Turai (in Urdu) or Ridged Gourd (in English) is my and my family’s all time favorite vegetable. We all love this humble vegetable a lot. It is mostly an Indian vegetable, so not very easily found here, but when I happen to spot some in the market, I quickly buy a few. This curry/Salan, about which I am going to write today, is a classic Turai preperation in my house which we usually love to have along with some warm rotis for lunch or dinner. For a vegetarian version, you can simply omit the meat and cook the Turai for a comforting vegetarian meal.
Turai are dark green or green in colour with hard ridges running from its head to its bottom. They are available in various sizes. I describe the taste of Turai slightly sweetish and a little bland, hence it easily absorbs the flavors of the other ingredients it is cooked along. When you buy them, look for younger ridged gourds, as if you end up buying the mature ones, they are usually fibrous and not edible. Inside its flesh is full of water, so you need not add more water while you cook Turai.
Turai or Ridge Gourd Chopped Turai
To prepare it, you need to peel the gourd with a vegetable peeler, wash and pat dry it with paper towels, slice them lengthways into two, and chop them up into semi-circular discs of a thickness of around a centimeter each. The gourd being quite bland in taste, absorb the sweetish flavor of the onions, and the tangy taste of tomatoes. You will love this simple Indian curry.
Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce
Ingredients:
- Ridged Gourd/Turai – 4, young and fresh, peeled, rinced and chopped
- Canola Oil – 2 tbsp
- Finely sliced Yellow Onion – 400 gms
- Lamb meat – 300 gms, cut into bite size pieces
- Turmeric – 1/4 tsp
- Canned tomato paste – 2 tbsp
- Fresh Ripe Red Tomato – 1, chopped
- Red Chilli powder - 2 tsp
- Salt – to taste
Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce
Method:
- In a pressure cooker at medium heat, pour oil and as soon as it gets warm, add the onion, meat, turmeric and salt. Let it cook uncovered for 5 minutes. Add 1 cup water and pressure cook it till the meat is tender.
- Later, open the lid of the cooker and add the chopped ridged gourd/turai, tomato paste, chopped fresh tomato and red chilli powder. Half cover with the lid and let it cook on medium for 10 minutes. Keep stirring it occasionally. Close the heat once the ridged gourd is well-cooked. Serve warm.
Suggested Accomapniments: Serve along with some warm Rotis, or along with Basmati Chawal/Khushka or Plain Rice and Khatti Dal for a simple and delicious meal.
Luv,
Mona
