Turai ki Sabji is a simple and delicious Indian vegetable dish made from ridge gourd also known as Jhingli in Bihar. It’s perfect for a quick lunch or dinner and pairs wonderfully with chapati or plain rice.
This recipe is easy to make and is packed with flavors that will remind you of home-cooked meals. (step-by-step-photo-video)
About Turai ki Sabzi Recipe:
Turai ki Sabzi or Tori ki sabzi holds a very special place in my heart. During summers in Bhagalpur, we used to have morning school, which meant we went early in the morning and came back by 11-11:30.
As you know, in the summer heat, you often don’t feel like eating much; you just feel like drinking something refreshing.
That’s why this simple combo of plain rice and Turai ki Sabzi was something we loved to eat because it had fewer spices and was light on the stomach.
I still remember my mom making this dish more often during the summer. Ridge gourd, or turai, is one of those vegetables that you typically find in the summer. Simple plain rice and this sabzi felt like heaven when the heat waves were intense.
The kitchen would fill with the aroma of mustard oil and spices, making us all eager for lunch. This recipe brings back those fond memories, and I hope it creates new ones for you and your family.
Ridge gourd is known for its cooling properties, making it an ideal vegetable for the hot Indian weather. The simple recipe uses common spices and ingredients found in most Indian kitchens.
The combination of mustard oil and panch phoran gives this dish a unique and aromatic flavor. Panch phoran, a blend of five spices, is a staple in Bengali cuisine and adds a distinct taste that sets this sabzi apart.
Serving Suggestion:
Turai ki Sabzi goes well with plain rice, roti, and paratha. It also goes well with a side of yogurt or some light salad.
Storage Suggestion:
Store any leftover turai ki sabzi in an airtight container in the refrigerator. It will stay fresh for up to 2 days. Reheat in a pan before serving.
Pro Tips:
To reduce its pungency, ensure to heat the mustard oil until it starts to smoke.
Do not overcook the ridge gourd; it should be tender but not mushy.
Fresh coriander leaves add flavor, so don’t skip them.
Why You Should Make this Recipe:
Quick and Easy: Perfect for a busy day when you need a quick meal.
Healthy: Ridge gourd is low in calories and high in dietary fiber.
Flavorful: The combination of mustard oil and panch phoran gives a very unique flavor, so it’s a must-try.
Versatile: Goes well with both rice and chapati.
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Basic Ingredients Used to Make this Recipe:
Ridge Gourd: Ridge gourd is the main ingredient, known for its cooling properties and light texture, making it ideal for summer dishes. Make use of fresh and turai for a better taste and texture.
Onion: Onions form the base of the sabzi, It gives slight sweetness and depth of flavor when caramelized.
Tomato: Tomato balances the flavors in the dish. But in case tomatoes are not available you can skip them.
Ginger & Garlic: Ginger and garlic are key ingredients in this recipe. These two ingredients enhance the overall taste of the recipe.
Spices/masala: The name of this dish is masala wali turai ki sabzi, It might sound like it includes heavy masala but it uses a few simple masala powders easily available in your kitchen. This recipe uses simple spices like coriander powder, turmeric powder, and Kashmiri red chili powder.
Mustard Oil: Mustard Oil enhances the overall taste and aroma. It is a traditional oil used in many Indian recipes, particularly in the eastern parts of India. If mustard oil is not available, you can use vegetable oil.
Panch-Phoran: Panch phoran is a blend of five spices (cumin, mustard, fenugreek, nigella, and fennel seeds). It gives the sabzi a unique and aromatic flavor. If you don’t have panch phoran, you can use a mix of cumin seeds, mustard seeds, and fennel seeds, or you can use only mustard seeds or only cumin seeds.
Asafoetida: Hing is very common in Indian cooking, It gives a mild earthy flavor and also helps with digestion.
Masalewali Turai Ki Sabji
Ingredients
- 2-3 tbsp Mustard Oil
- 1- ½ tsp Panch Phoran
- ¼ tsp Asafoetida
- 3-4 Garlic chopped
- 1 inch Ginger chopped
- 3 Green Chillies chopped
- 3 Large Onion sliced
- Salt to taste
- 1 tsp Turmeric Powder
- 1 tsp Kashmiri Red Chilli Powder
- 1 tsp Coriander Powder
- 4 Turai, ridge gourd sliced
- Water as needed
- 2 Tomatoes medium, chopped
- 3 tbsp Coriander Leaves chopped
Instructions
- In a kadai heat mustard oil, and add panchphoran , asafoetida, ginger, garlic, green chillies and saute for a few seconds.
- Now add onion saute until light brown then add salt, turmeric powder, kashmiri red chilli powder, coriander powder and saute them until fragrant.
- Then add the ridge gourd (turai) and saute it for a minute now add some water then cover and cook for 6-8 minutes.
- Remove the lid and stir it once then add the tomatoes and cook for another minute.
- Now finally add coriander leaves and give it a final mix.
- Serve hot in a serving bowl and garnish with coriander leaves.
Nutrition
Frequently Asked Questions About this Recipe:
Can I use regular vegetable oil instead of mustard oil?
Mustard oil gives a distinct flavor to the dish. But if not available or you don’t like the taste of it then you can use vegetable oil also.
What can I use if I don’t have panch phoran?
You can use a mix of cumin seeds, mustard seeds, and fennel seeds. Alternatively, you can use only cumin seeds or only mustard seeds.
Can I prepare this dish in advance?
Yes, you can prepare it in advance. Store it in an airtight container in the refrigerator for up to 2-3 days. Reheat before serving.
Is this recipe vegan and gluten-free?
Yes, this recipe is both vegan and gluten-free. It uses all plant-based ingredients and no gluten-containing items.
How do I know if the ridge gourd is fresh?
Fresh ridge gourd is firm and green. Avoid ones that are soft or have spots.
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