How to make Turai Punjabwale - Ridge gourd cooked with Punjabi tadka.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge gourd (turai) (तुरई),

Cuisine : Punjabi

Course : Main Course Vegetarian

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Turai Punjabwale

Punjabi food is wholesome and full of rustic flavour. The custom of cooking in community ovens or tandoors prevails in rural pockets even today. The cuisine is characterised by a profusion of dairy products in the form of malai, paneer and dahi. The dals are a speciality of this type of cuisine, made of whole pulses like black gram, green gram and Bengal gram.  They are cooked on slow fire, often simmered for hours till they turn creamy and then flavoured with spices and rounded off with malai for that rich finish. The food is simply delicious.
The most unique thing about cooking in a tandoor is the smoky flavour that the food gets making it tastier. Moreover it is a healthy way of cooking since minimum fat is required and the food generally gets cooked in its own juices thus retaining its natural flavours. Besides it is not only easy to digest, it is also very hygienic.  In conclusion one can safely say that it is through tandoori cooking that Indian cuisine first got globally acknowledged.

For more recipes related to Turai Punjabwale checkout Rishi Panchami Bhaji, Mixed Vegetable Gravy. You can also find more Main Course Vegetarian recipes like Matar Paneer, Mangodi Palak, Shalgam Aur Matar Ki Subzi, Baingan Saaswe.

Turai Punjabwale Recipe Card

Turai Punjabwale

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Turai Punjabwale Recipe

  • Ridge gourd (turai) peeled and cut into thin strips 250 grams

  • Ghee 2 tablespoons

  • Cumin seeds 3/4 teaspoon

  • Onions chopped 2 medium

  • Ginger chopped 1 inch

  • Green chillies chopped 2

  • Turmeric powder 1/4 teaspoon

  • Tomatoes chopped 3 medium

  • Coriander powder 1 teaspoon

  • Red chilli powder 1/2 teaspoon

  • Dried mango powder 1/2 teaspoon

  • Garam masala powder 1/2 teaspoon

  • Salt to taste

  • Potato cubed 1 medium


Step 1

Heat ghee in a pressure cooker and add cumin seeds. When then begin to change colour, add onions and sauté till transparent.

Step 2

Add ginger, green chillies and turmeric powder and saute till the onions turn light brown. Add tomatoes and cook till they are soft.

Step 3

Add coriander powder, red chilli powder, dried mango powder, garam masala powder and salt. Sauté till the ghee separates from the masala.

Step 4

Add the ridge gourd slices and potato cubes and saute for three to four minutes. Add half cup water and pressure cook till two whistles are given out. Serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.