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
A lot of us have grown up eating different kinds of gourds but it is understandably not a favourite for many, especially with the likes of bitter gourd (karela). While the vegetable is made uniquely in different cuisines by communities around India, many still have a difficult relationship with it.
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