I don’t know what tori (or turai) is called in English. A google search throws up ridge gourd. But this gourd is not ridged. It has a dark green, smooth exterior. It obviously belongs to the same family as ridge gourd. For the sake of convenience, I am referring to it as ridge gourd.
I get an overload of this vegetable every summer. I subscribe to a weekly basket of vegetables from an organic farmer. He sends me whatever is growing on his farm. In summer, it is an overload of tori. It takes all the inventiveness of Hari and me to come up with recipes. Here is a simple and easy one, definitely tasty.

Ingredients
250 gms ridge gourd (tori)
1 onion, chopped fine
1 tomato, chopped fine
1/2 tsp red chilli powder
1/2 tsp coriander powder (dhania powder, kothamalli podi)
A pinch of turmeric powder (haldi powder, manjal podi)
1/2 tsp cumin seeds (jeera, jeeragam)
Salt to taste
Method
Wash the ridge gourd and chop into 1/2″ cubes
Heat a wok
Add the cumin seeds
When they begin to splutter, add onion
Saute for a minute
Add tomato and ridge gourd
Add chilli powder, coriander powder and turmeric powder
Add salt
Cook for 15 minutes on a low flame (sprinkle a little water, only if strictly necessary)
Remove from flame
Serve hot with red/brown rice or Indian breads
Enjoy!