North Indian
Turai ki Sabzi (Ridge Gourd with Tomato)
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Turai ki Sabzi (Ridge Gourd with Tomato) is North Indian home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the cooked vegetable. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
The quantities follow this count.
How to cook it
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Scrape the hard ridges off the turai with a peeler, leaving the softer green skin between them, and cut it into small cubes. Taste a sliver first and throw the gourd away if it is bitter.
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Heat the oil in a kadai, let the cumin seeds sizzle, then add the chopped onion and green chili and cook 4 minutes until soft.
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Add the chopped tomato with the turmeric, coriander powder and red chili powder and cook 3 minutes until it softens.
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Add the turai and salt, stir, cover and cook on low heat 10 to 12 minutes. The gourd gives off its own water, so add none. It is done when the cubes are soft and glossy.
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Uncover and cook 2 minutes more if the pan is still watery, then finish with cilantro. A light summer sabzi for roti and dal.
Serve it with
A North Indian dinner is a plate rather than a single dish. These are the courses that normally sit beside Turai ki Sabzi (Ridge Gourd with Tomato), read from the same composition Dinejot builds a real meal from.
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The protein alongside
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What it is eaten with
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The sharp little thing
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Something cool and fresh
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand. Turai ki Sabzi (Ridge Gourd with Tomato) carries none of them. That is a checked answer rather than an ingredient list nobody read.
| Allergen | In this dish |
|---|---|
| Peanuts | No |
| Tree nuts | No |
| Dairy | No |
| Gluten | No |
| Shellfish | No |
| Eggs | No |
| Soy | No |
| Fish | No |
| Sesame | No |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Estimated, per serving
- Calories
- 100 kcal
- Protein
- 2 g
- Carbs
- 9 g
- Fat
- 7 g
- Fiber
- 2 g
- Sugar
- 4 g
- Sodium
- 440 mg
- Saturated fat
- 1 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
When to cook it
Turai ki Sabzi (Ridge Gourd with Tomato) takes about 25 minutes from a cold stove to the table, and the cooking itself is easy going. It is eaten at lunch and dinner. It is at its best in summer, which is when what goes into it is worth buying.
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Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.