Gujarati Sev Turai ki Sabji or Sev Turiya nu Shaak is a tasty dish that comes in handy when you want to make Turai (Ridge gourd) preparation a twist. This recipe is a goto recipe when you are in hurry and want to make a quick, tasty and nutritious dinner. This sabji is made with ridge gourd and juicy tomatoes sautéed with Indian spices and served with a heaping pile of thick besan sev (an Indian Savory snack).
It goes well with any Indian bread, particularly roti and parathas. However, serve it immediately since the Sev can get soggy with time.
For my friends who never heard about Turai (Ridge Gourd):
Ridge gourd, also called Chinese Okra, is native to India and has been cultivated since ancient times. Ridge gourd is cultivated as commercial crops in many Countries and also grown in Home gardens throughout US and Latin America. Turai, Turiya or Ridge gourd is cooked as a plain vegetable or cooked with Dal (Indian lentil soup) or coconut milk in curried dishes. Health benefits of Ridge gourd is to help treat skin disease and as an expectorant.
History of Gujarati Sev Turai ki Sabji or Sev Turiya nu Shaak, according to me:
This recipe of Sev Turai ki Sabji or Sev Turiya nu Shaak is a Kathiyawadi cuisine. Kathiyawadi cuisine – a spicy and fiery cuisine that hails from an Indian western state Gujarat. It is one of the oldest cuisines of India that is gaining popularity for a wholesome, fresh meal made with simple ingredients that are readily available.
Many areas in Kathiyawad have dry and harsh weather which results in low vegetation zone. Hence most varieties of dishes are made with potato, millets, tomatoes, brinjal. Farsan (a collection of snacks) is a predominant food of this cuisine that has become a part of Gujarati tradition. This cuisine is well known for its incredibly spicy food made with simple ingredients.
Sev Turai ki Sabji or Sev Turiya nu Shaak, is basically a fusion or mixture of Vegetable and Farsan together. This turai dish might be influenced with another Famous kathiyawadi dish, Sev Tomatar ki Sabji (curried combination of tomatoes and sev).
Are you enthralled by the rich and vibrant history of Kathiyawadi cuisine? You don’t need to travel all the way to India to taste it! Enjoy the authentic and true Gujarati delicacies in your kitchen. Follow along my recipe of fiery Sev Turai ki Sabji or Sev Turiya nu Shaak.
Serving Suggestion:
- Sev Turai ki Sabji or Sev Turiya nu Shaak can be served hot with any Indian bread, primarily Bajre ki Roti or Parotha or Roti.
- Dont add Sev while cooking Sev Turai ki Sabji or Sev Turiya nu Shaak. Add it just before serving to retain crunchiness of sev.
We recommend to try these Kathiyawadi recipes:
Gujarati Sev Turai ki Sabji - Sev Turiya nu Shaak recipe
Ingredients
For Fresh Garlic Chutney:
- 6 Garlic Cloves
- 1.5 tbsp Kasmiri Red Chili powder
- 1/2 tsp Salt
For Curry:
- 300 gm Turai Ridge gourd Turiya
- 1/3 cup Sev Popular Indian Snacks
- 4 tbsp Oil
- 1/4 tsp Asafoetida Hing
- All Garlic Chutney
- 1/2 tsp Turmeric Powder
- 1 tbsp Red Chili Powder
- 1/2 cup Water
- salt to taste
- 1/4 cup fresh Coriander Leaves for garnishing
Instructions
Prepared Garlic Chutney:
- In a Grinder jar, add 6 chopped garlic cloves, 1.5 tbsp Kashmiri Red Chili powder and 1/2 tsp salt.6 Garlic Cloves, 1.5 tbsp Kasmiri Red Chili powder, 1/2 tsp Salt
- Grind it. If needed, add some water.
Prepare Sev Turai curry:
- Peel and cut in square shape 300 grams Ridge Gourd (Turai)300 gm Turai Ridge gourd Turiya
- In a pan, add 4 tbsp oil and allow it to heat. Add 1/4 tsp Hing and all garlic chutney. Saute it for a while (chutney shouldn´t burn.)4 tbsp Oil, 1/4 tsp Asafoetida, All Garlic Chutney
- Add 1/2 tsp Turmeric powder, mix and then add Ridge gourd pieces. Mix well and stir fry until oil separates.1/2 tsp Turmeric Powder
- Then add 1 tbsp Red chili powder, adjust salt and mix well.1 tbsp Red Chili Powder, salt to taste
- Cover and cook for 5-6 mins or until ridge gourd is cooked.
- Add 1/2 cup of water, again cover and cook for 3-4 mins.1/2 cup Water
- Garnish with fresh chopped coriander leaves and mix well.1/4 cup fresh Coriander Leaves for garnishing
- Just before serving add Sev (Indian Snack).1/3 cup Sev
- Serve hot with Bajra Roti or Chapati or Cooked rice.
Video
Notes
- Always make this sabji fresh, as it tastes the best when served hot.
- Always use sev at the end and just give it a mix. Because if you cook the sev, it will become soft in the curry itself and will taste bad.
