Ridge Gourd Curry | Beerakaya Curry
The Ridge Gourd Curry, famously known as Turai ki Sabzi or Beerakaya Curry, is one of the most sought-after food dishes in India and other South Asian countries. The curry is prepared using the ridge gourd – a green, ribbed vegetable with a slightly sweet and a little bitter taste. Aromatic spices like cumin, turmeric, and chili powder are put into it, and it’s good enough to be enjoyed both dry and as 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.
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.
2. Add ¾ bowl of minced onions, sliced green chilies, ginger garlic paste and curry leaves.
3. Put minced tomatoes and cook for two minutes with lid covered till tomatoes turn soft.
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.
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.
Watch this Ridge Gourd Curry video on YouTube.
Tips to make delicious Ridge Gourd Curry:
How to Choose Ridge Gourd:
Fresh, young, and tender: Gourds should have green skin with firm flesh. Avoid mature gourds displaying yellowish patches or soft spots as they can be bitter and even seedy.
The right size: Medium size is best. Very small ones can be over-tender and mushy. Very large ones may have thick skins and bigger seeds.
Peeling: Some recipes call for peeling, and others don’t. Peeling removes some bitterness, but nutrients are reduced. If you like a milder flavor, peel thinly. For a heartier flavor and more nutrients, don’t peel.
Slicing: Cut the gourd into evenly-sized pieces so everything cooks up evenly. Cube them for a curry, or julienne them for a stir-fry.
Salting: Salting the gourd before cooking pulls out excess moisture and helps it from getting soggy. Sprinkle with salt, let sit 15 minutes, then squeeze out all the water.
Cooking:
It cooks pretty fast so don’t overcook.
Use high heat with a little oil to maintain the crispness and vibrancy.
Spice it up: Ridge gourd absorbs spices well. Just go wild with spices like turmeric, cumin, coriander, chili powder, and garam masala.
Tomatoes: Use tomatoes to give that tanginess and depth to curry. Add towards the end for fresh flavor or cook them along with spices for a richer sauce.
Temper: Add aroma and depth of flavour by tempering the curry with hot oil, mustard seeds, cumin seeds, and curry leaves and then bringing in the other ingredients.
Finishing touches: Bright freshness and flavor from adding cilantro or zest of coconut.
Quelling bitterness: If you feel that this gourd is a little bitter, add a pinch of sugar or squeeze of lemon juice to balance it.
Variations : You can add potatoes, carrots, peas and vary the textures and flavors.
Leftovers The ridge gourd curry tastes even better the next day. Reheat gently, and if it is too thick, add a little water to loosen it.
Ridge Gourd Curry Recipe Card
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 on ridge gourd curry:
What is ridge gourd curry?
Ridges gourd curry, also known as “turai” or “sorekai” in other regions, is one of the richest curries prepared with ridge gourd. This long, green vegetable has a characteristic ridged skin with which it grows. The spice mix along with onions and tomatoes coupled with coconut sometimes seems to vary according to regions.
What are the popular variations of Ridge Gourd Curry?
The Ridge Gourd Curry has several versions. Some of the common versions are given below:
Andhra Style Ridge Gourd Curry: It includes tamarind paste and spicy chilli powder while preparing it.
Ridge Gourd Curry with Moong Dal: Moong Dal, those split green lentils, is included here for protein and creaminess to this dish.
Coconut Milk Ridge Gourd Curry: In this version, it is rich with coconut milk in preparation and a flavorful sauce to be prepared.
Ridge Gourd Curry Filled: Remove the core of ridge gourd and mix it with lentil paste and spice-vegetable mixture; place in the void inside the gourd which then cooks within the curry sauce.
How to select an ideal calabash for curry?
Choose firm, bright green calabash without blemishes or soft spots. The smaller ones contain fewer seeds and are softer in texture. Avoid calabash that has yellowing skin and wrinkled ends. Such calabash could be overripe.
How to cook ridge gourd without mushy feeling?
Do not overcook. Once it will become translucent and soft then it is done. Do not allow too much water leakage from the curry. Sprinkle a little salt to chopped gourd and let it sit for 10-15 minutes before cooking. Like that, all the extra moisture will absorb from it and will not become mushy.
Can I freeze ridge gourd curry?
Yes, most curries freeze well. Cool through completely, pack into airtight containers and freeze up to 3 months.
