Ridge gourd, known in most Indian kitchens simply as turai, tends to get treated as a background vegetable, quickly sautéed with onions and tomatoes or tossed into a lentil curry. But the same vegetable can be turned into dishes that taste nothing like the everyday sabzi, and none of them demand elaborate ingredients or hours in the kitchen. Anyone with ridge gourd sitting in the fridge can try out these five ideas.
Stuff it like a classic bharwa sabzi
For anyone who enjoys stuffed vegetables, ridge gourd works just as well as the usual choices. The gourd is peeled, cut into thick pieces and hollowed out slightly in the centre. A stuffing is prepared with gram flour, coriander powder, red chilli, turmeric, dried mango powder and salt, and packed into the hollowed pieces. These are then cooked in a little oil over low heat until the filling is well roasted and the gourd turns soft inside. Serve it with roti or paratha.
Fritters for the evening tea break
If the craving is for something crunchy with evening tea, ridge gourd fritters fit the bill. The gourd is grated and lightly squeezed to remove excess water, then mixed with gram flour, chopped onion, green chillies, carom seeds, salt and spices to form a thick batter. Small fritters are shaped from this mixture and deep fried until golden. Served with green chutney, they taste even better.
A chutney that pairs with dal-rice
Ridge gourd can also be turned into a chutney. The pieces are lightly roasted, then cooked further with green chillies, garlic and a little cumin. Once cooled, the mixture is ground and finished with salt and lemon juice to taste. This chutney goes well with dal-rice as well as roti or paratha.
Skip the baingan, try a turai bharta instead
Much like the classic eggplant bharta, a version made with ridge gourd brings its own distinct flavour. The gourd is peeled, cut into small pieces and cooked in a pan until completely soft, then lightly mashed. Onion, green chillies, tomato and the necessary spices are added and cooked for a few more minutes. Finished with fresh coriander on top, it is best served with hot roti.
For something lighter, pair it with chana dal
When a lighter but still satisfying dish is needed, the combination of ridge gourd and chana dal works well. The dal is soaked beforehand and cooked together with the gourd pieces, along with turmeric, salt and the required spices. Once done, it is finished with a tempering of cumin, garlic and dried red chillies. The creamy texture of the dal against the mild taste of the gourd makes it noticeably different from an everyday dal.
