Ridge Gourd Ambat

Turai cooked with pigeon peas and a flavourful coconut masala. This is a Sanjeev Kapoor exclusive recipe.

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Ridge Gourd Ambat

Main Ingredients Ridge gourd (turai), Fresh coconut
Cuisine Karnataka
Course Dals and Kadhis
Prep Time 41-50 minutes
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Easy
Others Veg

Ingredients list for Ridge Gourd Ambat

  • 500 grams Ridge gourd (turai) peeled and cut into 1 inch pieces
  • 1/2 cup Fresh coconut scraped
  • 3-4 Dried red chillies
  • 1/2 cup Split pigeon peas (toovar dal) soaked and pressure cooked with ¼ teaspoon turmeri
  • to taste Salt
  • 4-5 Kokum petals
  • 10-12 Tirphal soaked
  • 1 tablespoon Coconut oil


  1. Grind coconut and the dried chillies to a fine paste with sufficient water.
  2. Heat a nonstick pan. Add the gourd, cooked dal. Add halfcup water, cover and cook till the ridge gourd is tender.
  3. Add salt and add the ground mixture and mix well. Cook for two to three minutes.
  4. Add tirphal to the gravy. Add the kokum petals and mix well.
  5. Drizzle coconut oil and mix well. Lower the heat and cook for two minutes.
  6. Serve hot.