Ridge Gourd Fritters/Turai Pakoras. Ridge gourd is truly a pan-Indian vegetable. Its also commonly used in Asian cuisines in countries as diverse as Japan, Vietnam and the Philippines - from soups to stir-fried vegetables. It is a dark green, ridged and tapering pretty vegetable.

Sharing a simple yet Tasty recipe of ridge gourd sabzi. a recipe that we have had for many years and which comes from my mom. Not only it tastes good but. Ridge Gourd Bajji is a famous pakora or fritter across South India. You can have Ridge Gourd Fritters/Turai Pakoras using 16 ingredients and 3 steps. Here is how you cook it.

Ingredients of Ridge Gourd Fritters/Turai Pakoras

Prepare 5-6 of Ridge Gourd sliced.
It's 1 tsp of Salt.
Prepare 1 tsp of Ginger garlic paste.
Prepare 1 tsp of Cumin powder roasted.
Prepare 1 tsp of Coriander powder roasted.
It's 1 tbsp of Red chilli powder.
You need 1/4 cup of Coriander Leaves finely chopped.
You need 2 of Green chillies finely chopped.
Prepare 2 cups of Gram Flour or Besan.
You need 1/8 tsp of Asafoetida.
Prepare 1/8 tsp of Baking Soda.
You need 1/2 tsp of Dry Mango powder or Amchur.
Prepare 1 tsp of Chaat Masala.
Prepare 1 tsp of Fenugreek Leaves dried ones.
It's as required of Water.
Prepare as required of Oil for frying.

It is termed Beerakaya Bajji in Telugu, Heerekai Bajji in Kannada, Peechinga Bajji in Malayalam and Peerkangai Bajji in Tamil languages. We make these bajjis or fritters as an evening snack or as a Naivedyam during festivals. Ridged Gourd - Turai. "Ridged Gourd" In Urdu "Turai". Ridge Gourd Bajji Recipe, Nenua Gilki Chikni Turai Kalitori Tharoayi sukhi sabji, How To Ridge Gourd Bajji is certainly one this kind of delicious fritters made mainly in Andhra and Karnataka.

Ridge Gourd Fritters/Turai Pakoras step by step

Make a smooth semi thick batter with all the ingredients mentioned. Use water accordingly. Wash and peel the Ridge Gourds and slice them as thinly as possible. Or can slice a little bit slantingly giving it a rhombus shape as I did. It's up to you to decide. I have used Fan dried Fenugreek Leaves in the batter to give them a unique flavour and aroma. The recipe for the dried Fenugreek Leaves is on my account here. Do check it out, friends..
Deep fry them on a medium-high heat in hot oil until done. Cook well on both sides turning at regular intervals for even cooking. It is a must to switch sides to cook well on both sides..
Serve them piping hot with any Chutney of your choice with a sprinkle of some Chat Masala on top. It really gives it a nice aroma and flavour. Enjoy!.

Dip the ridge gourd roundels in the batter completely and place it in the cavity. Cook it till it crisp on either side. Flip it over and continue to cook. Type: Perennial grown as an annual plant. Peerkangai Sambar , ridge gourd sambar, turai sambar, beerakaya sambhar is easy sambar made with ridge gourd or peerkangai which makes good side dish with rice.