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Ridge gourd recipe

Ridge gourd is among the mostly used vegetable in Indian delicacies. Turai, gilki, beerakaya, peerakangai are a number of the regional names to this veggie. Ridge gourd is used to make curry, added to dals & even made to a spicy chutney. I'm sharing a easy ridge gourd curry recipe which seems scrumptious and is so easy to make.
This andhra model beerakaya curry could be simply tweaked to fit your style. It goes effectively with plain rice, ghee or roti & phulka.
I make this type of easy, wholesome & scrumptious vegetable curries for our dinner. It simply takes about 30 minutes from begin to end together with chopping and making ready the ridge gourd.

video of Ridge gourd recipe

this Ridge gourd recipe video from Lata's Kitchen

more recipe 

thecha recipe
Churma Recipe
Uzhunnu Vada recipe

Selecting ridge gourd

Ridge gourd is one veggie which is finest consumed when it's younger. When it's absolutely ripened or aged the veggie turns fibrous and isn't good for consumption because it doesn’t get cooked effectively.
Younger ridge gourd has sweeter tones & style scrumptious whether or not it's within the curry, dal or chutney.
This veggie is ready in numerous methods. On this publish what I've proven is among the easiest methods to make a ridge gourd curry. It's made by simmering tender ridge gourd items together with tomatoes & spice powders.
I've not used onions within the recipe. Nonetheless in case you choose you need to use them. I've spiced the curry with selfmade lentil podi which I shared within the notes. You too can use sambar powder or idli podi if comprised of this weblog.

RIDGE GOURD RECIPE

Ridge gourd recipe that's wholesome, easy & scrumptious made with ridge gourd, tomatoes, spices & herbs.To print, disable AdBlocker & Refresh the pagePrep Time7 minutesCook dinner Time15 minutesWhole Time22 minutesServings2 to three

INGREDIENTS (1 CUP = 240ML )

Elements for ridge gourd recipe

• 500 grams ridge gourd cubed (beerakaya, turai)
• 1 tbsp Oil
• 1 sprig curry leaves (skip in case you don’t have)
• ½ tsp mustard
• ½ tsp cumin
• 1 Pinch hing or asafoetida
• 2 garlic cloves finely chopped (optionally available)
• 2 small onions small, (optionally available) (about ½ cup chopped)
• 1 inexperienced chili (optionally available)
• ½ cup tomatoes ripe, purple, chopped finely
• Salt as wanted
• 1/8 tsp turmeric powder or haldi
• ½ tsp purple chili powder (use as wanted)

Spice powder

• ¾ tbsp chana dal or bengal gram
• ¾ tbsp urad dal or skinned black gram
• 1 garlic clove
• 1 tbsp dried coconut
• 1 tsp sesame seeds (optionally available)
• ½ tsp jeera or cumin
• 1 purple chilli
• 1 pinch methi seeds (optionally available)

HOW TO MAKE THE RECIPE

Preparation

• Dry roast purple chilli, chana dal and urad dal till the dal turns golden and fragrant.
• Then add garlic, sesame seeds, jeera and coconut. Fry till coconut turns fragrant.
• Cool fully and make a advantageous powder. Set this apart
• Wash ridge gourd effectively, then peel off the pores and skin. If utilizing natural gourd, then you need to use the peel to make chutney.
• Chop the ridge gourd to half inch items and put aside. 
• Wash and chop onions & tomatoes finely. I don't use onions for this recipe simply to chop down the cook dinner time.

Learn how to cook dinner ridge gourd

• Warmth the pot with oil, then add mustard and cumin. Once they start to crackle, add hing and curry leaves. Then add garlic and chilli. Saute for 1 minute.
• If utilizing onions add them and fry until clear. Then add the ridge gourd and fry on a medium flame for Three to Four minutes.
• Add tomatoes, salt, purple chili powder and turmeric. Combine and fry for about 2 minutes.
• Cowl and cook dinner on a low flame. After some time the gourd will start to ooze out moisture. Maintain stirring sometimes to stop burning, proceed cooking until the tomatoes and gourd are tender cooked.
• Some gourds don't let loose any moisture in that case sprinkle Three to Four tbsps water and cook dinner. I don't use water in any respect.
• When the ridge gourd is completed cooking, try to be left with little skinny gravy.
• Sprinkle the spice powder made earlier.
• Cowl and cook dinner till the curry turns barely thick for about Four to five minutes. Style the curry and add extra salt as desired.
• Serve ridge gourd curry with rice or roti.

NUTRITION (estimation solely)

Energy: 168kcal | Carbohydrates: 29g | Protein: 5g | Fats: 4g | Sodium: 157mg | Potassium: 600mg | Fiber: 4g | Sugar: 8g | Vitamin A: 430IU | Vitamin C: 51.1mg | Calcium: 175mg | Iron: 4.1mg
If you're a newbie or new to Indian cooking, I extremely counsel you to examine the supporting step-by-step photographs for finest outcomes. Step-by-step photographs with description out there beneath after the recipe card.

Preparation

Please observe the recipe card and make the spice powder.

Learn how to make ridge gourd curry

1. Add oil to a pan and warmth. Add mustard and cumin. Once they splutter, add curry leaves. When you like to make use of garlic, add it now and fry for a minute. Subsequent add onions and fry until clear. I didn't use each.
2. Add chopped ridge gourd or beerakaya items. Fry for two to three minutes on a medium flame.
3. Add chopped tomatoes,purple chili powder turmeric and salt.
4. Fry until the tomatoes are evenly mushy for about Three to Four minutes.
5. Cowl and cook dinner on a really low flame. Ridge gourd will start to launch juices, simply cowl and cook dinner until tender. If wanted sprinkle some water.
6. Add vepudu karam (particulars in recipe card). Fry for two to three minutes.
7. Pour little or no water to  make a thick curry.
8.  Cook dinner until the ridge gourd gravy thickens and the veggie is tender cooked.
When you like you may garnish with coriander leaves. Serve with rice or chapathi