Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)

Use the peel of the turiya (ridge gourd) into making the dhokli (dumpling) and turn a regular everyday vegetable into a curry full of flavours

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Tell me, how many people you know who likes turiya (ridge gourd)? Not many, I suppose. Probably, which is why you will find clever use of turiya in Gujarati households, combining it with popular snack dishes like muthia and patra (alu vadi/patrode). Turiya patra is in fact such a popular dish among Gujaratis that you would also find it on the menu at the weddings.

My mum often made turiya patra nu shaak (ridge gourd curry with patra/alu vadi/patrode) with the leftover patra and served it hot with soft phulkas smeared with ghee…unbeatable! Though I love my mum’s recipe, this recipe is an adaptation of my sister’s recipe, who cleverly uses the peel of the turiya in making these most amazing melt in the mouth dhokli. Dhokli is essentially a dumpling made with a flour – most often coarse wheat flour and chickpea flour – and some greens like methi or herbs like coriander.  The most popular and recognizable context would be methi dumplings in undhiyu, a popular delicacy from Gujarat which is the fried version. However, dhokli can be steamed or even simmered in a gravy which in turn thickens it giving it a wholesome flavour.

Turiya dhokli nu shaak is a midly flavoured vegetable and an extremely versatile one too. Very easy to adopt to your tastebuds, it tastes equally delicious if made spicy or sweet. Dhokli can be made a day in advance as well and makes for a great snack.

Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)
Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)

This shaak is another recipe from me that turns a not very popular vegetable into a lip smacking recipe just like my malai kofta and kathiyawadi ringna nu shaak. Clever use of the peel in making a dhokli and then simmering those flavourful dumplings in a simple gravy of turia and peas makes an everyday vegetable into a delicious one.  I hope you will give this recipe a go and let me know your feedback. I would love to know your take on this delicious recipe.

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Let me know how this recipe turned out for you by writing to me in the comments below. And if you take a picture, please tag me on my instagram handle @acookwithin to share your creation😊 It would make my day!

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2 thoughts on “Turiya dhokli nu shaak (Ridge gourd curry with dumplings, Gujarati style)”

  1. Hi Hema, tried this recipe and it turned out good only thing my dhokli turned out dense non the less the taste was good. Such a lovely and different way of serving this humble vegetable. Thanks for sharing your recipe.

    1. Hi Cathylee, thank you so much for your feedback. I am glad that you liked the recipe. Few reasons for the dense dhokli can be – too much flour in the dumpling dough, no baking soda or incorrect ratio of flour to the peel. If you can provide me with some more information on the dhokli dumpling flour, I can help you further.

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