Toori ,turai or ridgegourd,is very popular in Sindhi cuisine.Globally it is known by many different names ,like Angled loofah/luffa, ridged loofah, ridged gourd, silk gourd, angled gourd, silk squash, Chinese okra sing qua, tori or toray (Indian), see gua (and other Chinese variations), patola (Philippines)etc
As the name suggests,ridged gourds have ridges,while smooth gourds have smooth surface The flesh of these gourd is white, with a cottony texture inside. Both the smooth and the angled gourds can be eaten peeled raw or cooked when the fruit is young; but, as it matures, the flavour becomes more bitter. Even when eaten young, many people still find the flavour disagreeable.
Many gourds are dried and used to store water and food, while others are used for dippers, cups, and spoons,and as loofah or Lufa too. The wide range of musical instruments that has been produced from the gourd is astounding.(source:Various gourds)
Toori,turai or smooth gourd is yet another green vegetable that is very frequently cooked in my Rasoi, as it is very easyto digest and all the gourds are low in Saturated Fat, and Cholesterol and High in Dietary Fiber, Vitamin C, Riboflavin, Zinc, Thiamin, Iron, Magnesium and Manganese.(Source:Natural environment.com)
This recipe goes to dear Srivalli of cooking4allseasons for her event Curry Mela
Ingredients:
- Smooth gourds(I always prefer smooth ones than ridged,but u can choose any) 250 gms
- Onion 1
- Tomato 1
- Green chillies 1-2
- Ginger just a little
- Salt
- Turmeric powder 1/4 tspn
- Coriander powder 1/2 tspn
- Garam masala powder 1/4 tspn
- Oil 1 tspn or more
Method:
- Peel ,wash and chop toori into small chunks(as those of onion)
- Peel and chop onion into fine pieces
- Now take a pressure cooker or thick bottomed pan(i always use cooker)and put some oil
- Add chopped onions and cook them till brown in colour(not too dark)
- Then add chopped tomatoes,chillies,ginger,salt,all masalas and mix properly
- Then add toori and mix well
- Since fresh toori have lots of water content,so these hardly require extra water to be added to cook them,but if it is not fresh or if you do not want to take a chance ,then add few spoons of water and close the lid of cooker(or let it cook in open vessel)and wait for 5-6 whistles
- later simmer it further till all the extra water evaporates
- Garnish with fresh coriander leaves and serve it with Khichdi(with added date palms) for that authentic taste
Yummy curry – loved this grindless gravy
Alka..that looks yummy…guess you can send this to my mela!
how come i always have this urge to cook the recipes u post!!!
haven’t seen smooth gourd here. can i use ridge/bottle gourd?
That looks so good Alka, and the date palm khichdi sounds lovely. Do blog that too, please.
please give the recipe for lotus roots (Beh), and phhota mutton (mutton cooked with green cardamom) and aani (fish roe), the pala (sable fish) season has gone now that we are in july.
Hi jayasree,
Thanks for the appreciation,i really love to hear those pretty words;-)
Hey valli,
I will be more than happy to send u this for currymela,and BTW today i m working on a post just for that,and i guess in a day or two that will reach u for ur curry mela
Hi Sia,
The feeling is mutual dear….and yes you can surely use ridged gourd !
Hi rashmi,
The date palm khicdi or “popan wari khichdi” as called in sindhi is usual khichdi ,just some sliced date palms are added when khichdi is about to cook(on Dum)
Hi surraya,
I have been reading ur comments and believe me i m trying my level best to come up wid the recipes u have requested,and i will be glad if u cud send some of ur authentic recipes,which i can try to recreate in my rasoi
Thanks a million.
I will give you what I have, though I am not a expert cook like you.
Here is a ambrian ji chutney (green mango chutney) recipe:
Green mango: 1
Chopped/grated Onion: 1 Tbsp
chopped Coriander leaves: 2 Tbsp
chopped Mint leaves: 1 1/2 Tbsp
Chopped green chili: 1
Salt : 1/2 tsp
Chili powder: 1/4 tsp
Peel an grate the green mango.
Add the chopped onion, green chili, coriander and mint leaves.
Season with salt and chili powder
Mash and mix everything together.
Serve with any curry
Note: mango chutney is eaten in the summer season in Sindh since the green mangoes (unripe mangoes) start being available in the market around May.
Hi Surrayya,
Thanks for sending this tangy recipe,though its bit late for the kairi season,but i wud love to make it as soon as i get my hands on some raw mangoes;-)
You can send me ur recipes,simple,authentic,or ur verison of the recipes posted here,and i wud love to recreate and publish here with due credit to you.Kindly mail them at sindhirasoi@gmail.com
Thanks and regards
Oh! This one is great too! Umm…I love Sindhi food:)
I love Turai, Looks yummy. Atleast this one we make the same way..:) I normally use the ridged ones though.
looks delicious, we make these with ridge gourd, without the onion and ginger. Will give this a try with other gourds.
Tried out this recipe last weekend. It came out really well. My husband said it was very authentic :0)