Hari Tori

Recipe by
Total Time:
25 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Stir-Fry Recipe
Difficulty: Easy

Vrat recipes from Bawarchi.com  

Ridge gourd or Ribbed gourd is popular across India. The vegetable is known as turai or tori in Hindi, Turiya in Gujarati, Shirola in Marathi, Peechinga in Malayalam, Peerakangai in Tamil and Adavi Beera or Beera Kaya in Telugu.  

Ridge gourd is a rich source of fibre, Vitamin C and iron. It is rich in dietary fibre and high in water content, making it a good option for those who watch their weight.  

Hari Tori is a stir fry recipe that is often eaten during periods of vrat or spiritual fasting. The ridge gourd is stir fried in ghee with cumin, ginger and spices.

Take a look at more Curries Recipes. You may also want to try Kuku Paka, Kathal (Jackfruit) Curry, Dahiwale Baingan and Arbi, GOSHT KOFTE KI CUT

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  • 750 gm tori or torai (ridge gourd)
  • 2 tbsp. ghee
  • 1 tsp. cumin seeds
  • 1 tsp. ginger, finely grated
  • ½ tsp. chilli powder
  • 2 tsp. coriander powder
  • 1 and 1/2 tsp. sendha namak (rock salt)
  • 1/2 tsp. sugar
  • Green chillies, cut lengthwise, for garnish

How to Make Hari Tori

  • Peel and cube torai, throwing away any hard seeds and place in water until ready to use.
  • Heat ghee and add cumin seeds, followed by ginger and sauté till slightly discoloured.
  • Add torai and stir fry over high flame till it looks glossy.
  • Add chilli powder, dhania powder, salt and sugar, mix well and cook over low flame until tender, stirring a few times to avoid scorching.
  • Serve hot garnished with green chillies.