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.
Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Calories 59kcal
Author Anushree Shetty


  • 1-2 tablespoon oil
  • 1 teaspoon mustard seeds
  • 1 sprig of curry leaves or kadipatta 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


  • 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).


Calories: 59kcal | Carbohydrates: 3g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Sodium: 4mg | Potassium: 34mg | Fiber: 1g | Sugar: 1g | Vitamin C: 6.5mg | Calcium: 6mg | Iron: 0.1mg