Mumbai chefs share innovative, traditional recipes to make ridge gourd tasty

Updated On: 03 February, 2023 09:39 AM IST | Mumbai | Nascimento Pinto

If you dislike ridge gourd, or turai as it is more locally known, then think again because city restaurants and home chefs will change your perception about the vegetable. From a turai fritter to a delicious gravy, there is something for everybody

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Chembur-based home chef Sarada Krishnan suggests making Peerthangai Thogayal (in picture), a popular and traditional dish made with ridge gourd and eaten by the Tamil community. Photo Courtesy: Sharada Krishnan

A lot of us have grown up eating different kinds of gourds but it is understandably not a favourite for many, especially with the likes of bitter gourd (karela). While the vegetable is made uniquely in different cuisines by communities around India, many still have a difficult relationship with it.

Incidentally, karela isn’t the only gourd that people aren’t in favour of. The others are bottle gourd, snake gourd and ridge gourd too. While bottle and snake gourd are still eaten by many, ridge gourd, popularly known as turai in Mumbai for many is one that people don’t know what to do with and definitely not one that they would want to cook often. Interestingly, the vegetable that is said to be seasonal, is now available all throughout the year, according to vegetable vendors.

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