Turai Gosht

Turai (in Urdu) also called as Ridged Gourd (in English); other names: Ridged Loofah, Silk Gourd, Chinese Okra; is my family’s all time favorite vegetable. We all love this humble vegetable a lot. It is mostly an Asian vegetable, easily found in most of the Chinese and Indian grocery stores in the North America. This curry/Salan, about which I am going to write today, is a classic Turai preperation in my house which we usually love to have along with some warm rotis for lunch or dinner. For a vegetarian version, you can simply omit the meat and cook the Turai for a comforting vegetarian meal.

Turai are similar to cucumbers and squash, dark green or green in colour with hard and sharp ridges running from its head to its bottom, and a dull rough skin. They are available in various sizes. I describe the taste of Turai slightly sweetish and a little bland, hence it easily absorbs the flavors of the other ingredients it is cooked along. When you buy them, look for younger ridged gourds without and dark spots, as if you end up buying the mature ones, they are usually fibrous, bitter and not edible. Inside its flesh is full of water, so you need not add more water while you cook Turai.

Turai or Ridge Gourd                     Peeled and Chopped Turai

To prepare it, you need to peel the gourd with a vegetable peeler, wash and pat dry it with paper towels, slice them lengthways into two, and chop them up into semi-circular discs. The gourd being quite bland in taste, absorb the sweetish flavor of the onions, and the tangy taste of tomatoes. You will love this simple and tasty dish.

Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce

Ingredients:

Ridged Gourd/Turai – 4 or 5, young and fresh, peeled, rinced and chopped
Canola Oil – 2 tsp
Yellow Onion – 2, large, finely sliced
Lamb meat – 300 gms, cut into bite size pieces
Turmeric – 1/4 tsp
Fresh Ripe Red Tomato – 2, large, chopped finely
Red Chilli powder -  2 tsp
Salt – to taste

Turai Gosht – Ridged Gourd in Lamb meat and Tomato Sauce

Method:

1. In a pressure cooker at medium heat, pour oil and as soon as it gets warm, add the onion, meat, turmeric and salt. Pour in 1 cup water and pressure cook it till the meat is tender.
2. Later, open the lid of the cooker and add the chopped ridged gourd/turai, chopped tomatoes and red chilli powder. Pressure cook again about 5-8 minutes.
3. Open the lid of the pressure cooker and check to see if the Turai is tender. Add a few splashes of water if needed. Serve warm.

Suggested Accomapniments: Serve along with some warm Rotis, or along with Basmati Chawal/Khushka or Plain Rice and Khatti Dal for a simple and delicious meal.

Luv,
Mona


Enter your email address to receive recipes via email: You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

AddThis Social Bookmark Button

11 Responses to “Turai Gosht”

  1. Tis is a lovely curry Mona it looks delicious. I have never heard of this vegetable but it sure sounds tasty soaking up all those lovely curry flavours.

  2. What a healthy lamb curry. I’ve never cooked ridged gourd, but it sure makes me want to try!

  3. that sounds easy and looks deelish – i’m just getting to kaddus and turais so i will definitely try your recipe out.

  4. Mona, Yeh bahut khoob hai.. I’ll try this with my first crop of Turai :) BTW, I have soemthing waiting for you on my blog. Check it out..

  5. Wow looks gr8. I too make it, but occassionally.

  6. Oh I love to eat this with some rice.

  7. Hi. this looks so yummy. THere is a surprise waiting for you on my blog.

  8. THis one looks really delicious. You’ve done it again!

  9. hmmm.. never ever tried to cook Lamb and turai together…. lil skeptical about it. I cook eggs and dried shrimps with turai though! Hey got something for you..
    pls. drop by my blog and pick up your award. :)

  10. We mostly make a chutney out of roasted/sauted turai, or pair it up with lentils. I will definitely try the curried thurai with soy substitute maybe. You have put ideas in my head now :)

  11. Thanks for the informative post. What an unusual but interesting ingredient.

Leave a Reply

Comments Policy