Ridge gourd, or more commonly known as Turai is a dark-green vegetable, belonging to the family of Cucurbitaceae. This vegetable is quite popular in South-Asian countries like India, China, Philippines, Vietnam and Nepal. Turai is mostly savoured when it is young and is still green in colour. The smooth crunchy flesh of the vegetable provides a nice texture to the dishes.
Many of us run from this vegetable due to its inherently neutral and bland taste, but believe us once you get hooked on this crunchy vegetable, there is no going back. This vegetable might not be your number one favourite now, but these recipes will surely change your mind. Here are six amazing recipes of turai that you should surely try.
This lentil-based curry is a scrumptious dish, which can be made in a couple of minutes. In this recipe turai is tossed in aromatic whole spices, giving the dish a nice delectable touch.
The dish hails from the region of Andhra Pradesh. Milky ridge gourd curry is a traditional dish which is enjoyed by everyone in the state for its rich and delicious taste. The use of milk, roasted sesame seed powder, gives a rich layer to the dish. The recipe also uses peanuts in it, which provides a nuttiness to the dish.
This ubiquitous dish spells triumph in any Bengali household. Jinghe aloo posto is usually served as an appetizer with rice. This dish is very easy and quick to put together. The dish may use basic spices but the rich flavours will surely mesmerize you.
In this recipe tender dumplings of wheat flour are tossed in flavourful spices with ridge gourd chunks. It is one of the delicious Maharashtrian delicacies, which you will love to have anytime of the day.
The synergy of elements in this dish is unparalleled. Ridge gourd with prawns is a dish with a delicate layer of flavours. The dish is prepared with prawn, ridge gourd and coconut milk which is then seasoned with curry leaves, turmeric powder and dhaniya powder. The spices in this dish ramps up the flavouring game.
Believe or not, but coarse-looking skin of turai also makes a yummy savoury. The combination of spiciness and tanginess in this chutney makes it a perfect side dish to go with any of the main dishes. You also enjoy it as a standalone dish with phulkas or paranthas.