Sev Turai Ki Sabji | Ridge Gourd Indian Curry

Sev Turai Ki Sabji (सेव तुरई की सब्जी) is Ridge Gourd Curry. The vegetable named turai (तुरई) is the Hindi word which means ridge gourd in English. Not only this, but the Gujarati name turiya (તુરીયા) matches with the Hindi word turai.

There’s another term sev which means बेसन की पिली वाली सेव. These fried gram flour noodles are heavily used in Gujarati nashta and farsan items.

In short, today, we are going to make the most beloved sabji of India, the sev turai ki sabji. So, let’s get started.

Sev Turai Ki Sabji Extra Shots

Since we are making a 3 step process recipe, here’s a list of some helpful tips. Take a look below.

• Adding water is not advisable because it will make the sabji watery.
• Cook for a couple of minutes is ideal for burning excess water.
• Still, if there’s water in the sabji, add a handful of besan ki sev. It will soak the extra water.
• If green garlic is unavailable, replace it with freshly chopped coriander.
• Crush garlic cloves with cooking oil and red chilli powder to make garlic chutney.
• You can also use readymade garlic chutney instead of homemade.

Garnishing

Turn off the flame once your sabji is ready and sprinkle the besan ki sev. You can add the sev based on your taste and preference. The gram flour noodles will add taste and soak excess water.

Hence, if there’s excess water in your sabji, cook a little longer to burn excess water when you see that the water content has been reduced. Then, put off the flame and sprinkle the sev. This way, you can quickly minimize the problem of additional water.

Common FAQs

Watch Sev Turai Ki Sabji Recipe Video

Ingredients of Sev Turai Ki Sabji

• For Onion-Peanut Paste

• Onion - 1 pcs (medium, chopped)
• Peanuts - 1/2 cup
• Ginger - 1 pcs (an inch long)
• Green Chili - 3 pcs (long)

• To Marinate

• Ridge Gourd - 250 gms
• Turmeric Powder - 1 tsp
• Coriander Powder - 1 tsp
• Salt - 1 tsp

• For Cooking

• Oil - 1 cup
• Cumin Seeds - 1 tsp
• Curry Leaves - 8-10 pcs
• Tomato - 1 pcs (large, chopped)
• Green Garlic - 1/3 cup (chopped
• Coriander - 1/3 cup (chopped)
• Garlic Chutney - 2 tbsp
• Sev - as per taste

Steps for Sev Turai Ki Sabji

• Step 1: Make the Paste

  Your recipe will begin with making the paste used further to marinate the ridge gourd. You will need onion, peanuts, ginger, and green chilli for this. Here you can add roasted peanuts instead of regular ones. You can also add desiccated coconut and white sesame seeds. Dry coconut and white sesame seeds contain natural oil, aroma and smooth flavours. Gujarati cuisine is famous for heavily using both of them. Therefore, you too can use either or both at the same time. Grind all the ingredients together to make a thick paste. We will call this paste the onion-peanut paste. It has to be thick and smooth. Hence, grind the mixture until you get the desired texture. Start the recipe by making the paste. Grind chopped onions, whole peanuts, ginger and green chillies to a thick paste.
• This is your onion-peanut paste. Keep it aside to use later.

• Marinating the Ridge Gourd

  To make the sev turai ki sabji, I prefer first to marinate the turai (ridge gourd). We all know that marinating raw vegetables or non-veg items before cooking them integrates the required flavours. So the masala and spices get enough room to release their essence. With this in mind, we will marinate the ridge gourd first and then cook. First, cut ridge gourd into medium size pieces—mix turmeric powder, coriander powder, salt and onion-peanut paste in a mixing bowl. Coat the ridge gourd pieces using the mixture. Cover the bowl and allow it to marinate for 8-10 minutes. Meanwhile, prepare for the next step. However, if you marinate it for a couple of hours, it will yield better results. Let me tell you that you can make sev turai ki sabji without marinating the turai. Yes, you can do that. Still, I suggest marinating the ridge gourd for good taste & texture. Add ridge gourd, turmeric powder, coriander powder, salt, and onion-peanut paste in a mixing bowl. Mix gently using your hands. Avoid spoon or spatula; otherwise, the ridge gourd might break. Coat the pieces of ridge gourd and masala evenly. Now allow it to marinate for at least 8-10 minutes. Marinating for a couple of hours will give a better taste.

• Cooking Sev Turai Ki Sabji

  The final step is to cook the marinated ridge gourd pieces, turai. Again, we need fundamental ingredients to cook. For instance, we are cooking oil, cumin seeds, curry leaves, tomato, green garlic, coriander and garlic chutney. Saute the above ingredients in cooking oil until aromatic, and then add the marinated ridge gourd. Cover and cook for 8-10 minutes on low flame. Please do not add water because the ridge gourd contains natural water and will release it gradually. Meanwhile, stir the mixture so that it doesn't burn. Now heat cooking oil in non-stick Kadai. You can use utensils of your choice here. Splutter cumin seeds and curry leaves in hot oil until aromatic.
• Then add chopped tomatoes, green garlic, fresh coriander and garlic chutney. Mix well and cook until oil separates.
• Finally, add marinated ridge gourd. Mix gently by moving everything upside down in the Kadai. Take your time and don't hurry; otherwise, soft marinated ridge gourd pieces will break.
• Cover and cook for 8-10 minutes on low flame. Please do not add water because the ridge gourd will release its water gradually. Cooking on a low flame will prevent it from burning. Stir gently every 2-3 minutes and then cover again to cook.
• Sprinkle yellow sev on top, leave it for 5 minutes, and then serve.
• Your Sev Turai Ki Sabji is ready. If there's excess water, the sev will soak and give you lachkedar sabji. Add sev as per your taste. Do not cook after you sprinkle the sev.

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