Ridge gourd recipe with step by step photos. This Turai Recipe is an easy and homely sabji made with ridge gourd (turai), moong dal, some basic spices and coconut. Since all the ingredients in this recipe are plant-based, it is also naturally a vegan dish.
About Turai ki Sabji
Not many people are a fan of the veggie ridge gourd (turai). So, here’s a Ridge Gourd Recipe that is going to be a hit for sure shot. This Turai Sabzi, also known as Dodka Bhaji in Marathi is one of the easiest ways to turn this rather humble veggie into something comforting and delicious.
Ridge Gourd is used extensively to make a variety of dishes in different regions across India. Hence, it has various names to it. These are some of the local names of the ridge gourd in India:
- Turai or torai or tori in North India
- Dodka or shirali in Maharashtra
- Turai or turya in Gujarat
- Gilki in Madhya Pradesh
- Dhudhul or jhinge in West Bengal; bhul and jika in Assam
- Peerkangai in Tamil Nadu; peere in Tulu, tuppadahirekayi in Karnataka and also hirekayi or heerekayi in Kannada; peechinga in Kerala.
- Beerakaya in Telangana and nethi beerakaya in Andhra Pradesh.
This simple Turai Sabji is prepared in a Maharashtrian style. Thus, also commonly known as Dodka Bhaji or shirali chi bhaji.
The preparation is very easy, but results in a brilliantly delicious dish that is too comforting when paired with chapatis, phulkas or a typical varan-bhaat (dal-rice) combination.
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.
As this Turai Sabzi is a semi-dry preparation, it can also be packed as a lunch in your tiffin boxes. The best way to have it as tiffin food is to pair it with soft chapatis.
How to make 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 of peanut oil in a pan. Add 1 medium-sized chopped onions (approx 60 grams). You can also use sunflower oil instead of peanut oil.
4. Then add 4 to 5 small to medium sized 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 (hing).
7. Stir and 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 according to taste.
13. Mix very well.
14. Cover the pan with a lid and simmer on a low heat.
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 heat and add 2 tablespoons of chopped coriander leaves. Mix again.
19. Serve turai ki sabji hot or warm with Indian flatbreads like chapatis or phulkas or plain paratha. It can also be served as a side dish with dal rice combo.
Few more sabzi recipes for you!
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more veetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Turai ki Sabji | Ridge Gourd Recipe
Ingredients
- 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 Tor or Heerekayii)
- 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
- 4 to 5 small to medium sized garlic, chopped
- 1 pinch turmeric powder
- 1 pinch asafoetida (hing)
- ¼ cup fresh grated coconut
- 2 tablespoons chopped coriander leaves
Instructions
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 ridge gourd sabzi
- 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.
Nutrition Info (Approximate Values)
This Turai ki Sabji post from the archives first published in August 2016 has been republished and updated on January 2023.
Is this recipe leaving the moong daal al dented or is it softened like daal consistency
The moong lentils are softened and not al dente. But you can opt to keep the lentils just about cooked if you prefer.
Thanks for your wonderful recipes and the effort you take to simplify them for us. God bless!!
Thanks a lot for your feedback and kind wishes.
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.