Achari Turai is a delicious Indian sabji made using ridge gourd (or sponge gourd), achari masala (pickling spice mix), and a few other simple ingredients. Serve it with roti or paratha for Indian style meal (vegan).
Here are some more recipes using achari spice mix that you may like – Achari Aloo Masala, Dahi Achari Bhindi, Achari Paneer, Achari Gobhi, Achari Paneer Tikka, Achari Chana Pulao, and Achari Chole.
About Achari Turai
Achari Turai is a delicious sabji made using sponge gourd or ridge gourd along with achari masala (Indian pickling spice mix), and a few other simple ingredients.
It is spicy, tangy, and bursting with delicious pickle flavors.
Achari turai comes together in under 30 minutes, which makes it perfect to serve for everyday meals with phulka, tawa paratha, or a simple meal of dal chawal.
Health Benefits Of Ridge Gourd
- Ridge Gourd is a natural blood purifier & also helps reduce sugar levels. It is great for people having diabetes or suffering from blood pressure.
- It also improves skin health.
- Turai is low in calories, therefore it is good to include it in a weight-loss diet.
- It is also rich in fiber, which is considered great for digestion and other stomach-related issues.
Turai – There are two varieties of turai that are available in Indian grocery stores – Ridge Gourd and Sponge Gourd. You can use any of these to make this sabji.
Achari Masala – I prefer to use fresh homemade achari masala, but if you are short on time you can even use the store-bought one.
Spice Powders – Achari turai recipe also uses some basic spice powders such as turmeric powder and Kashmiri red chili powder.
Others – You will also need a few simple everyday ingredients such as mustard oil, onions, green chilies, salt, fresh tomatoes, freshly squeezed lime juice, and cilantro (fresh coriander leaves).
You can replace mustard oil with vegetable oil or ghee.
Adjust the green chilies as per your taste.
You can also add ¼ cup of soaked chana dal (Bengal gram) and make a new popular version, Achari Turai Chana Dal.
Frequently Asked Questions
You can make a big batch of pickle masala and store it for later use. Here is the recipe.
16-18 Kashmiri dry red chilies, stalks removed
2 tablespoons coriander seeds (dhaniya)
2 teaspoons nigella seeds (kalonji)
6 tablespoons fennel seeds (saunf)
4 tablespoons mustard seeds( sarson)
1 teaspoon fenugreek seeds (methi)
6 tablespoons cumin seeds (jeera)
4 tablespoons salt
1 teaspoon turmeric powder
1 teaspoon asafetida (hing)
4 teaspoons dry mango powder (amchoor)
Add Kashmiri dry red chilies, coriander seeds, nigella seeds, fennel seeds, mustard seeds, fenugreek seeds, and cumin seeds to a pan, and dry roast on medium heat until browned and fragrant (8-10 minutes). Keep stirring while roasting.
Remove the pan from the heat and cool the ingredients completely.
Add the roasted ingredients to a grinder or a food processor along with salt, turmeric powder, asafetida, and dry mango powder.
Grind to make a slightly coarse powder. Store the achari masala in an airtight container at room temperature for up to 2 months. Use as required.
Achari turai tastes great with phulka, tawa paratha, lachha paratha, or poori.
Serve it with a side of dal, yogurt, or raita for a filling meal.
It also tastes great with a simple meal of dal chawal, sambar chawal, kadhi chawal, or khichdi.
Store Achari Turai in an air-tight container for 3-4 days in the refrigerator. Reheat in a pan or microwave until nice and hot before serving.
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Achari Turai Recipe
- 2 pounds turai (ridge gourd or sponge gourd) (1 kg)
- 3 tablespoons mustard oil
- 1 cup thinly sliced onions
- 2 green chilies (slit into halves)
- 2 tablespoons achari masala
- 2 teaspoons Kashmiri red chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon salt
- 1 cup finely chopped tomatoes
- 2 teaspoons freshly squeezed lime juice
- 2 tablespoons chopped cilantro (fresh coriander leaves)
- Peel the turai using a vegetable peeler and rinse it with water.
- Cut the turai into ½-inch pieces using a knife.
- Heat oil in a pan over medium-high heat.
- Once the oil is hot, add onions and fry until they turn slightly brown in color (6-8 minutes), stirring frequently.
- Add green chilies and achari masala and fry for 20-30 seconds, stirring continuously.
- Add turai, red chili powder, turmeric powder, and salt and mix well.
- Reduce the heat to low.
- Cover the pan with a tight-fitting lid and cook for 8-10 minutes or until the turai is slightly cooked. Stir a few times while cooking.
- Add tomatoes and cover and cook until turai is nicely cooked (6-8 minutes).
- Add lime juice and mix well.
- Garnish with cilantro and serve hot.
The curry looks very tempting. Amazing recipe Neha:)
What is the Achari masala made of
There is a link for the Achari masala in the post Komal. Go to it and you will get the recipe.