Fast Curries
Tender ridge gourd smothered in a rich and creamy masala sauce! Make this Perfectly delicious Ridge Gourd Curry – Turai Dal Sabzi all summer long! Quick and easy, great as a side dish with roti or rice.
What is Ridge Gourd used in this Ridge Gourd Curry – Turai Dal Sabzi recipe?
Ridge gourd is a popular vegetable used in Indian cuisine. I would say it is an acquired taste. It is a long vegetable with a dark green ridged skin and a white spongy flesh with soft seeds. The skin needs to be peeled before cooking.
How do I make Ridge Gourd Curry – Turai Dal Sabzi?
PREP –
Rinse and soak the dal in about 2 cups water for 30 minutes. Discard the water when you start cooking.
First, rinse and peel the ridge gourd. (I used 2 medium sized) Chop them to 1 inch cubes. Second, rinse and chop the serrano peppers finely. Third puree the tomatoes.
COOK –
Firstly, when you are ready to cook, in a large, heavy-bottom skillet/pot, heat ghee over high heat. Secondly, add in cumin seeds, mustard seeds, and cloves. Thirdly add in chopped onions and stir.
Further add in soaked dal and stir. Furthermore add in salt and stir again. Then add in fresh ginger, and serrano peppers and 1/4 cup water. Stir. Moreover add in ground turmeric, ground cumin, ground coriander, and ground ginger. Further add in tomatoes. Next add in chopped ridge gourd and stir. Further lower the heat and cover. The ridge gourd will release its own water. Cook the turai for about 25 to 30 minutes on low heat covered until it is soft and mushy. Finally top with cilantro.
Moreover, try some of our other recipes
Carrot Peas Curry – Gajar Matar Sabzi
Kashmiri Tomato Eggplant Curry – Tamatar Wangun
Kashmiri Haak Aloo – Instant Pot Kale and Potato Curry
Swiss Chard Curry – Instant Pot Kashmiri Haak
Also try some of our Instant Pot recipes.
Ridge Gourd Curry – Turai Dal Sabzi
Ingredients
- 1/3 cup split yellow moong (soaked in 2 cups water for 30 minutes)
- 1 tbsp ghee (clarified butter)
- 1/4 tsp cumin seeds (jeera)
- 1/4 tsp mustard seeds (rai)
- 2 whole cloves (laung)
- 1/2 cup onions (finely chopped)
- 1 tsp salt
- 1/2 tbsp serrano peppers (chopped finely, hari mirch)
- 1 tsp fresh ginger (minced/grated)
- 1/4 cup water
- 1/2 tsp ground turmeric (haldi)
- 1/4 tsp ground cumin (jeera powder)
- 1 tsp ground coriander (dhaniya powder)
- 1/2 tsp ground ginger (sonth)
- 1/3 cup tomato puree
- 1/4 cup cilantro
Instructions
Prep
- Rinse and soak the dal in about 2 cups water for 30 minutes. Discard the water when you start cooking.
- Rinse and peel the ridge gourd (I used 2 medium sized). Chop them to 1 inch cubes. Rinse and chop the serrano peppers and cilantro finely.
- Puree the tomatoes.
Cook
- When you are ready to cook, in a large, heavy-bottom skillet/pot, heat ghee over high heat.
- Add in cumin seeds, mustard seeds, and cloves. Add in chopped onions and stir.
- Add in soaked dal and stir. Furthermore add in salt and stir again.
- Add in fresh ginger, and serrano peppers and 1/4 cup water. Stir.
- Add in ground turmeric, ground cumin, ground coriander, and ground ginger. Further add in tomatoes. Next add in chopped ridge gourd and stir.
- Further lower the heat and cover. The ridge gourd will release its own water. Cook the turai for about 25 to 30 minutes on low heat covered until it is soft and mushy. Finally top with cilantro.
