Turai Coconut Curry: A Yummy Konkan Dish With Ridge Gourd

Turai Coconut Curry is a delicious Konkan dish that has been enjoyed by generations of people in Maharashtra, Goa, and Karnataka. It is a traditional dish made from ridge gourd or turai, which is cooked in a spicy coconut-based gravy. The dish is typically served with steamed rice or bhakri (a type of flatbread made from millet or sorghum flour).

It has its roots in the Konkan region of Maharashtra, Goa, and Karnataka. It is a popular dish among the Konkani community and is often served during festivals and special occasions. The dish is believed to have originated in the rural areas of the Konkan region, where ridge gourd was a common vegetable grown in farms. Over time, the dish has gained popularity across the region and is now a staple in many Konkani households.

This delicious Konkan dish is easy to make and packed with flavour. With its spicy coconut-based gravy and tender ridge gourd, it is the perfect accompaniment to steamed rice or bhakri. Whether you are a Konkani or just someone who loves trying new dishes, Shivale is definitely worth a try.


  • 2 medium-sized ridge gourds (turai), peeled and cut into small cubes
  • 1 cup grated coconut
  • 1 onion, finely chopped
  • 2-3 green chillies, chopped
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp turmeric powder
  • 1 tsp red chilli powder
  • 1 tsp garam masala
  • 2 tbsp oil
  • Salt to taste


  • In a pan, dry roast the mustard seeds, cumin seeds, and coriander seeds until fragrant. Let them cool and grind them into a fine powder.
  • In a separate pan, heat the oil and add the chopped onion. Saute until the onion turns golden brown
  • Add the green chillies and saute for another minute.
  • Add the cubed ridge gourd and saute for 2-3 minutes.
  • Add the ground spice powder, turmeric powder, red chilli powder, and salt. Mix well and saute for another minute.
  • Add water to the pan and bring the mixture to a boil. Cover the pan with a lid and let it simmer for 10-15 minutes or until the ridge gourd is cooked through.
  • Once the ridge gourd is cooked, add the grated coconut and garam masala to the pan. Mix well and let it cook for another 2-3 minutes.
  • Serve hot with steamed rice or bhakri.

Tips and Tricks

  • You can add other vegetables such as potatoes, carrots, or peas to the dish to make it more nutritious and flavorful.
  • To make the dish spicier, you can add more green chillies or red chilli powder.
  • If you don't have fresh coconut, you can use desiccated coconut or coconut milk instead.
  • Make sure to cook the ridge gourd until it is soft and tender.
  • You can adjust the consistency of the gravy by adding more or less water.