Turai Baingan Ki Sabzi Recipe - Eggplant Ridge Gourd Sabzi
A vegetarian Parsi Recipes recipe with small brinjal (baingan / eggplant) - sliced into roundels, ridge gourd (turai/ peerkangai) - peeled sliced into roundels, onion - thinly sliced. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
16 steps- 1
To begin making the Turai Baingan Ki Sabzi Recipe, keep the ingredients ready
- 2
Soak the cut brinjal in water with little salt to prevent discoloration
small brinjal (baingan / eggplant) - sliced into roundels(6)salt - to taste - 3
Heat oil in a wide pan; add the sliced brinjal, sprinkle some salt and roast the brinjal until cooked
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1)onion - thinly sliced(1)salt - to taste - 4
You can cover the pan and cook the brinjal until done
small brinjal (baingan / eggplant) - sliced into roundels(6) - 5
Keep this aside
- 6
Make the fresh Dhansak Masala using the recipe on the link
tablespoons dhansak masala(2) - 7
Keep aside
- 8
Heat a skillet with oil over medium heat, add garlic and onions and saute until they turn a little soft
onion - thinly sliced(1)cloves garlic - finely chopped(4) - 9
Add in chopped tomatoes and give it a mix
cloves garlic - finely chopped(4)tomato - finely chopped(1) - 10
Once the tomatoes turn lightly mushy, add the Dhansak Masala and the cut turai
tomato - finely chopped(1)tablespoons dhansak masala(2) - 11
Sprinkle salt, amchur powder, turmeric powder and cover the pan and cook the turai until done
turmeric powder (haldi)(1/2 teaspoon)-/2 teaspoons amchur (dry mango powder)(1)salt - to taste - 12
The turai will release a lot of water, while it is cooking, hence there is no need to add additional water for it to cook
- 13
Once the turai is cooked, add the roasted baingan into the sabzi and stir well
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1) - 14
Stir in the jaggery into the Turai Baingan Ki Sabzi and check the spice and salt and adjust according to taste
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1)jaggery(1 tablespoon)salt - to taste - 15
Once done, turn off the heat, stir in the coriander leaves and transfer the Turai Baingan Ki Sabzi to a serving bowl and serve hot
- 16
Serve the Turai Baingan Ki Sabzi along with Moong dal, Millet Phulka and Cauliflower & Cucumber Raita by the side
Rate this recipe
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Turai Baingan Ki Sabzi Recipe - Eggplant Ridge Gourd Sabzi
A vegetarian Parsi Recipes recipe with small brinjal (baingan / eggplant) - sliced into roundels, ridge gourd (turai/ peerkangai) - peeled sliced into roundels, onion - thinly sliced. Ready in 55 min, serves 4.
Curated byKavya Sharma🇮🇳
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Directions
16 steps- 1
To begin making the Turai Baingan Ki Sabzi Recipe, keep the ingredients ready
- 2
Soak the cut brinjal in water with little salt to prevent discoloration
small brinjal (baingan / eggplant) - sliced into roundels(6)salt - to taste - 3
Heat oil in a wide pan; add the sliced brinjal, sprinkle some salt and roast the brinjal until cooked
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1)onion - thinly sliced(1)salt - to taste - 4
You can cover the pan and cook the brinjal until done
small brinjal (baingan / eggplant) - sliced into roundels(6) - 5
Keep this aside
- 6
Make the fresh Dhansak Masala using the recipe on the link
tablespoons dhansak masala(2) - 7
Keep aside
- 8
Heat a skillet with oil over medium heat, add garlic and onions and saute until they turn a little soft
onion - thinly sliced(1)cloves garlic - finely chopped(4) - 9
Add in chopped tomatoes and give it a mix
cloves garlic - finely chopped(4)tomato - finely chopped(1) - 10
Once the tomatoes turn lightly mushy, add the Dhansak Masala and the cut turai
tomato - finely chopped(1)tablespoons dhansak masala(2) - 11
Sprinkle salt, amchur powder, turmeric powder and cover the pan and cook the turai until done
turmeric powder (haldi)(1/2 teaspoon)-/2 teaspoons amchur (dry mango powder)(1)salt - to taste - 12
The turai will release a lot of water, while it is cooking, hence there is no need to add additional water for it to cook
- 13
Once the turai is cooked, add the roasted baingan into the sabzi and stir well
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1) - 14
Stir in the jaggery into the Turai Baingan Ki Sabzi and check the spice and salt and adjust according to taste
small brinjal (baingan / eggplant) - sliced into roundels(6)ridge gourd (turai/ peerkangai) - peeled sliced into roundels(1)jaggery(1 tablespoon)salt - to taste - 15
Once done, turn off the heat, stir in the coriander leaves and transfer the Turai Baingan Ki Sabzi to a serving bowl and serve hot
- 16
Serve the Turai Baingan Ki Sabzi along with Moong dal, Millet Phulka and Cauliflower & Cucumber Raita by the side
Rate this recipe
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