Ridge Gourd Curry or Turai ki subii served with roti, rice and salad in a plate
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4.75 from 4 votes

Ridge Gourd Curry Recipe | Turai ki subzi - Pressure Cooker

Enjoy this easy and delicious Ridge Gourd Curry, also known as Turai ki subzi, made in the pressure cooker or instant pot. This is a simple, yet flavorful curry with many nutritional benefits of ridge gourd.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: Indian, North Indian
Keyword: gilki ki subji, instant pot, pressure cooker
Diet: Gluten-free, Vegan
Method: Instant Pot/Pressure Cooker, Stovetop
Servings: 4
Calories: 116kcal
Author: Meeta Arora

Ingredients

  • 1 tbsp Oil
  • 1 tsp Cumin seeds (Jeera)
  • 1 Green chili pepper diced, optional
  • 1 cup Onion diced
  • 1 1/4 cup Tomato chopped
  • 1/2 tbsp Ginger grated
  • 1/2 tbsp Garlic minced
  • 5 cups Ridge Gourd (Turai) peeled and chopped
  • 1/4 cup Water
  • 1 tbsp Lime juice
  • Cilantro to garnish

Spices

Instructions

  • Start the pressure cooker in sauté mode and let it heat. Add oil and cumin seeds. Saute for 30 seconds.
  • When the cumin seeds change color, add green chili, onions, ginger and garlic. Sauté for 3 minutes until the onions become golden brown while stirring frequently.
  • Add tomato and spices. Stir and let them cook for 2 minutes. 
  • Add chopped ridge gourd and water. Stir and scrape off anything stuck to the bottom of the pot. Press Cancel and close lid with vent in sealing position.
  • Change the instant pot setting to manual or pressure cook mode at high pressure for 5 mins. After the instant pot beeps, let the pressure release naturally for 10 minutes, then release the pressure manually. 
  • For stovetop pressure cooker, cook for 2 whistles about 5 minutes after pressure is built. 
  • Open the pot. Add lime juice and mix with the curry.
  • Garnish with cilantro. Serve with roti or rice. 

Notes

Ridge Gourd quantity: I used 4 ridge gourds in this recipe. They might seem a lot when buying, but after cooking they release a lot of water and cook down. 
Make it less spicy: This curry is a bit spicy. Skip the green chili and reduce red chili powder to make it less spicy. 
Which Green chili to use? I typically use Thai, Birdeye or Serrano Chili Pepper in my recipes. Don't forget to adjust to your taste. 
Lime juice: You can substitute lime juice with dry mango or amchur powder. 
Created: This recipe was created in a 6qt Instant Pot DUO60 Multi-use Programmable Pressure Cooker.

Nutrition

Calories: 116kcal | Carbohydrates: 17g | Protein: 2g | Fat: 4g | Sodium: 639mg | Potassium: 336mg | Fiber: 1g | Sugar: 3g | Vitamin A: 500IU | Vitamin C: 28.2mg | Calcium: 75mg | Iron: 1.9mg