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.
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.
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.