Dahi Turai Ki Sabzi Recipe (Ridge Gourd Simmered in Yogurt Curry)
Description:
Dahi Turai Ki Sabzi, a delicious and comforting North Indian dish, features ridge gourd (turai) simmered in a creamy, tangy yogurt gravy. This dish is not only rich in flavor but also packed with nutrients, making it a wholesome choice for lunch or dinner. The base of the gravy is yogurt, which gives it a smooth and tangy texture, while ridge gourd adds a refreshing taste. The combination of spices and a final tempering (tadka) with ghee, cumin, cinnamon sticks, and dried red chillies elevates the flavor to a whole new level. This dish is perfect when served with phulkas or steamed rice.
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai / Peerkangai) | 300 grams, peeled and cut into dices |
| Gram Flour (Besan) | 1 tablespoon |
| Sugar | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Green Chillies | 2, slit |
| Curd (Dahi / Yogurt) | 1/2 cup, whisked |
| Tomatoes | 2, grated into a puree |
| Bay Leaf (Tej Patta) | 1 leaf |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Oil | 1/2 teaspoon |
| Salt | To taste |
| Ghee | 1 teaspoon |
| Cumin Seeds (Jeera) | 1/2 teaspoon |
| Dry Red Chilli | 1, broken |
| Cinnamon Stick (Dalchini) | 1 inch, broken |
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Instructions
-
Prep the Ingredients:
Begin by prepping all your ingredients and keeping them ready. In a small mixing bowl, whisk together the yogurt, salt, and besan (gram flour) until the mixture is smooth. Add 1 cup of water to the mixture and whisk well again. -
Cook the Gravy:
Heat oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the kalonji seeds and let them crackle. Now, add the grated tomatoes, green chillies, bay leaf, and turmeric powder. Saute this mixture for a few minutes, until the tomatoes begin to bubble. -
Add Ridge Gourd and Yogurt Mixture:
Stir in the diced ridge gourd (turai), the whisked yogurt mixture, and sugar. Mix everything well. Keep stirring the curry to prevent the yogurt from curdling and ensure a smooth, lump-free texture. Once the curry starts bubbling, reduce the heat to low and let it simmer for another 3 to 4 minutes. This helps to infuse the flavors and cook the ridge gourd thoroughly. -
Final Adjustments:
Taste the curry and adjust the salt as needed. Once the ridge gourd is tender and the gravy has thickened to your liking, turn off the heat. -
Prepare the Tadka (Tempering):
In a small tadka pan, heat ghee over medium heat. Add cumin seeds, broken cinnamon stick, and dried red chilli to the ghee. Let them crackle and release their aroma. -
Combine and Serve:
Pour the prepared tempering over the simmered Dahi Turai Ki Sabzi and give it a gentle stir. Transfer the dish to a serving bowl. -
Serve and Enjoy:
Serve the Dahi Turai Ki Sabzi warm with phulkas, potato roast, and a fresh carrot salad for a wholesome and satisfying meal.
Nutritional Information (Approximate, per serving):
| Nutrient | Amount |
|---|---|
| Calories | 150 kcal |
| Carbohydrates | 25 g |
| Protein | 3 g |
| Fat | 6 g |
| Fiber | 3 g |
| Sodium | 300 mg |
| Potassium | 350 mg |
| Sugar | 4 g |
Note: The nutritional values are approximate and can vary based on specific ingredients and portion sizes. Adjust the recipe to suit your dietary needs.
This Dahi Turai Ki Sabzi recipe is a flavorful and healthy addition to your North Indian recipe collection. With the creamy texture of yogurt and the tender, mildly flavored ridge gourd, it’s an ideal dish for a satisfying lunch or dinner. The final ghee tempering adds a wonderful richness that brings out the full depth of flavors. Whether served with phulkas, roti, or rice, this dish is sure to become a family favorite.
