Turai / Turiya / Peerey Bhaji

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 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

Ingredients

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

Process

1. Heat a tablespoon of oil in a wok. To it add mustard seeds and as they begin to sputter add curry leaves and garlic.
2. After 10 seconds or so add onions,green chillies and salt. Fry it till onions turn translucent.
3. 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).
4. Garnish it with grated coconut (if using).

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