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.
Turai Keema is a combination of veggie and meat, delicious. Simple, with thick, spiced sauce
Ingredients:
- 750g ridge gourds (Turai)
- 300g minced mutton, chicken, beef, or lamb
- 4-5 green chilies, freshly ground
- ½ medium piece ginger, freshly ground
- 3-5 garlic cloves, freshly ground
- 2 tsp, crushed red chili
- ½ tsp turmeric powder
- Salt to taste
- 1 large tomato, chopped
- ½ cup onion, finely chopped
- 1 tsp black peppercorns, freshly ground
- 2 black cardamom, freshly ground
- 1 tsp, coriander seeds coarsely crushed
- ½ tsp cumin seeds, coarsely crushed
- 100g ghee/oil
How to make a Turai Curry?
- In a pot, add ghee and heat it well on medium flame
- Add onion and let it sauté for 2 minutes over medium heat
- Now add ginger-garlic paste with green chili paste
- Stir to mix well for a minute
- Now add chopped tomatoes and mix further
- Allow it to cook for 2 minutes over medium flame till the tomato is soft
- Now add minced/ground meat and stir well until it changes color
- Now add red chili powder, turmeric, salt, crushed cumin, and coriander seeds
- Stir them together and reduce the flame to low-medium flame
- Pour some water and allow to cook another 5 minutes over low-medium heat until the water dries up
- Now transfer all cooked mince to the plate and set aside
- In the same pot, add some cumin seeds and let them crackle for a few seconds
- Now add turai along with black peppercorns and cardamom powder; mix them and add a bit of salt
- Stir to combine well; cover it
- Let them cook over medium heat for 10 minutes
- After 10 minutes, mash the turai with the help of a wooden spoon until well combined
- Then add cooked mince to the turai and stir to mix well
- Stir them and allow to cook for another 10 minutes over medium flame
- At this stage, you can adjust salt and other spices too
- Simmer it over a very low flame until oil is separated
- Now turai keema is ready to serve with boiled rice, chapati, and naan...
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