Besan Wali Turai Ki Sabji

Besan wali Turai Ki Sabji- Delicious curry made with sponge gourd, gram flour and basic spices

Besan wali Turai ki sabji is a simple yet delicious curry. The curry base is made using gram flour and tomatoes . Turai is such a vegetable which releases lots of water while cooking . To make the curry thick and creamy I have added some gram flour in it.

Turai/ sponge gourd / Ridge gourd/ Dodka Bhaji/ Gilki/Nenua/Jhinga/ Heerekayi / Beerakaya are many names of this vegetable  depending on each state of India. It is a very humble and comforting vegetable. Dried sponge gourd is used as Luffa.

Turai is very easy to digest and have many nutritional benefits.It is very low in calories and rich in dietary Fiber so a gut friendly food which relieves indigestion and helps to cure constipation.

It is a heart friendly vegetable and good for watch watcher as it is low fat ,low calories and cholesterol free vegetable. Do try to make this during season .

Choose fresh , tender , small, dark green and heavy in weight sponge gourd. The light weight turai may be old, mature and dry from inside and may be too fibrous . If it is fibrous and dry from inside then discard it, it will not taste good after cooking.

There are many ways to make turai ki sabzi but it always taste good when cooked with minimum spices. Me and my family loves this turai ki sabji and I often makes it in different ways. Some times plain , some times with moong dal, with vadi .

This besan wali turai I tried recently and loved it very much. The curry turned out quite thick and creamy and every one at home loved it. Do try this curry once and you will be making it often.

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Print Recipe

Besan wali Turai Ki Sabji | Sponge Gourd Curry

Delicious curry made with sponge gourd, gram flour and basic spices

Prep Time10 minutes mins

Cook Time15 minutes mins

Course: Dinner Recipes, easy lunch, Main Course, tiffin recipe

Cuisine: North Indian Cuisine, Uttar Pradesh Cuisine

Keyword: besan wali turai, gilki sabji, jhinge sabji, sponge gourd curry, turai ki sabji, turi sabji

Servings: 4 person

Author: Anjana Chaturvedi

Ingredients

• 1 kg Sponge gourd / Turai /Gilki
• 150 gm Tomatoes / Tamatar 2 medium
• 1.5 tbsp Ghee/Clarified Butter
• 4 tbsp Fresh Coriander / Cilantro / Hara Dhaniya
• 1.5 tbsp Lemon Juice / Nimbu Ka Ras

tadka/ tempering

• 3 tbsp Ghee/Clarified Butter
• 1.5 tbsp Gram flour / Besan
• 1 tsp Cumin Seeds / Sabut Jeera
• 2 Green Chillies / Hari Mirch
• pinch Asafoetida / Hing powder chopped
• few Curry Leaves / Kadi Patta
• 3/4 tsp Turmeric Powder / Haldi Powder
• to taste Salt / Namak
• 1 tsp Kashmiri Chili powder
• 1 tsp Coriander Powder / Dhaniya Powder

Instructions

• Wash and peel the sponge gourd and the chop into small pieces

• You can either use ridge gourd or sponge gourd to make this curry.

• Chop tomatoes and chop them finely or crush them.

• Heat ghee in a pan and add the chopped sponge gourd pieces in it and cover and cook till it become soft and cooked perfectly( no need to add water while cooking as it will release a lot of water which is enough for cooking.)

• After it get cooked take out it in a bowl and wipe this cooking pan.(OR use a separate pan )

• Add 3 tbsp ghee in the pan (you can use oil if you wish but ghee taste better in this )

• Add gram flour and roast on low heat till it turn light brown like the colour of almond skin.

• Now add cumin seeds, green chilies, asafoetida and the curry leaves and stir fry for few second.

• Add chopped tomatoes and salt and cook till tomatoes become soft . keep stirring in between to avoid sticking at the bottom.

• Add turmeric, kashmiri chili powder and coriander powder and keep stirring till tomatoes became soft and start releasing some ghee from the sides.

• Now add the cooked sponge gourd/ turai in this tomato mixture and mix.

• Cover with a lid and let it simmer for 2- 3 minutes.

• Switch of the heat and then add lemon juice and chopped fresh coriander leaves and mix.

• Serve hot with chapati/ paratha or daal chawal

• Enjoy !