Ridge Gourd Curry (Torai)

Servings : Serves 2-3

Ridge gourd, also known as chinese okra or torai is one of my favourite dishes. Learnt of it from my mum in law, and we call it Gissora at home.


  • 1 medium sized ridge gourd/turai
  • 2 tbsp oil
  • 1 onion, chopped
  • 2 tomatoes, chopped
  • 2 green chilies, slit
  • 1 tsp garlic paste
  • 1/2 tsp ginger paste
  • 1 tsp cumin seeds
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp mustard seeds/rai
  • 3-4 curry leaves, chopped
  • 1/4 cup coconut milk
  • fresh coriander, chopped
  • salt to taste


Peel and chop the ridge gourd into bite-sized cubes. Set aside.

Heat oil, then add the cumin and mustard seeds. Let them splutter, then add the chopped curry leaves and 1 of the split chili. Give it a stir and add the onion, fry until translucent. Then add the ginger and garlic pastes and cook for a minute until fragrant. Now add the tomatoes and cook until all moisture has evaporated. Next add the chopped gourd, sprinkle some salt and cook in the tomato mixture on low heat. Keep the pot covered, but open and give it a stir every now and then.

Normally ridge gourd does not need a lot of water to cook, it gets done fairly fast. But if needed, add about a quarter cup of water to help it along. Once the cubes are soft and cooked, add the coconut milk and remaining green chili and simmer for about 5 minutes on low heat whilst stirring.

Turn off the heat, garnish with coriander leaves and serve warm.

Enjoy! 🙂

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