Turai/ Tori/ RidgeGourd / Luffa

Ridge Gourd is made in various ways and its preparation differs from state to state and house to house. The way I make it is completely a personal choice . If the turai is tough to chop then don’t cook it because it had over ripened n become fiborous
Over ripened turai is left on the plant and as they dry out the skin sheds off and we have the loofah
Use only tender Turais
The skin of the turai is used to make a chutney

1/2 kg ridge gourd washed and peeled
1 tsp ghee
1/2 tsp cumin
3/4 tsp dhaniya pwd ( optional)
3/4 tsp red chilli pwd( I never add) ( but some people do
1/3 tsp Haldi
2-3 green chilies
A little lemon juice

Slit the turai n chop into pcs of about 1/2″
Heat the ghee in a pan . Add the cumin as it crackles , add the dhaniya pwd n let it cook for about 5 secs. add the turai n toss. Add the turmeric pwd and salt mix it all very well. Cover , lower the flame n cook. Since turai is a vegetable with a lot of water content there is no need to add water. It will cook in its own juice. Stir it one or twice in between. Cook till the turai is sift n mushy. Max 7-8 mins. Add a squeeze of lemon juice. Enjoy

At times I add zyaada paani make it soupy n just have a bowl of this.

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