Name: Ridge Gourd Curry Recipe Card
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Beerakaya – 500 gms.; Oil – 2 tbsp.; Mustard seeds – ½ tbsp.; Chana dal – ½ tbsp.; Cumin seeds – ½ tbsp.; Onions – ¾ bowl; Green chilies – 3 No.; Curry leaves – 2 tbsp.; Minced tomatoes – 1 bowl; Salt – 1 tbsp.; Turmeric powder – ¼ tbsp.; Red chili powder – 1 tbsp.; Water – 250 ml.; Coriander powder – ½ tbsp.; Garam masala powder – ½ tbsp.; Coriadner leaves – 2-3 tbsp.

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Ridge Gourd Curry, also known as Turai ki Sabzi or Beerakaya Curry, is a delicious and nutritious dish popular in India and other South Asian countries. It is made with ridge gourd (also known as luffa), a green, ribbed vegetable with a slightly sweet and slightly bitter taste. The curry is typically flavored with aromatic spices like cumin, turmeric, and chili powder, and can be made dry or with a gravy.

Andhra Style Beerakaya Curry from Andhra Pradesh is known for its spicy and tangy flavor. It uses tamarind or tomatoes to add sourness and is often garnished with fresh coriander leaves.

In another variation, we can even make Ridge Gourd Chana dal curry with Chana Dal. This version turns protein-rich dish that combines the ridge gourd with moong dal (split green gram). The dal adds a creamy texture and nutty flavor to the curry.

Contents

Here are a few finger-licking recipes:

Beeraka Pachadi: Spicy Andhra Style Chutney,

Sorakaya Curry | Bottle Gourd Curry,

Beerakaya Vada: A very delicious crunchy evening Snack,

Ridge Gourd Skin Chutney: Healthy and Nutritional Chutney,

Chana Dal Curry: Simple and yummy recipe.

How to make Ridge Gourd Curry recipe:

1. Heat oil in a kadai and add mustard seeds, chana dal and cumin seeds.

Heat oil, add mustard seeds, chana dal and cumin seeds.

2. Add ¾ bowl of minced onions, sliced green chilies, ginger garlic paste and curry leaves.

Add onions, green chiles, ginger garlic paste and curry leaves.

3. Put minced tomatoes and cook for two minutes with lid covered till tomatoes turn soft.

Ridge Gourd Curry: Add tomatoes and cook.

4. Before slicing the ridge gourd check for bitterness if found bitter discard it. Put sliced (1-inch size) ridge gourd and cook for 5 minutes with lid covered.

5. Add salt, turmeric powder and red chili powder (adjust as per your spiciness as we have already added green chilies). Mix well.

Ridge Gourd Curry: Sprinkle salt, turmeric and red chili powder.

6. Pour a little water and cook for 2-5 minutes on medium flame with the lid covered.

7. Sprinkle coriander powder, garam masala powder and garnish with coriander leaves. Serve hot.

Sprinkle dhania, garam masala powder and coriander leaves.

Watch this recipe video on YouTube.

Tips to make delicious Ridge Gourd Curry:

Choosing the Ridge Gourd:

Young and tender: Pick young gourds with bright green skin and firm flesh. Avoid mature ones with yellow patches or soft spots, as they can be bitter and seedy.
Size matters: Medium-sized gourds are ideal. Smaller ones can be too tender and mushy, while larger ones might have thicker skin and larger seeds.

Prepping the Gourd:

Peeling: Some recipes recommend peeling, while others don’t. Peeling removes some bitterness, but it also reduces nutrients. If you prefer a milder taste, peel thinly. For a more rustic flavor and extra nutrients, skip peeling.
Slicing: Cut the gourd into similar-sized pieces for even cooking. Cube them for a curry, or julienne them for a stir-fry.
Salting: Salting the gourd before cooking draws out excess moisture and prevents it from becoming mushy. Sprinkle with salt, let it sit for 15 minutes, then squeeze out any water.

Cooking:

High heat: Ridge gourd cooks quickly, so don’t overcook it. High heat with a little oil helps retain its crispness and bright color.
Spice it up: Ridge gourd absorbs flavors well. Experiment with spices like turmeric, cumin, coriander, chili powder, and garam masala.
Adding tomatoes: Tomatoes add acidity and depth to the curry. Add them towards the end of cooking for a fresh flavor, or cook them along with the spices for a richer sauce.
Tempering: For an extra layer of aroma and flavor, temper the curry with mustard seeds, cumin seeds, and curry leaves in hot oil before adding the other ingredients.
Finishing touches: Fresh cilantro or grated coconut add a final touch of brightness and flavor.

Bonus Tips:

Combating bitterness: If you find the gourd slightly bitter, add a pinch of sugar or a squeeze of lemon juice to balance the flavor.
Variations: Try adding other vegetables like potatoes, carrots, or peas for more texture and flavor.
Leftovers: Ridge gourd curry tastes even better the next day. Reheat gently and add a splash of water if it thickens too much.

Ridge Gourd Curry Recipe Card

Course Main Course

Cuisine Andhra

Keyword Beerakaya Curry, Ridge Gourd Curry

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Author Uppada Lakshmi

Ingredients

Beerakaya – 500 gms.
Oil – 2 tbsp.
Mustard seeds – ½ tbsp.
Chana dal – ½ tbsp.
Cumin seeds – ½ tbsp.
Onions – ¾ bowl
Green chilies – 3 No.
Curry leaves – 2 tbsp.
Minced tomatoes – 1 bowl
Salt – 1 tbsp.
Turmeric powder – ¼ tbsp.
Red chili powder – 1 tbsp.
Water – 250 ml.
Coriander powder – ½ tbsp.
Garam masala powder – ½ tbsp.
Coriadner leaves – 2-3 tbsp.

Instructions

Add cumin, chana dal, and mustard seeds to heated oil in a kadai.
Include sliced green chilies, curry leaves, ginger-garlic paste, and ¾ bowl of chopped onions.
Add the minced tomatoes and cook, covered, for two minutes, or until the tomatoes are tender.
Check the ridge gourd for bitterness before slicing it; discard if found bitter. Place the sliced, one-inch-long ridge gourd in the covered pot and cook for five minutes.
Add the red chilli powder, turmeric powder, and salt. Since we’ve previously added green chilies, you can adjust the spice level to your liking. Blend thoroughly.
Put a small amount of water and simmer, covered, over medium heat for two to five minutes.
Add garam masala powder, coriander powder, and coriander leaves as garnish. Warm up the food.

Recipe Video

FAQ:

What is ridge gourd curry?

Ridge gourd curry, also known as turai ki sabzi or beerakaya curry, is a popular dish in India and other parts of South Asia. It is made with ridge gourd (also known as luffa), a long, green vegetable with a ribbed skin. The curry can be made dry or with gravy, and it can be spiced to your liking.

What are the health benefits of ridge gourd curry?

Ridge gourd is a good source of vitamins A, C, and K, as well as fiber. It is also low in calories and fat. The curry is a healthy and nutritious dish that can be enjoyed as part of a balanced diet.

What are some popular variations of Ridge Gourd Curry?

There are many different ways to make Ridge Gourd Curry. Some common variations include:

Andhra Style Ridge Gourd Curry: This version is made with a spicy chili powder and tamarind paste.
Ridge Gourd Curry with Moong Dal: This dish adds protein and creaminess with the addition of cooked moong dal (split green lentils).
Coconut Milk Ridge Gourd Curry: This version uses coconut milk to create a rich and flavorful sauce.
Stuffed Ridge Gourd Curry: In this variation, the ridge gourd is hollowed out and stuffed with a mixture of lentils, spices, and vegetables before being cooked in the curry sauce.

How do I choose a good ridge gourd for curry?

Look for firm, bright green gourds with no blemishes or soft spots. Smaller gourds tend to have fewer seeds and a more tender texture. Avoid gourds with yellowing skin or wrinkled ends, as they might be past their prime.

How do I cook ridge gourd without it getting mushy?

Don’t overcook the gourd. Once it becomes translucent and tender, it’s ready. Avoid using too much water in the curry. You can sprinkle some salt on the chopped gourd and let it sit for 10-15 minutes before cooking. This helps draw out excess moisture and prevents it from becoming mushy.

Can I freeze ridge gourd curry?

Yes, most ridge gourd curries freeze well. Let the curry cool completely, then portion it into airtight containers and store in the freezer for up to 3 months.