This quick and easy Turai / ridge gourd recipe is a keeper. It takes only a few ingredients and steps and yet yields a delicious and satisfying side dish.
Rinse the turai thoroughly. Use a peeler to peel off the skin around the ridges and surrounding areas. Discard the peel. Cut off the stem.
Chop it lengthwise into half. Slice each half into 3 pieces lengthwise. Make horizontal slits to dice them into 1/2 inch cubes.
Heat a tablespoon of oil in a wok over medium heat. Add mustard seeds and as they start to sputter, add curry leaves.
After 10 seconds or so add onions, garlic cloves, green chilies, and salt. Fry it till the 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).
Notes
Recipe notes
Turai, when cooked, reduces in size by almost 50% so go easy on the salt otherwise you can easily end up with a salty dish.
How to prep ahead
You can chop the veggies and leave them in the refrigerator for 1-2 days or in the freezer for up to a month. No need to thaw it before cooking - just use it straight from the freezer.
Storage instructions
Turia bhaji can be refrigerated for up to 2-3 days without impacting the taste.