Print Recipe
4 from 3 votes

Turai ki subzi /Gilki ki subzi

Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course, Main Dish
Cuisine: Indian, Uttar Pradesh Cuisine
Servings: 3 people

Ingredients

  • 750 grams Sponge gourd / Turai /Gilki
  • 1 Tomatoes / Tamatar chopped
  • 2 Green Chillies / Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1.5 tsp Lemon Juice / Nimbu Ka Ras
  • 1 tbsp Fresh Coriander / Cilantro / Hara Dhaniya chopped
  • 1/3 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak

Tempering / Tadka

  • 2 tbsp Clarified Butter / Desi Ghee
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 6 Curry Leaves
  • 1/4 tsp Asafoetida / Hing powder

Instructions

  • Wash and peel turai with the help of a potato peeler.
  • Slice lengthwise and then make small cubes.
  • Heat ghee in the pressure cooker and add cumin seeds.
  • When cumin start crackling add asafoetida,green chilies and curry leaves.
  • Now add turmeric,chopped turai,tomato,ginger,salt and 2 tbsp of water.
  • Pressure cook on medium heat for 3-4 whistles,or cook in a pan till cooked completely.
  • Open the cooker and slightly mash the pieces with the laddle.
  • Cook on medium heat for 2-4 minutes ( depends on how much gravy you want to have, I want to serve it with roti so make it semi thick )
  • Now add lemon juice and chopped fresh coriander and mix.
  • Serve hot with a spoon of ghee on top.

Notes

Serving suggestions-serve hot with roti or paratha or daal-rice combo.