablespoons chopped coriander leaves. mix again.
- serve turai sabzi hot or warm with some chapatis or phulkas.
how to make turai sabzi or ridge gourd recipe:
1. rinse and then soak 2 tablespoons moong dal in hot water for 30 minutes. or you can soak in water at room temperature for an hour.
2. later rinse, peel and chop the ridge gourd (turai or dodka or shirali). also peel and chop one medium sized onion, 4 to 5 small to medium sized garlic and 1 green chilli.
3. heat 1.5 tablespoons peanut oil in a pan. add the chopped onions. you can also use sunflower oil instead of peanut oil.
4. then add the chopped garlic.
5. stir and saute on a low to medium flame till the onions become translucent.
6. add the chopped green chilies, a pinch of turmeric powder and a pinch of asafoetida.
7. mix well.
8. now add the chopped ridge gourd.
9. stir and mix the ridge gourd with the rest of the ingredients.
10. add the moong dal along with the soaked water.
11. also add ⅓ cup more water.
12. season with salt.
13. mix very well.
14. cover the pan with a lid and simmer on a low flame.
15. do check at intervals and if the water dries out, you can add more water.
16. simmer till the moong dal and the ridge gourd are cooked well.
17. once the water has evaporated, then add ¼ cup fresh grated coconut. mix well. the turai sabzi will have some moisture but will not be watery.
18. switch off the flame and add 2 tablespoons chopped coriander leaves. mix again.
19. serve turai sabzi hot or warm with some chapatis or phulkas.
Hi Dassana,
I just wanted to let you know how much I appreciate your recipes! I am from the North Eastern part of India and married to the love of my life who hails from North India. He is a pure vegetarian. I was initially clueless on how to cook the kind of meals he would enjoy. Then I started looking at various websites and felt like I struck gold when I finally found yours. Not only because your recipes are vegetarian but also because your presentation is so detailed with pictures and options that even a newbie home-cook like myself can read, visualise, follow and demonstrate. Thanks to you I am so much more confident now cooking vegetarian dishes than when I first started! And you know I am right because my mother in law appreciated whatever meals I prepared for her on her last visit! 😉😅🙏🏼
hi angela, felt really good reading your comment. it is nice to read that the pictures and the presentation along with tips and suggestions are helping you to make vegetarian recipes. in fact, i smiled when i read your last line in the comment. i can understand. wish you all the best. happy cooking.
Great recipe liked it very much
thanks.
Made this recipe ..was wonderful..thanks to veg recipes
thanks for the feedback rekha.
Too good. I follow almost all your recepies. Tysm
Thanks Pooja. Glad to know this.
Hi Dassana, I tried the turai moong dal sabzi. A very simple, healthy and tasty recipe. Hubby liked it a lot and now he keeps insisting to prepare this sabzi more often.
Can you post the recipe of banana stem curry? Have searched many other sites for the same but find none worth trying. Your recipes always turn out to be a great hit with my family.
thanks sweta. glad to know. i will add the recipe of banana stem curry in some time. thanks again.
Hi Dassana, thanks for this wonderful recipe. I tried it today and it tasted so very nice. Well blended with mild relishing flavors. This one is certainly a keeper. Thanks again…😃
thanks priya. yes it does taste good. you can even add some soaked chana dal. the bhaji tastes good with chana dal too.
Thanks
Hi, congratulations, your blog has been featured in Sunday Times 🙂
thanks preeti. just came to know some time back. one readers sent me an image and i got to know about it 🙂