Turai Ki Sabzi

Turai Ki Sabji

Turai or Tori is a simple yet very nutritious vegetable. It is generally avoided because it looks cumbersome to cook with. But trust me this pressure cooker recipe of turai ki Sabzi is going to make you include this Sabzi as a regular in your weekly menu. The addition of curry leaves gives it an all together new dimension.

Torai is a great vegetable to lose weight. It has high water content and dietary fibre. This turai is Sabzi is low in calorie and healthy too. It can be made quickly and can be made part of healthy lunch or dinner. Read along to know how to make this healthy turai is Sabzi

Tori Ki Sabzi

Turai ki Sabzi

This Turai ki Sabzi can also be made into a semi dry side vegetable to go along with any other dry vegetable too like mushroom, aloo gobhi or parwal aloo ki Sabzi.
Prep Time 10 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Indian
Servings 2


  • Pressure Cooker
Keyword Healthy Turai Sabzi, Indian Ridge Gourd Recipe

Borosil Fresh Stainless Steel Insulated Lunch Box Set of 2

Keeps food fresh and warm : Spill Proof Containers : Comes with Washable Bag : Easy to clean : Value for money.


  • 500 gms Turai / Tori
  • 2 medium chopped Onion
  • 1 tsp Ginger grated
  • 2 – 3 medium Tomato chopped
  • 1 – 2 Green Chilly Slit lengthewise
  • 1/4 tsp Asafoetida (Hing)
  • 1 tsp Jeera (Cumin Seeds)
  • 1 tsp Turmeric (Haldi)
  • 1 tsp Coriander Powder
  • 1/2 tsp Red Chilly Powder
  • 1/2 tsp Garam Masala Powder
  • 1 tsp Salt
  • 1 tblsp Ghee / Oil
  • 1 tblsp chopped Coriander Leaves

RYLAN Mandoline Vegetable Chopper with Spring Slicer

5 in 1 mandoline slicer – Slice, Strip, Dice & Julienne vegetables : Simple easy to use : Buil Quality is very good : Blades are sharp : Price is also reasonable.

How to make turai ki sabzi :

  1. Peel the tori, wash and chop them into small cubes.
  2. Heat a pan or pressure cooker which ever you prefer. Though cooking in pressure cooker reduces the cooking time considerably and also retains the nutrients of turai.
  3. Now add hing and cumin seeds, when they begin to splutter add asafoetida and curry leaves.
  4. Lower the flame and add green chilly and grated ginger. Stir for few seconds and then add turmeric powder, chopped tomato, coriander powder, garam masala, red chilly powder and salt. Stir immediately and then add 1 tblsp of water. Cook for a minute.
  5. Now chopped turai.
  6. Do not add too much water as turai itself will release lots of water when cooked.
  7. If using pressure cooker put the weight and let it cook for 3 – 4 whistles. And if using open pan then cover it and let it simmer for 15 – 20 mins on low flame or till done.
  8. Once done with the help of a ladle smash turai pieces and garnish with chopped green coriander.
  9. If you want to make it more dry then cook on high flame for few more minutes and then swtich off the flame and a few minutes later add the lemon juice.