ridge gourd recipe, turai recipe, shirali bhaji, dodka bhaji recipe
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5 from 7 votes

ridge gourd recipe

Turai ki sabzi recipe - easy homely recipe of ridge gourd bhaji with moong dal.
Prep Time30 mins
Cook Time20 mins
Total Time50 mins
Course: side dish
Cuisine: maharashtrian
Servings: 2 to 3
Author: Dassana Amit


  • 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)


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.