If you’ve never had Turai before, this stuffed Turai ki Sabzi might just be what you want to start with. It’s slightly sweet, a little spicy, and tastes best with hot rotis!
Turai or tori or ridge gourd is a really underrated vegetable that a lot of people find boring and end up avoiding. But if cooked right, it can actually be really delicious and this stuffed turai ki sabzi is proof! It’s a simple, no-fuss recipe that I have been eating since childhood, and now I make it for my kids and they love it too!
If you want to introduce turai into your family’s diet but have picky eaters, this tori sabzi recipe will definitely win everyone over. I love cooking this for a weekday lunch and serve it with hot rotis, dal, and salad, and aachar.
Jump to section: Stuffed turai ki sabzi
Ingredients for Stuffed Ridge Gourd
- Tori – also known as turai or ridge gourd. Try to use large size tori as they’re easy to stuff
- Spices – for this recipe we use a mix of whole spices like coriander seeds, whole Kashmiri red chilli, mustard seeds, cumin seeds, and nigella seeds (kalaunji), and ground spices like asafoetida, amchur, turmeric, Kashmiri chili, and coriander powders. These deliver flavor, color, and warmth to the dish
- Groundnuts – roasted and then powdered to form the base of the filling. Provides structure to the filling and a nutty flavor to the whole dish
- Milk – just a splash for creaminess and to balance out the flavors
- Oil – I have used groundnut oil, but any neutral-flavored oil like canola, sunflower, vegetable will work
- Salt – for seasoning
- Aromatics – onions and garlic for flavor and aroma
- Water: to adjust the consistency of the gravy
- Kasuri methi – added at the end for aroma and light smoky flavor
- Coriander leaves – finely chopped fresh coriander leaves to garnish and deliver a boost of earthy freshness
Richa’s Top Tips
- Cool the roasted peanuts completely before grinding them to avoid a paste-y stuffing. We want it to be a coarse powdery and not a paste
- When choosing turai for this tori sabzi recipe, pick ones that are long and bright green. Thick, overgrown turi tend to have large seeds and can turn watery and fibrous when cooking
- Avoid excessive stirring when cooking tori as it can break the vegetable and release the stuffing. Gently turn it around in the pan to avoid breakage
- You can easily make this recipe vegan by replacing milk with a plant-based milk of choice
Storage Tips
- Refrigeration: Allow the turai ki sabzi to cool down completely and store in an airtight container for up to 3 days. The flavour actually improves by the next day
- Reheat: Reheat covered on the stovetop by adding a splash of water if the dish looks too dry. Stir occasionally to avoid the sabzi from sticking to the pan
- Freezing: I would not recommend freezing this turai sabzi as it has a high water content and turns mushy when thawed. Plus, the peanut mixture can also lose its structural integrity in the freezer
Serving Ideas
- I love eating this simple stuffed tori ki sabzi with hot rotis slathered with ghee. It’s one of my favorite lunches ever!
- You can also make a whole meal out of it by serving this sabzi with dal, rice, roti, and a salad.
I have grown up eating this turai ki sabzi and now my kids love it too. It’s simple, homestyle, but really flavorful and delicious. If you make this at home, then send me pictures over in my Instagram DMs @my_foodstory.
Watch Stuffed Turai ki Sabzi Recipe Video
Stuffed Turai ki Sabzi
If you’ve never had Turai before, this stuffed Turai ki Sabzi might just be what you want to start with. It’s slightly sweet, a little spicy, and tastes best with hot rotis!
Servings 4 persons
Calories 193kcal
Ingredients
For stuffing
- 1 teaspoon groundnut or any neutral flavoured cooking oil
- ½ cup + 2 tablespoons roasted groundnuts
- 1 tablespoon coriander seeds
- 3 kashmiri red chillies whole
- ½ teaspoon amchur powder
- 5 garlic cloves
- ½ teaspoon salt
- 2 large tori 500 gms, peeled & cut into 2 ½ inch roundels
For tori sabzi
- 1 tablespoon groundnut or any neutral flavoured cooking oil
- ½ teaspoon mustard seeds rai
- ½ teaspoon cumin seeds jeera
- ⅛ teaspoon nigella seeds kalaunji
- ⅛ teaspoon asafoetida hing
- ¾ cup sliced onions 1 large onion
- ¼ teaspoon turmeric powder
- ½ teaspoon kashmiri chilli powder
- 1 teaspoon coriander powder
- ½ teaspoon salt
- ½ cup water divided
- 3 tablespoons milk
- ¼ teaspoon roasted & crushed kasuri methi
- 1 tablespoon finely chopped coriander leaves
Instructions
Stuffing tori
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Heat a pan and dry roast coriander seeds and whole kashmiri red chillies on low for 3-4 minutes till they are light golden and fragrant. Transfer to a plate. Add 1 teaspoon of oil to the pan, add garlic cloves and saute on low for 2-3 minutes till they are pale brown (Take care not to brown them). Add all the roasted ingredients to a mixer along with groundnuts, amchur powder, salt and grind to a coarse powder. Transfer to a bowl.1 teaspoon groundnut or any neutral flavoured cooking oil, ½ cup + 2 tablespoons roasted groundnuts, 1 tablespoon coriander seeds, 3 kashmiri red chillies, ½ teaspoon amchur powder, 5 garlic cloves, ½ teaspoon salt
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Make slits on each roundels of tori (as shown in the video). Take 1 tablespoon of the stuffing and fill inside the slits of the tori. Fill each roundel and set aside on a plate.2 large tori
Tori sabzi
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Heat oil in a wide pan or kadai, add mustard, cumin, nigella seeds and once they crackle, add hing and saute for a few seconds. Add onions and fry for 1-2 minutes till they turn translucent. Add spice powders – turmeric, kashmiri chilli, coriander, salt and give a quick mix. Add ¼ cup of water and saute for a few seconds till the rawness of the spice goes.1 tablespoon groundnut or any neutral flavoured cooking oil, ½ teaspoon mustard seeds, ½ teaspoon cumin seeds, ⅛ teaspoon nigella seeds, ⅛ teaspoon asafoetida, ¾ cup sliced onions, ¼ teaspoon turmeric powder, ½ teaspoon kashmiri chilli powder, 1 teaspoon coriander powder, ½ teaspoon salt, ½ cup water
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Place stuffed tori on the pan, add ¼ cup of water and cook covered on low for 15-18 minutes till the tori is cooked well. Add milk, kasuri methi, toss gently and cook for 1-2 minutes and take off the heat. Garnish with coriander leaves and serve.3 tablespoons milk, ¼ teaspoon roasted & crushed kasuri methi, 1 tablespoon finely chopped coriander leaves
Video
Nutrition
Calories: 193kcal | Carbohydrates: 12g | Protein: 7g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Cholesterol: 1mg | Sodium: 601mg | Potassium: 360mg | Fiber: 4g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 52mg | Calcium: 71mg | Iron: 2mg
This article was researched and written by Urvi Dalal.
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