Select ridge gourd which has a deep green color, tight skin, and that are free of soft spots, scars as well as darkened areas. Their stem needs to be green as well as fresh looking. Ridge gourd needs to be heavy because of their size and also firm enough.

It has 17 K Calories per 100 gm and has very high water content(95%)

Ridge gourd is extremely rich in dietary fiber and enriched with all the vital elements that include Vit-C, Zinc, Iron, Riboflavin, Magnesium, Thiamin and traces of another minerals.

It is low in saturated fat, cholesterol and calories that aids in weight loss.

Ridge gourd contains good content of cellulose and high in water content that helps to relieve from constipation and healing piles.

Ridge gourd contains insulin like Peptides and Alkaloids within the vegetable that helps to reduce the sugar levels in both the blood and urine.

It is high in Beta-carotene which is good for enhancing eye sight.

Ridge gourd acts effective in purifying blood. It boosts up and nourishes the liver health and protects the liver from alcohol intoxication.

Ridge gourd juice is used to heal jaundice and to strengthen your immune system against any infection.

It is good for skin care, as the blood purifying qualities in it ensures you to stay clear from pimples and acne.

Ridge gourd helps to manage acidity as well as ulcers. It is well known as a cooling agent and aids in handling burning up experience with the urine.

Ridge gourd needs to be kept firmly packed in the sealed container or perhaps in plastic bags to ensure that they’re fresh, crunchy and also healthy, for approximately a week

Ridge gourd could be filled with zesty filling produced from spices just like sesame seeds, coriander seeds, cumin seeds as well as red chilies which are roasted and also ground to the fine paste together with ginger, garlic, onions and tamarind, features a mingling of tastes :- sweet-spicy-tangy.

A scrumptious stuffed curry which goes well along with both rice as well as rotis.

It is really a delicious as well as nourishing accessory for dal/sambhar.

Although, the most typical everyday method appear to be cooking turai solo together with few spices, possibly without or with a gravy.