Beerakaya curry or Ridge gourd curry

April 28, 2008 at 2:51 am 1 comment


beerakaya-curry.jpg

Ridge gourd : 250 gms
Onion : 1 big size
Green chilli : 2 or according to taste
Salt to taste
Sesame seeds powder : 1 table spoon( roasted )coconut powder
Turmeric : A pinch
Coriander powder : 1 teaspoon
Urad dal and chana dal : 1 tsp
Ginger garlic paste : 1/2 tsp
Mustard seeds : 1/4 tsp
Cumin seeds : 1/4 tsp
Curry leaves : few
Cilantro : few
Sugar : 1 tsp or optional
Milk : 1/4 cup
Vegetable oil : 1 table spoon

beerakaya-curry-ingredients.jpg
Preparation :

1. Peal and wash ridge gourd and cut in to medium size pieces.

2 . Cut onion and green chilli in to small pieces.

3 . Heat oil in a pan or bowl. Once the oil is hot, add cumin seeds, mustard seeds and let it to crackle . Add curry leaves, urad dal, chana dal and ginger garlic paste. Fry for a minute. Add green chilli pieces, onion pieces and fry until they turn light brown color. Add ridge gourd pieces and turmeric. Stir it for a minute. Add little bit of water and milk. Cover with lid and cook it in simmer until the ridge gourd pieces are tender, add salt, sesame seeds powder or coconut powder, coriander powder, sugar and cilantro. Cook it in simmer for 2 to 3 minutes. Turn off the flame.

Serve with rice, chapati or jawari roti.

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Entry filed under: Curries. Tags: , , .

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1 Comment Add your own

  • 1. juliet  |  May 1, 2008 at 3:39 pm

    This receipe (and the others) are marvellous. Thank you so much for this great blog. You’re teaching the cooking challenged (like myself) a thing or two!

    Reply

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