Turai Sabzi with Roti
Soft ridge-gourd sabzi cooked without onion or garlic, plated with rotis as a light complete meal.
Turai (ridge gourd) is mild, watery, and perfect for evenings when you want vegetables without a heavy curry. This version uses hing and tomato so it stays Jain and no-onion/no-garlic.
Roti is included so the recipe is a full main, not only a side sabzi.
Nutrition
Per 1 plate with 2 rotis (half recipe)
- Calories
- 320 kcal
- Protein
- 9 g
- Carbs
- 52 g
- Fat
- 9 g
- Fiber
- 8 g
Dietary
plant based · jain · no onion no garlic · soy free · nut free
Protein sources
whole wheat roti
Ingredients
- 13 cups Turai (ridge gourd), peeled and sliced
- 21 Tomato, chopped
- 31/2 tsp Mustard Seeds
- 41/2 tsp Cumin Seeds
- 51/4 tsp Asafoetida (Hing)
- 61/2 tsp Turmeric
- 71/2 tsp Coriander powder
- 81 Green Chilli, slit (optional)
- 91 tbsp Oil
- 10Salt to taste
- 11Coriander and lemon
- 124 Rotis for serving
Instructions
- 1
Heat oil. Add mustard seeds, then cumin and hing. Add optional chilli.
Peel thick ridges; young turai needs less peeling.
- 2
Add tomato, turmeric, coriander powder, and salt. Cook until tomato softens.
If turai tastes bitter, discard it—bitterness does not cook out reliably.
- 3
Add turai slices. Stir 1–2 minutes.
Do not drown the pan in water; turai releases moisture.
- 4
Cover and cook on low–medium heat until turai is soft and translucent, 10–12 minutes. Uncover near the end if too watery.
Soft, slightly glossy pieces are done; mushy turai loses character.
- 5
Finish with lemon and coriander. Serve with hot rotis.
A spoon of grated coconut at the end gives a gentle South Indian lean.
Vegetable swaps
- Use lauki or tinda with the same tempering.
- Add a few soaked chana dal pieces cooked with the sabzi for more body.
- Mix in chopped spinach in the last minutes.
Plate adjustments
- Millet roti for a gluten-free variation.
- Add a small bowl of plain dal when you need more protein.
- Serve with cut fruit for a lighter evening plate.