Go Back
–+ servings
besan- wali -Turai- sponge -gourd-curry
Print Recipe
No ratings yet

Besan wali Turai Ki Sabji | Sponge Gourd Curry

Delicious curry made with sponge gourd, gram flour and basic spices
Prep Time10 minutes
Cook Time15 minutes
Course: Dinner Recipes, easy lunch, Main Course, tiffin recipe
Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine
Keyword: besan wali turai, gilki sabji, jhinge sabji, sponge gourd curry, turai ki sabji, turi sabji
Servings: 4 person
Author: Anjana Chaturvedi

Equipment

  • pressure pan

Ingredients

  • 1 kg Sponge gourd / Turai /Gilki
  • 150 gm Tomatoes / Tamatar 2 medium
  • 1.5 tbsp Ghee/Clarified Butter
  • 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
  • 1.5 tbsp Lemon Juice / Nimbu Ka Ras

tadka/ tempering

  • 3 tbsp Ghee/Clarified Butter
  • 1.5 tbsp Gram flour / Besan
  • 1 tsp Cumin Seeds / Sabut Jeera
  • 2 Green Chillies / Hari Mirch
  • pinch Asafoetida / Hing powder chopped
  • few Curry Leaves / Kadi Patta
  • 3/4 tsp Turmeric Powder / Haldi Powder
  • to taste Salt / Namak
  • 1 tsp Kashmiri Chili powder
  • 1 tsp Coriander Powder / Dhaniya Powder

Instructions

  • Wash and peel the sponge gourd and the chop into small pieces
  • You can either use ridge gourd or sponge gourd to make this curry.
  • Chop tomatoes and chop them finely or crush them.
  • Heat ghee in a pan and add the chopped sponge gourd pieces in it and cover and cook till it become soft and cooked perfectly
    ( no need to add water while cooking as it will release a lot of water which is enough for cooking.)
  • After it get cooked take out it in a bowl and wipe this cooking pan.(OR use a separate pan )
  • Add 3 tbsp ghee in the pan (you can use oil if you wish but ghee taste better in this )
  • Add gram flour and roast on low heat till it turn light brown like the colour of almond skin.
  • Now add cumin seeds, green chilies, asafoetida and the curry leaves and stir fry for few second.
  • Add chopped tomatoes and salt and cook till tomatoes become soft . keep stirring in between to avoid sticking at the bottom.
  • Add turmeric, kashmiri chili powder and coriander powder and keep stirring till tomatoes became soft and start releasing some ghee from the sides.
  • Now add the cooked sponge gourd/ turai in this tomato mixture and mix.
  • Cover with a lid and let it simmer for 2- 3 minutes.
  • Switch of the heat and then add lemon juice and chopped fresh coriander leaves and mix.
  • Serve hot with chapati/ paratha or daal chawal
  • Enjoy !