Ridge gourd / Beerakaya / Turai / Luffa is a tropical and sub tropical vines in the cucumber family. In Andhra we add lots of chana dal to this vegetable along with some spices to make a spicy masala curry. It can also be used to make chutney with lots of chilies and sesame seeds. As this veggie is on slight sweeter side to make it a spicy curry or chutney lots of green chilies are added.
Today I will be making a simple gravy curry which can go well with plain steamed rice or rotis. For week 2 day 2 of BM 105 here comes Andhra Style Beerakaya Kura.
Ingredients:
Beerakaya / ridge gourd peeled and chopped 2 cups
Onion chopped 1/2 cup
Green chili 2
Garlic cloves 6 chopped
Curry leaves 4
Chana dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Oil 1 tbsp
Chopped cilantro 1 tbsp
Preparation:
In a presser cooker heat oil and add mustard seeds.
Once the mustard seeds crackle add cumin seeds, chana dal, red chili, curry leaves.
Saute for few seconds, add chopped onions, chopped garlic and slit green chili.
Saute till onions turn light pink.
Now add chopped or cubed ridge gourd, turmeric powder, chili powder and salt to taste.
On medium to low flame cook for 5 minutes.
Now add 1/2 cup water and presser cook for 2 whistles.
Let the presser release naturally to remove the lid.
If you see a lot of water cook further on medium flame till you get the consistency you are looking for.
Add chopped cilantro and serve hot with steamed rice or roti.
Check to see what my fellow bloggers are cooking for Blogging Marathon 105.
Today I will be making a simple gravy curry which can go well with plain steamed rice or rotis. For week 2 day 2 of BM 105 here comes Andhra Style Beerakaya Kura.
Ingredients:
Beerakaya / ridge gourd peeled and chopped 2 cups
Onion chopped 1/2 cup
Green chili 2
Garlic cloves 6 chopped
Curry leaves 4
Chana dal 1 tsp
Mustard seeds 1/2 tsp
Cumin seeds 1/2 tsp
Red chili 1
Turmeric powder 1/2 tsp
Chili powder 1/2 tsp
Salt to taste
Oil 1 tbsp
Chopped cilantro 1 tbsp
Preparation:
In a presser cooker heat oil and add mustard seeds.
Once the mustard seeds crackle add cumin seeds, chana dal, red chili, curry leaves.
Saute for few seconds, add chopped onions, chopped garlic and slit green chili.
Saute till onions turn light pink.
Now add chopped or cubed ridge gourd, turmeric powder, chili powder and salt to taste.
On medium to low flame cook for 5 minutes.
Now add 1/2 cup water and presser cook for 2 whistles.
Let the presser release naturally to remove the lid.
If you see a lot of water cook further on medium flame till you get the consistency you are looking for.
Add chopped cilantro and serve hot with steamed rice or roti.
Check to see what my fellow bloggers are cooking for Blogging Marathon 105.
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9 comments:
Simple yet delicious curry Sushma, it does go well with both rice and roti.
A quick to prepare curry like this that goes well with both rice and roti is a boon on rush mornings.
Gravy beerakaya curry is so easy to prepare. Good one for to serve with roti and rice.
Perfect for rice or roti. Love the simple yet flavorful curry.
What a delicious curry with beerakaya - looks like a perfect side to both rice and roti. Love that you made it in the pressure cooker - makes it quick and easy.
I love this vegetable-based curries anytime. Perfect for both rice and roti. Ridgegourd is our all-time favorite curry.
We prepare a dry curry in a similar fashion sans onion and garlic. The pressure cooker method works when need to make a quick meal, I bet.
I have loads of ridge gourd growing in our garden and just last week I made this subzi as I was getting bored of our regular thogayal and poricha kootu. Looks so delicious!
That's a wholesome meal Sushma, very nicely done.
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