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Turai ki subzi /Gilki ki subzi
Turai Ki Sabzi-- A simple and rustic curry made with sponge gourd and radish / turai mooli.
Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Course:
Main Course, Main Dish
Cuisine:
Indian, Uttar Pradesh Cuisine
Keyword:
Gilki ki sabzi, Gourd, sponge gourd curry, Turai, turai ki sabzi
Servings:
3
people
Author:
Anjana Chaturvedi
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.