Tori is one of those vegetables that most children make a face at, and I was one of them. My mother cooked it every summer, slowly, in a little oil with onions and tomatoes, until it melted into a soft, glossy sabzi. I only started to appreciate it when I began cooking it myself. Now, whenever I see fresh, tender tori at the sabzi wala, I bring it home, because nothing is lighter or more comforting with a hot roti.
My way of making tori ki sabzi is simple. I let it cook in its own water on low heat until it becomes soft and jammy, then bhuno it until the oil comes up on the sides. A good pinch of crushed black pepper at the end gives it a gentle warmth that makes even the tori-haters in my house ask for a second roti.
If you like simple home-style sabzis, try my karela pyaz, the smoky baingan bharta with dahi, or my chicken lauki for a meaty gourd curry.
Why You’ll Love This Tori ki Sabzi
- Light and easy to digest: perfect for hot days or a simple dinner.
- Few ingredients: tori, onion, tomato and everyday spices.
- No extra water needed: tori cooks in its own juices.
- Soft, jammy texture: it melts into the masala and scoops up easily with roti.
Ingredients You Need
Tori (ridge gourd / turai): choose young, firm tori with soft ridges. Older ones can be fibrous.
Masala: oil, cumin seeds, onion, ginger garlic paste, tomato, turmeric, red chilli flakes and salt.
To finish: green chillies, crushed black pepper and fresh coriander.
My Tips for the Best Tori ki Sabzi
- Taste a small piece first. Occasionally a tori can be bitter. If it is, don’t use it.
- Peel the ridges only. Scrape off the hard ridges and leave some green skin for colour.
- Don’t add water. Tori releases a lot of water as it cooks. Cover and let it cook in its own juices.
- Cook on low heat. Slow cooking makes it soft and sweet instead of watery.
- Bhuno at the end. Once the water dries, stir-fry for a few minutes until the oil separates.
- Black pepper last. Crushed black pepper added at the end keeps its aroma.
What to Serve With Tori
Hot chapati or tandoori roti is the classic pairing. Add a bowl of plain yogurt or raita and some achaar for a complete, light Pakistani meal. It also goes well alongside daal and rice.
Storing and Reheating
Keep in the fridge for up to 2 days. Reheat in a pan on low heat. It is best eaten fresh, as it can become watery after a day.
Tori ki Sabzi (Ridge Gourd Masala)
Ingredients
Method
- Heat oil in a pan and add cumin seeds. When they sizzle, add the onion and fry until soft and light golden.
- Add ginger garlic paste and fry for 30 seconds. Add tomato, turmeric, red chilli flakes and salt. Cook for 3 to 4 minutes until the tomato softens.
- Add the tori and mix well. Do not add water. Cover and cook on low heat for 15 to 20 minutes, stirring now and then, until the tori is completely soft.
- Uncover and cook on medium heat, stirring and lightly mashing, until the water dries and the oil separates.
- Add green chillies and crushed black pepper, cook for 1 more minute, garnish with coriander and serve hot with roti.
Notes
Frequently Asked Questions
What is tori in English?
Tori, also called turai or toori, is ridge gourd. It is a long green vegetable with ridges along its skin.
Should I peel tori?
Scrape off the hard ridges and any rough skin. Young, tender tori can be lightly peeled, leaving some green skin.
Why is my tori ki sabzi watery?
Tori releases a lot of water. Cook it uncovered at the end and bhuno until the water dries and the oil separates.
Can I add chana daal or meat to tori?
Yes. Soaked chana daal or small pieces of mutton both go well with tori. Cook them until almost done before adding the tori.
How do I know if tori is bitter?
Taste a tiny raw piece from the end. If it tastes bitter, throw it away, as bitter gourds of this family should not be eaten.
