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    Home » Indian Food Recipes » Lunch / Dinner » Side Dishes » Turai / Turiya / Peerey Bhaji

    Turai / Turiya / Peerey Bhaji

    Published on December 2, 2013 | By Anushree Shetty

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    Servings: 4
    This quick and easy Turai recipe is a keeper. It takes only a few ingredients and steps and yet yields a delicious and satisfying side dish.
    Prep Time: 10 mins
    Cook Time: 15 mins
    Total Time: 25 mins
    4.5 from 2 votes
    Jump to Recipe

    Turai, Turiya or Ridge gourd is a green ridged vegetable with white pulp inside. The skin is peeled off around the ridges and surrounding areas before it is cut and cooked. My mom can make a mean chutney from the peeled skin but I will save that recipe for some other day. Turiya or as we call it – Peerey can be quite bitter sometimes and maybe that’s why I have noticed quite a few people taking a quick bite of this vegetable before buying. I prefer selecting Turiya based on its appearance..if the skin doesn’t look dry.. I buy it. The taste of this dish rides a lot on the vegetable picked so choose well! I prefer to pair this dish with some rice and curry.

    (Note: Add a little salt, to begin with. This vegetable when cooked reduces in size by almost 50%. )

    Servings: 4

    Cooking Times
    Preparation Time: 10 minutes
    Cooking Time: 15 minutes

    Turai / Turiya / Peerey Bhaji

    This quick and easy Turai recipe is a keeper. It takes only a few ingredients and steps and yet yields a delicious and satisfying side dish.
    4.5 from 2 votes
    Print Pin Save Saved! Rate
    Prep Time: 10 minutes
    Cook Time: 15 minutes
    Total Time: 25 minutes
    Servings: 4
    Calories: 59kcal
    Course : Side Dish
    Cuisine : Indian

    Ingredients
      

    • 1-2 tablespoon oil
    • 1 teaspoon mustard seeds
    • 1 sprig of curry leaves or kadipatta kadipatta
    • 2 garlic cloves crushed
    • ½ of a small onion peeled and chopped
    • 2 green chili peppers chopped
    • salt to taste
    • 2 Turiya / Ridge gourd chopped into ½ inch cubes Clean it well before you cut it
    • 2 tablespoon grated coconut optional
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    Instructions
     

    • Heat a tablespoon of oil in a wok. To it add mustard seeds and as they begin to splutter add curry leaves and garlic.
    • After 10 seconds or so add onions, green chilies, and salt. Fry it till onions turn translucent.
    • Add Turiya and let it cook covered for 10 minutes until it is done. ( Note: You don’t need to add water while cooking this vegetable. It releases water on its own).
    • Garnish it with grated coconut (if using).

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    Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

    Nutrition

    Calories: 59kcalCarbohydrates: 3gProtein: 1gFat: 5gSaturated Fat: 4gSodium: 4mgPotassium: 34mgFiber: 1gSugar: 1gVitamin C: 6.5mgCalcium: 6mgIron: 0.1mg

    Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

    Did you make this recipe?Take a photo and tag @simmertoslimmer on Instagram for a shoutout!
    Author : Anushree Shetty

    IMG_0254IMG_0257IMG_0258IMG_0260IMG_0261IMG_0263IMG_0265IMG_0266IMG_0268IMG_0272

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    About Anushree Shetty

    Hi! I am Anu - I combine my passion for food and photography to create easy, delicious, and visually appealing Indian-inspired recipes to inspire busy moms to cook more often at home.

    Previous Post: « Mysore Pak
    Next Post: Aloo Bhindi (Okra and Potatoes) »

    Reader Interactions

    Comments

    1. Meenakshi says

      October 22, 2017 at 1:46 pm

      Hi, I tried this today and it came out bitter!! I am so upset!

      Reply
      • Anushree Jayaram says

        October 22, 2017 at 5:42 pm

        Hi Meenakshi – The reason it has turned out bitter is because the turai was bitter. If the produce you use doesn’t taste good, no matter what you do, you cannot make a great tasting sabzi. Next time, taste the turai, if it is bitter, just don’t make the sabzi. Here’s an article on how to pick a turai and what to do with a bitter turai – http://www.masalakorb.com/ridge-gourd-chutney-or-beerakaya-pachadi/. Hope this helps.

        Reply
    2. suhasini says

      August 17, 2016 at 1:51 pm

      Trying this today

      Reply
      • Anushree Jayaram says

        August 23, 2016 at 4:53 am

        Suhasini – let me know how it turned out. Can’t wait to hear back from you.

        Reply

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    Indian Food Blogger, Anushree Shetty

    Hi there, I am Anu!

    I love simplifying Indian food recipes without using highly processed ingredients. My goal is to inspire you to cook at home by sharing easy recipes that you can quickly make in your Instant Pot (or stovetop)...Read more

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