Ridge gourd curry recipe | Beerakai kura | Heerekai palya recipe
Ridge gourd curry - Delicious ridge gourd gravy to serve with rice or chapathi
For best results follow my detailed step-by-step photo instructions and tips.
© Swasthi's Recipes
Ingredients (1 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
How to make the recipe
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
NUTRITION (estimation only)
Calories: 226kcal | Carbohydrates: 26g | Protein: 5g | Fat: 13g | Saturated Fat: 2g | Sodium: 103mg | Potassium: 570mg | Fiber: 7g | Sugar: 8g | Vitamin A: 705IU | Vitamin C: 85.2mg | Calcium: 171mg | Iron: 4.1mg