Dahi Turai Ki Sabzi Recipe (Ridge Gourd Simmered in Yogurt Curry)
Dahi Turai Ki Sabzi, a comforting North Indian dish, is a delightful combination of ridge gourd (also known as Turai or Peerkangai) simmered in a smooth and tangy yogurt curry. This vegetarian recipe is perfect for lunch or dinner, and pairs beautifully with chapatis, rice, or even a side of roasted potatoes and a crisp salad. The yogurt curry, flavored with a variety of spices, offers a rich yet light dish that’s full of warmth and flavor.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ridge Gourd (Turai/Peerkangai) | 300 grams (peeled and cut into dice) |
| 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 puree) |
| Bay leaf (Tej Patta) | 1 |
| Kalonji (Onion Nigella Seeds) | 1 teaspoon |
| Sunflower 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 piece (broken) |
Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Servings:
4
Cuisine:
North Indian
Course:
Lunch
Diet:
Vegetarian
Instructions:
-
Preparation:
Begin by prepping all your ingredients and ensuring they are ready to go. Whisk the yogurt (dahi), salt, and besan (gram flour) together in a small bowl until the mixture is smooth. Add 1 cup of water to the mixture and whisk again until combined well. -
Cooking the Base:
Heat sunflower oil in a heavy-bottomed pan over medium heat. Once the oil is hot, add the kalonji (nigella) seeds and allow them to crackle. Next, add the grated tomatoes, slit green chilies, bay leaf, and turmeric powder. Sauté the ingredients for a few minutes, allowing the tomatoes to bubble and soften. -
Simmering the Ridge Gourd:
Add the diced ridge gourd (turai) to the pan and stir it in well with the tomato-spice mixture. Now, pour in the whisked yogurt and add the sugar. Stir the ingredients well and keep stirring the curry to prevent the yogurt from curdling or forming lumps. Continue to cook until the curry begins to bubble and thicken. -
Simmering the Curry:
Once the mixture starts bubbling, reduce the heat to low. Allow the curry to simmer for another 3-4 minutes so that the ridge gourd cooks thoroughly and the flavors blend. Check the salt and adjust according to your taste. -
Tadka (Seasoning):
In a separate small pan (tadka pan), heat the ghee over medium heat. Add the cumin seeds, broken cinnamon stick, and dry red chili. Let the spices crackle and release their aroma, then pour this seasoned ghee over the Dahi Turai Ki Sabzi for an added burst of flavor. -
Serving:
Stir the curry gently after adding the tadka, and transfer it to a serving bowl. Serve the Dahi Turai Ki Sabzi hot with freshly made phulkas (Indian flatbreads), a side of roasted potatoes, and a refreshing carrot salad for a wholesome and satisfying meal.
Tips for Best Results:
- Yogurt: To prevent the yogurt from curdling, ensure it is well whisked and the heat is lowered once added to the curry.
- Consistency: If the curry gets too thick, you can add a little more water to achieve your desired consistency.
- Spice Level: Adjust the number of green chilies according to your preferred spice level. You can also add a pinch of red chili powder if you like it spicier.
- Serve it Right: This curry is best served warm, especially when paired with soft, pillowy phulkas or steamed rice.
Nutritional Information (per serving):
| Nutrient | Amount |
|---|---|
| Calories | 100-120 kcal |
| Protein | 2-3 grams |
| Carbohydrates | 12 grams |
| Fiber | 3 grams |
| Fat | 6 grams |
| Saturated Fat | 1 gram |
| Sodium | 150-200 mg |
Enjoy the flavors of this traditional North Indian dish, a perfect blend of yogurt, spices, and ridge gourd, which will surely make for a delicious and healthy meal!
