How to make Turai Kaliya -

Delicious ridge gourd preparation with richness of dried fruits and nuts.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Ridge Gourd, Khoya

Cuisine : Indian

Course : Main Course Vegetarian

For more recipes related to Turai Kaliya checkout Rishi Panchami Bhaji, Turai Punjabwale, Turai Aloo Sabzi, Mixed Vegetable Gravy . You can also find more Main Course Vegetarian recipes like Amritsari Aloo Wadi Creamy Garlic Potatoes-Cook Smart Paneer Jhalfraezi Bisi Bele Hullianna

Turai Kaliya

Turai Kaliya Recipe Card


History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Turai Kaliya Recipe

  • Ridge Gourd 400 grams

  • Khoya 100 grams

  • Cashewnuts 10-12

  • Raisins 10-12

  • Onion 2 medium

  • Ginger 1 inch piece

  • Almonds 1/2 cup

  • Split Bengal gram (chana dal) 4 tablespoons

  • Peppercorns 10-12

  • Peppercorns 3/4 cups

  • Cloves 4-5

  • Cinnamon 4 inch stick

  • Green cardamoms 4-5

  • Turmeric powder 1/2 teaspoon

  • Coriander seeds 2 tablespoons

  • Sea salt to taste


Step 1

Peel and wash ridge gourd and cut into one and half inch long pieces. Slit through the middle lengthwise and keep soaked in water.

Step 2

Drain ridge gourd and stuff with khoya. Peel, wash and slice onions finely. Peel, wash and grind ginger. Blanch and peel almonds. Grind to a paste.

Step 3

Roast chana dal, cool and grind to a fine powder. Crush peppercorns

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.