Turai – Fresh Ridge Gourd 300 -400g

Ridge gourd is called turai or gilki in Hindi, peerkangai in Tamil, and beerakaya in Telugu; it has no common German name, though it is sometimes described as Rippenkuerbis. It is a long green gourd with pronounced ridges running down its length, and soft, mild flesh once the tough ridged skin is removed.

It is typically cooked into a simple turai sabzi with onion and spices, added to sambar, or cooked with lentils in a dal.

How to use

• Scrape or peel away the hard ridges with a knife or peeler before slicing; the skin underneath the ridge lines is usually left on.
• Cut into rounds or cubes and cook until soft, as it holds a lot of water.
• Keep in the fridge and use within a few days, as it softens quickly.