ridge gourd bhaji recipe | turai moong dal sabzi recipe | dodka bhaji recipe

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ridge gourd sabzi recipe with step by step photos – easy homely recipe of ridge gourd bhaji with moong dal. ridge gourd is also called as turai in hindi and dodka in marathi. 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.

if you are looking for similar recipes then do check pumpkin bhaji, gawar bhaji, cabbage sabzi, capsicum besan bhaji and moong dal tadka recipe.

dodka bhaji or ridge gourd bhaji recipe below:

5 from 2 votes

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ridge gourd bhaji recipe | turai moong dal sabzi recipe | dodka dal bhaji recipe

prep time

30 mins

cook time

20 mins

total time

50 mins

 

turai moong dal sabzi recipe - easy homely recipe of ridge gourd bhaji with moong dal.

course: side dish

cuisine: maharashtrian

servings: 2 to 3

author: dassana amit

ingredients (1 cup = 250 ml)

• 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)
• 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 recipe

preparation for ridge gourd bhaji 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. also peel and chop one medium sized onion, 4 to 5 medium garlic and 1 green chili.

making turai moong dal sabzi:

1. heat 1.5 tablespoons oil in a pan.
2. add the chopped onions.
3. then add the chopped garlic.
4. stir and saute on a low to medium flame till the onions become translucent.
5. add the chopped green chilies, a pinch of turmeric powder and a pinch of asafoetida. mix well.
6. now add the chopped ridge gourd. stir and mix the ridge gourd with the rest of the ingredients.
7. add the moong dal along with the soaked water.
8. also add 1/3 cup more water.
9. season with salt. mix very well.
10. cover the pan with a lid and simmer on a low flame.
11. do check at intervals and if the water dries out, you can add more water.
12. simmer till the moong dal and the ridge gourd are cooked well.
13. once the water has evaporated, then add 1/4 cup fresh grated coconut. mix well. the sabzi will have some moisture but will not be watery.
14. switch off the flame and add 2 tablespoons chopped coriander leaves. mix again.
15. serve turai sabzi hot or warm with some chapatis or phulkas.

how to make turai moong dal sabzi 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. 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 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 moong dal turai bhaji hot or warm with some chapatis or phulkas.

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