Turai, also known as ridge gourd or Chinese gourd, is a long, cylindrical vegetable with a green, ridged skin. It is commonly used in Indian and Asian cuisines and has a slightly fibrous texture when cooked. Eating turai is beneficial because it’s a nutrient-rich vegetable, packed with essential vitamins and minerals. It’s low in calories, making it a healthy addition to your diet, especially if you’re watching your weight. The high fiber content aids in digestion and keeps your digestive system healthy. Turai also contains antioxidants that help protect your cells from damage. Additionally, its potassium content supports heart health by helping to regulate blood pressure.

This recipe is from Mrs. Srivastava’s collection of absolutely delicious vegetable dishes. I found this as I was going through my cook book this morning. In 2009, I must have been craving aunty’s cooking and reached out to her daughter who promptly emailed me a few of these. It is a simple recipe but yet so tasty. I have fond memories of eating this as aunty served up hot, fresh chapatis to wolf this down.

Servings: 3

Time: 5 minutes prep plus 10-12 minutes cooking time

Ingredients:

• 2 long Ridged Gourd (peeled and cut into rounds for about 3 cups)
• 1 tablespoon oil
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon fenugreek seeds
• 2 green chilies, diced fine
• 1 large onion (diced – about 1 cup)
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• Salt, to taste
• 1 tablespoon chopped fresh cilantro leaves

Method:

• Heat oil and add the seasoning of mustard seeds, cumin seeds, fenugreek seeds and green chilies. Let it splutter for about 15 seconds
• Turn flame to medium heat and add the onions. Fry till the onions are soft and translucent
• Add in the coriander powder, turmeric powder and salt. Stir
• Add in the turai, fry for about a minute and then add in 3 tablespoons of water. Cover the pan and cook about 6-8 minutes on low flame until the water evaporates and turai is soft
• Sprinkle with cilantro leaves
• Serve hot with chapatis