Turai / Turiya / Peerey Bhaji

Turai garnished with coconut served in a red casserole

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 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings

Calories 94kcal

Author Anushree Shetty

Ingredients

1 tablespoon coconut oil avocado oil
1 teaspoon mustard seeds
1 sprig of curry leaves or kadipatta kadipatta
2 garlic cloves minced
1 small onion finely chopped
2 green chili peppers chopped
salt to taste
2 turiya / ridge gourd
2 tablespoons grated coconut optional

Instructions

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.
2 turiya / ridge gourd
Chop it lengthwise into half. Slice each half into 3 pieces. 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.
1 tablespoon coconut oil, 1 teaspoon mustard seeds, 1 sprig of curry leaves or kadipatta
After 10 seconds or so add onions, garlic cloves, green chilies, and salt. Fry it till the onions turn translucent.
2 garlic cloves, 1 small onion, 2 green chili peppers, salt to taste
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).
2 tablespoons grated coconut

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.

Nutrition