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- RIDGE GOURD CURRY RECIPE ~ Beerakaya Curry ~ Turai Ke Sabji
Mullai September 7, 2007 57844 16 Comments
Andhra
Once in a while i make ridge gourd curry at home as a side dish for chapati/ roti. They taste great with plain rice too, topped with ghee is just the ultimate. My friend Padma who hails from Andhra makes this gravy calling it pachadi, typically any curry is termed pachadi in telugu i guess…. and she perfects it every time making it mouthwatering. I learned this recipe from her and ever since its been a part of routine to make this curry either as a gravy for rice or side for chapatis. This gravy is slightly different from what we use to make back home, here more tomatoes are added which gives a hint oftangy feel and brightens the gravy with dark orange tinge. This is finger licking good, do try it and now lets see how to make this scrumptious curry…..
RIDGE GOURD CURRY RECIPE / RIDGE GOURD GRAVY RECIPE / BEERAKAYA CURRY RECIPE / TURAI KE SABJI / SUBZI / SOUTH INDIAN MAIN / NORTH INDIAN SIDE DISH RECIPES / SIDE DISH RECIPES / CHAPATI ROTI SIDE DISH RECIPES / PEERKANGAI GRAVY / LUFFA RECIPES / NORTH INDIAN GRAVIES / VEGETARIAN GRAVIES / SEMI THICK GRAVY RECIPES / ANDHRA RECIPES / HEERAY KAYI GRAVY / GHIYA TORI RECIPES / NERUA RECIPES / PEERKANGAI RECIPES / TORAI RECIPES
| Ingredients | |
| Ridge Gourd / Turai / Peerkangai / Beerakaya | 2 medium sized |
| Onion | 1 cup (chopped) |
| Tomatoes | 1 & 1/2 cup (chopped) |
| Ginger | 1 inch (crushed) |
| Garlic | 5 cloves (crushed) |
| Green Chili | 1 (slit open) |
| Turmeric powder | 1/4 teaspoon |
| Red Chili powder | 1 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Split black gram | 1/4 teaspoon |
| Curry leaves | a few |
| Coriander leaves | 1 Tablespoon (chopped for garnish) |
| Salt | 1 teaspoon (or to taste) |
| Water | 1/2 cup |
| Oil | 2 Tablespoons |
| Garam Masala powder | 1/2 teaspoon |
Peel the dark rough ridges and chop the gourd into small pieces and keep aside. Chop the onions and tomatoes. Crush the ginger & garlic with a stone mortar to make acoarse paste. Now heat oil in a kadai or pan and splutter mustard, cumin seeds, split black gram and curry leaves. Saute the onions, green chili for few minutes, then add ginger and garlic. Fry them till the raw smell goes away. Add the chopped tomatoes, cover and cook for couple of minutes.
Now add the chopped ridge gourd pieces along with turmeric powder, red chili powder, coriander powder & salt. Saute well and add water to it. Bring the flame to medium low, cover again and cook for 5 minutes. By this time the gourd becomes soft and kind of blend with the gravy. You may add garam masala at this stage if you like. Simmer thicken desired thicken and switch off. Garnish with coriander leaves and serve as a main for rice or side dish for chapati!
Notes
Choose tender ridge gourd for this recipe, matured ridge gourd may be very tough to blend with the gravy.
Adding garam masala makes it taste one notch up. If you want to make it special then add about 1/2 teaspoon in the end.
Coriander powder is added to balance the spice level and to give thickness to the gravy. Youmay adjust according to you preference.
This recipe makes 3-4 servings.
Written by Mullai
Modest, friendly andhardworking. "Virgoans Rule"..
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16 Comments
Santosh December 15, 2015 at 11:24 pm
I tried and got success thanks for the good recipe
Reply
Mullai December 16, 2015 at 06:28 am
Thanks fro your feedback Santosh, do share a picture of the recipes you try from our site. You send it by email or by our FB page. Thanks!
Reply
Traditionallymodernfood December 07, 2015 at 08:46 pm
Never cooked ridgeguard with onion..this s new to me..looks yum
Reply
Estelle April 08, 2019 at 02:06 am
See AlsoOkra Recipes ArchivesPlease tell me, once I made was very very bitter. Was gourd too old? Must I discard seeds or cook them?
Reply
Mullai April 08, 2019 at 07:20 am
Estelle,
Did you try ridge gourd or bitter gourd? ridge gourd doesnt taste bitter.. it turns hard and rubbery if matured veggie is used. Soft seeds with spongy inside is edible if the veggie is young/tender. ThanksReply
deepuarun February 28, 2010 at 03:59 pm
Hi Mullai,
Thanks for such an excellent dish.My hubby really love it and i got lot of appreciation after making this.Good job.Keep doing this.
Reply
Deepa V Kumar June 21, 2008 at 07:40 am
hi mullai,
will this curry be a good combination with chappathy ?Reply
Mullai June 21, 2008 at 02:34 pm
Deepa, it depends on your taste,I normallypreferto mix with rice topped with ghee.
Reply
Deepa V Kumar June 26, 2008 at 05:16 am
thnx mullai,
I will follow your tastes…
rgds
Deepa
Reply
Ramya Ravichandran January 16, 2008 at 11:40 am
Thanks for a finger – licking recipe Mullai.
Regards,
Ramya
Reply
uma September 14, 2007 at 10:36 am
mam, can this be done with chow chow vegetable instead of ridge gourd.
Reply
Mullai September 14, 2007 at 11:27 am
Uma, haven't attempted, but I guess you can. Go ahead and try.
Reply
c_saratha September 11, 2007 at 10:03 pm
SARATHA RAVI
wow
thats surprising??!!!
i too wud like too see her
please give me her linkReply
Manoo September 11, 2007 at 08:53 pm
Wow………………. Mam you looksoooooooooooo beautiful in ur orkut profile pic.(innocent smile as well like my mom. She is the most innocent lady I ever seen – I still wonder how a thug like me born to that lady) You Look so familiar. I just checked it now although I have to run to the class. Wa……… our mam is soooooo cute no no soooo beautiful… Why do not you upload the pic here too. No you are uploading mam pls… Cant wait to see you here. I dont use orkut. So just signed in with my gmail to check your pic. Just curious to see you mam…
Reply
Mullai September 12, 2007 at 09:07 am
Manoo, thanks !!!
Reply
