Ridge Gourd Curry || Turai Sabzi Recipe || How to Make Turai Curry with step-by-step photos
Ridge Gourd Curry is a delicious combination of veggies and meat. Simple with a thick, spiced sauce, I tried cooking ridge gourd (turai) with mutton keema (minced mutton) yesterday; we call it turai keema to have with boiled rice for our dinner. You can have it with chapati and Naan; both recipes have already been put in my previous post.
In my family, my mother and my grandmother had been cooking Turai Chana Dal, Turai Anda, Turai Bhujia, but never experienced meat or mince.
So I keep on changing the turai keema recipe as per convenience. Certainly, my own version worked in the Turai Keema recipe. Inshallah, I hope you people will try it at home with my style or ingredients; you feel the difference. I always try my best that simplicity should be seen in my cooking because naturally, I am simple and love simplicity in everything.
To prepare this recipe, first cook ground mince with spices, and separately prepare turai, then combine together. So let's go ahead and see how to cook Tasty Turai Keema Recipe
Note: You can adjust the measurements of the recipe according to quantity; you can even add less or more to taste 
Firstly, rinse the keema under running water and set aside
Peel and cut all ridge gourds (turai); rinse thoroughly, and set aside
In the grinder jar, put black peppercorns and black cardamom, and then grind them well till turn into a fine powder
Peel and cut all ridge gourds (turai); rinse thoroughly, and set aside
In the grinder jar, put black peppercorns and black cardamom, and then grind them well till turn into a fine powder
Cut ginger and garlic and grind them together until smooth texture
Grind or chop green chilies. You can grind green chilies with ginger-garlic paste as well. Chopped onion and tomato. In the grinder jar, put coriander and cumin seeds
Grind them coarsely
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Heat the oil in the pot, then add the onion; sauté it on a medium flame for 2 minutes.
Add ginger, garlic, and green chilies; stir them well for 1 minute, then add chopped tomatoes and let it cook until tomatoes are soft.
Now add ground meat/mince.
Keep on stirring till changes its color.
Now add spices and stir to mix them well.
Add salt and keep stirring for 2 minutes over medium-low heat; now pour a little water.
Let it cook over the low-medium flame; once the water dries out, transfer to the plate.
In the same pot or separate, as you like, pour a little oil, then add cumin seeds, and let it crackle for a few seconds
.
Now add ridge gourd, mix them well, then add ground spice powder along with some salt.
Stir to mix them well, cover the lid, and let it cook over medium heat.
After 10 minutes, remove the lid, mash the turai with the wooden spoon, and cook it until well combined.
Now add cooked mince to the turai, and stir to combine well for 2 minutes over medium heat.
Then pour some water and stir to mix well. Allow it to cook for another 10 minutes; now simmer it for 2-3 minutes on very low heat, until oil is separated.
Now tasty turai keema is done; transfer to the serving bowl and serve it with boiled rice and chapattis, naan.
