If you dislike ridge gourd, or turai as it is more locally known, then think again because city restaurants and home chefs will change your perception about the vegetable. From a turai fritter to a delicious gravy, there is something for everybody
Chembur-based home chef Sarada Krishnan suggests making Peerthangai Thogayal (in picture), a popular and traditional dish made with ridge gourd and eaten by the Tamil community. Photo Courtesy: Sharada Krishnan
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