Turai sabzi is an Indian curry made using ridge gourd and a blend of flavourful spices. It's perfect for a weekday meal rotation as it cooks quickly and requires minimal prep time. It's naturally a vegan and gluten free dish.
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This ridge gourd recipe is quick to make, especially with pre-cut ridge gourd. The curry is enhanced by the addition of coconut, which adds richness and a unique flavour.
Ridge gourd is referred to as beerakaya in Telugu, heerekai in Kannada, peerkangai in Tamil, or turai in Hindi. This vegetable curry is widely popular and prepared in various regional cuisines across India.
It doesn't take long to cook, making it perfect for a weekday meal rotation. This dish is light and won't leave you feeling too heavy, but the fiber content will help you feel satisfied.
Ridge gourd is a versatile vegetable that can used to prepare many dishes, using various spices and cooking techniques, while always showcasing its delicious and nutritious qualities. Its mild sweetness and unique texture make it perfect for curries.
Ingredients
- Vegetables: Ridge gourd, onion, tomato, ginger, garlic, green chillies, curry leaves and fresh coriander leaves.
- Spices: Turmeric powder, red chilli powder, salt, coriander powder, mustard seeds, cumin seeds and asafoetida.
- Lentils and Other Ingredients: Urad dal, moong dal and desiccated coconut.
See the recipe card for quantities.
How to make turai sabzi in instant pot?
Place moong dal in a bowl and rinse it with cold running tap water 2-3 times. Pour fresh water and soak it for 20 minutes.
Meanwhile, wash, peel, and chop the ridge gourd and other vegetables uniformly to ensure even cooking.
Gather all the ingredients on the kitchen platform and plug in an instant pot pressure cooker.
Use the sauté function on the Instant Pot to heat oil and temper the spices. This helps release the flavors of the spices.
Press the saute button and add oil.
Once the oil is hot, start tempering by adding mustard seeds followed by cumin seeds and urad dal in hot oil.
Let the cumin sizzle and saute for few seconds or until the urad dal turns golden.
Now add asafoetida and curry leaves and saute for a minute.
Then, add chopped onion and sauté until the onions turn translucent.
Next add garlic, ginger, and green chilies and saute for a minute.
Add tomato and chopped ridge gourd and stir well. Avoid overcooking the ridge gourd; it becomes mushy if cooked for too long. Cook for just a few minutes after adding the ridge gourd to retain its texture.
Now add powdered spices - turmeric, coriander powder, and red chilli powder and mix well.
Drain water from the soaked dal and add it to the pot.
Mix well with a spoon.
Add water and deglaze by scraping the base of the pot with a spoon.
Then press the cancel button. Secure the pot with a lid and move the pressure valve to steam.
Press the pressure cook/manual button and set the timer for 2 minutes at high pressure.
Initially, the instant pot shows ON and the timer begins when the pressure is built up.
Once the timer countdown goes off, allow the pressure to release naturally for 10 minutes.
After 10 minutes, move the pressure valve to the vent and wait until all the pressure is released and the small knob beside the pressure valve drops.
Open the lid once the pressure valve drops.
Finish with chopped coriander leaves and desiccated coconut for a burst of freshness and colour.
Serve piping hot moong dal turai sabzi with rice or chapathi.
Check out ridge gourd chutney recipe on the blog!
Substitutions and Variations
Coconut: You could substitute desiccated coconut with freshly grated coconut.
Ginger Garlic: If you have pre-made ginger garlic paste, you can use it instead of fresh ginger and garlic.
Peanuts or Cashews: You can include a handful of peanuts (groundnuts) or cashews for a nutty flavor. Simply grind them and add them along with the spices.
Mixed Vegetables: Combine ridge gourd with other vegetables like potatoes, carrots, peas, or bell peppers to transform it into a mixed vegetable curry. This adds variety and colour to the dish.
Different Spice Blends: Experiment with different masalas to give the dish a unique flavour profile. You could try using garam masala, sambar powder, bisibele bath masala or any other favourite spice blend instead of coriander powder.
Serving Suggestions
Serve ridge gourd moong dal with plain boiled rice, tomato pickle and papad as a hearty and simple main course meal when you are pressed for time on busy weekdays or lazy days. For low carb serve it with millets. Check the post on how to cook millet in instant pot.
Turai sabzi pairs well with chapati, roti or paratha.
Storage
Fridge: If stored properly in a clean container with a tight lid, this turai dal can stay good for 3-4 days in the fridge.
Freezer: You can freeze leftover curry for future use. If there is a considerable amount, divide the curry into the required portions into freezer-safe containers or ziplock bags and store them in the freezer. Use it up in 2 months.
Defrost: Thaw the curry the night before you plan to consume it. Take a portion out of the freezer and pop it in the fridge.
Reheat: Heat turai sabzi in the microwave or a saucepan on the stovetop over medium heat until hot.
Tips and Tricks
Choosing Ridge Gourd: Select fresh tender ridge gourds that are firm and free from blemishes or soft spots. Younger ridge gourds tend to be more tender. Avoid using mature gourd with seeds.
Taste Gourd: Some ridge gourds can have a bitter taste. Ensure to check the taste while dicing. Discard if it tastes bitter.
Preparation: Wash the ridge gourd thoroughly. Peel the skin and chop it into 1 inch uniform pieces for even cooking. Do not chop finely as they turn mushy.
Liquid Control: Ridge gourd releases water while cooking, so add liquid depending on your required consistency. I’ve used just half a cup water to cook dal and gourd.
Seasoning: Adjust salt and spices according to your taste. Remember, you can always add more, but it’s hard to fix an over salty or spicy dish.
Soak Dal: Soaking moong dal is essential as it cuts down cooking time and helps cook dal well at the same time as gourd.
Deglaze: Ensure to deglaze the pot by scraping off any browned bits stuck at the bottom. This prevents the “burn” message and ensures even cooking.
Spice Levels: Adjust the spice levels by increasing or decreasing the amount of green chilies or red chili powder.
How to make ridge gourd curry on a stovetop?
- Heat oil in a pan or skillet over medium heat. Add mustard seeds and let them splutter.
- Add cumin seeds, urad dal, curry leaves and asafoetida. Stir for a few seconds until aromatic.
- Add chopped onions and sauté until they turn translucent.
- Add minced garlic, crushed ginger, and green chilies. Sauté for a couple of minutes until the raw aroma goes away.
- Add chopped tomatoes and cook until they turn soft and mushy.
- Now add chopped ridge gourd pieces and mix well.
- Stir in turmeric powder, coriander powder, red chili powder, and salt. Stir well to coat the gourd with the spices.
- Drain water from moong dal and add it to the pan. Add fresh water and mix well.
- Cover the pan and let it cook on low to medium heat until the ridge gourd is tender, stirring occasionally. If needed, sprinkle a little water to prevent sticking.
- Once the dal and ridge gourd are cooked, add coriander leaves and desiccated coconut and mix well.
- Serve the ridge gourd curry hot with rice or chapati.
FAQ
Yes, toor dal could be used instead of moong dal. Soak dal for 30 minutes in warm water and change the timer to 5 minutes.
While ridge gourd peel is edible, it is not suitable for curries because of its tough and fibrous texture. However, it is widely used to make chutneys.
More Instant Pot Recipes
Sweet Pongal: Traditional south Indian sweet dish.
Ven Pongal: Classic south Indian special dish prepared with rice, moong dal, a few essential spices and ghee.
Bisi Bele Bath: Karnataka's signature dish made with rice, lentils, vegetables and homemade bisi belebath powder.
Dal Khichdi: One-pot delicious meal made with lentils, rice and a few spices.
Mango Dal: Andhra style raw mango dal.
KEEP IN TOUCH
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📖 Recipe Card
Turai Moong Dal Sabzi (Ridge Gourd Moong Dal)
Equipment
- 1 instant pot (I use Duo 7 in 1, 5 Quart)
- 1 Spoon
- 1 Mixing Bowl
Ingredients
1 Cup = 250ml ; 1 Tablespoon = 15ml ; 1 Teaspoon = 5ml
- 1.5 Tablespoons Oil
- 1 Teaspoon Mustard Seeds
- 1 Teaspoon Cumin seeds
- ½ Teaspoon Urad Dal
- Handful Curry leaves
- Big Pinch Asafoetida/ Hing
- 190 gms (or) 1 Cup (or) 1 large Onion peeled and chopped
- ½ inch Ginger peeled and grated
- 3 Cloves Garlic peeled and crushed
- 2 Green Chillies slit
- 150 gms (or) 1 Cup (or) 1 large Tomato chopped
- 500 gms (or) 4 cups Ridge Gourd (Beerakaya)
- ¼ Teaspoon Turmeric Powder
- 2 Teaspoons Red Chilli Powder
- 1.5 Teaspoons Coriander Powder
- Salt as required
- 70 gms (or) ⅓ Cup Moong Dal
- 1 Cup Water
- Handful Fresh Coriander Leaves chopped
- 15 gms (or) Tablespoon Desiccated Coconut
Instructions
- Place moong dal in a bowl and rinse it with cold running tap water 2-3 times. Pour fresh water and soak it for 20 minutes.70 gms (or) ⅓ Cup Moong Dal
- Meanwhile, wash, peel, and chop the ridge gourd and other vegetables uniformly to ensure even cooking.500 gms (or) 4 cups Ridge Gourd (Beerakaya)
- Gather all the ingredients on the kitchen platform and plug in an instant pot pressure cooker,
- Press the saute button and add oil.1.5 Tablespoons Oil
- Once the oil is hot, start tempering by adding mustard seeds followed by cumin seeds and urad dal in hot oil. Let the cumin sizzle and saute for few seconds or until the urad dal turns golden.1 Teaspoon Mustard Seeds, 1 Teaspoon Cumin seeds, ½ Teaspoon Urad Dal
- Now add asafoetida and curry leaves and saute for a minute.Handful Curry leaves, Big Pinch Asafoetida/ Hing
- Then, add chopped onion and sauté until the onions turn translucent.190 gms (or) 1 Cup (or) 1 large Onion
- Next add garlic, ginger, and green chilies and saute for a minute.½ inch Ginger, 3 Cloves Garlic, 2 Green Chillies
- Add tomato and chopped ridge gourd and stir well. Avoid overcooking the ridge gourd; it becomes mushy if cooked for too long. Cook for just a few minutes after adding the ridge gourd to retain its texture.500 gms (or) 4 cups Ridge Gourd (Beerakaya), 150 gms (or) 1 Cup (or) 1 large Tomato
- Now add powdered spices - turmeric, coriander powder, salt and red chilli powder and mix well.¼ Teaspoon Turmeric Powder, 2 Teaspoons Red Chilli Powder, 1.5 Teaspoons Coriander Powder, Salt
- Drain water from the soaked dal and add it to the pot.Mix well with a spoon.
- Add water and deglaze by scraping the base of the pot with a spoon.1 Cup Water
- Then press the cancel button. Secure the pot with a lid and move the pressure valve to steam.
- Press the pressure cook/manual button and set the timer for 2 minutes at high pressure.
- Initially, the instant pot shows ON and the timer begins when the pressure is built up.
- Once the timer countdown goes off, allow the pressure to release naturally for 10 minutes.
- After 10 minutes, move the pressure valve to the vent and wait until all the pressure is released and the small knob beside the pressure valve drops.
- Open the lid once the pressure valve drops.
- Finish with fresh coriander leaves and desiccated coconut for a burst of freshness and colour.Handful Fresh Coriander Leaves, 15 gms (or) Tablespoon Desiccated Coconut
- Serve piping hot ridge gourd curry with rice or chapathi.
Notes
Nutrition
Related
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Welcome to Flavours Treat. I share vegetarian recipes made with wholesome, mostly fresh ingredients. Every recipe has easy-to-follow instructions with process shots (detailed step-wise pictures), a short video and lots of tips to help your cooking journey. Read more
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