Ridge gourd is one of the most nutritious and easily digestible vegetable and is very commonly used in the South Indian cuisine. It is called as beerakaya in telugu and heerekai in kannada. This ridge gourd curry tastes great with roti/ chapathi and even puri,can also be had with rice.If you are looking for a gravy recipe then this might be the one for you.
Beerakaya fry, Beerakaya pachadi, Ridge gourd skin chutney are some of the ridge gourd recipes that i prepare often at home.
Ridge gourd curry is prepared in many ways at home. The recipe iam sharing here uses chettinad masala, one of the most popular south indian masalas. This may not be a traditional chettinad masala, but lends a good flavor to the curry.Since poppy seeds are not available here in singapore, i used peanuts.
Ridge gourd curry recipe below
Ridge gourd curry recipe | Beerakai kura | Heerekai palya recipe
For best results follow the step-by-step photos above the recipe card
Ingredients (US cup = 240ml )
- 500 grams ridge gourd tender , (skin peeled and cut to small pieces)
- 3 onions medium size , chopped finely
- 2 green chilies
- 1 tomato large, chopped
- ½ tsp mustard
- ½ tsp cumin
- 2 tbsp Oil
to roast and grind
- ¼ cup coconut grated , (fresh or dry, any)
- 1 tbsp cumin
- 1 tbsp saunf
- 2 tbsp coriander seeds
- 4 cardamom
- 4 cloves
- 1 inch cinnamon stick
- 1 pod star flower (not a full flower)
- 6 cashew nuts
- 2 tbsp poppy seeds or peanuts
- 4 red chilies Kashmiri
Instructions
Preparation
- Dry roast the ingredients mentioned under “to roast & grind”. Cool them and grind with water to a smooth thick paste and set aside.
Making ridge gourd curry
- Heat oil in a pan and add mustard, cumin, curry leaves and green chilies. Allow them to splutter.
- Add onions and fry them till they turn golden brown.
- Add tomatoes, turmeric and salt. Fry till the tomatoes turn mushy.
- Add ridge gourd, fry for a min. Cover and cook for 2 to 3 mins.
- Gourd releases moisture, add the ground masala, fry well for two to three minutes and add 1 cup of water.
- Cover and cook till the gourd is soft cooked and tender.
- Open the lid and cook till you get the desired consistency.
- Serve ridge gourd curry with rice or chapathi
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes
step by step photos of making ridge gourd curry
1. Heat oil in a pan. Add mustard, cumin , when they begin to splutter add curry leaves, chilies and onions. Fry till the onions turn transparent.
2. Add tomatoes, salt and turmeric and fry till the tomatoes completely turn mushy.
3. Add the ridge gourd and fry for one to 2 mins and cook covered until it begin to release moisture, for 2 to 3 minutes.
4. Add the ground masala and fry or cook for 2 to 3 minutes.
5. Add water and cook till the gourd is soft and tender cooked.
Serve hot with chapathi, rice or roti.
My gran used to add milk to it too. I am really looking forward to making this. All the curries I’ve tried from your site have turned out amazing. Thanks so much.
Welcome Dee
Glad to know! Yes give this a try
It was Awesome. Brother in law loved it.
Thanks
Thank you very much
welcome
Came out very well… We liked the taste
Thanks Charitha, iam glad it turned out well
Every body liked this receipe once in a week we do this
Every body liked this recipe Once in a week we do this
Hello Gayathri,
Iam glad you all liked it. It’s our favorite , love this chapathi . Thanks for your time to leave a comment.
🙂
wow.. fantastic and incredible..
delicious and mouth watering ridgegourd curry.