Beerakaya Kura
A simple and comforting Andhra-style curry made with tender ridge gourd. This everyday dish is light, flavorful, and cooks quickly, making it a perfect side for rice or roti.
For 4 servings
7 steps. 20 minutes total.
- 1
Step 1
- a.Prep Vegetables: Lightly scrape the sharp ridges off the ridge gourd using a peeler. Wash thoroughly and chop into 1/2-inch cubes. Finely chop the onion and tomatoes. Slit the green chillies lengthwise.
- 2
Prepare Tempering (Popu): Heat oil in a kadai or a wide pan over medium heat
- a.Once hot, add the mustard seeds and allow them to splutter completely.
- 3
Sauté Dals & Aromatics: Add cumin seeds, urad dal, and chana dal to the pan
- a.Sauté for about 45 seconds until the dals turn a light golden brown. Add the asafoetida, curry leaves, and slit green chillies. Sauté for another 30 seconds until fragrant.
- 4
Step 4
- a.Cook Onions & Ginger-Garlic: Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent. Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
- 5
Step 5
- a.Add Tomatoes & Spices: Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they turn soft and mushy. Now, add the turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook the masala for 1-2 minutes until oil starts to separate from the edges.
- 6
Cook the Ridge Gourd: Add the chopped ridge gourd to the pan
- a.Stir well to coat the pieces evenly with the masala. Cover the pan with a lid and cook on low to medium heat for 10-12 minutes. The gourd will release its own water, so avoid adding any extra. Stir every few minutes to prevent sticking.
- 7
Step 7
- a.Finish and Garnish: Once the ridge gourd is tender and cooked through, check for seasoning and adjust if necessary. Add the optional sugar to balance the flavors and mix well. Turn off the heat, garnish with freshly chopped coriander leaves, and serve hot.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, select young and tender ridge gourds. They are less fibrous and cook faster.
- 2Do not peel the entire skin of the gourd; just remove the hard, sharp ridges. The green skin is nutritious and adds texture.
- 3Ridge gourd has high water content. Avoid adding any extra water while cooking, as it will release its own moisture.
- 4For a creamier texture, you can add 2-3 tablespoons of milk or a tablespoon of fresh cream in the last 2 minutes of cooking.
Adapt it for your goals.
With Peanuts
Add 2 tablespoons of coarsely ground roasted peanuts at the end for a nutty flavor and thicker consistency.
With Milk (Paalu Posina Beerakaya)With Milk (Paalu Posina Beerakaya)
A popular variation where you add 1/4 cup of boiled milk after the gourd is cooked. Simmer for 2-3 minutes until the curry thickens slightly.
With LentilsWith Lentils
Add 2 tablespoons of soaked moong dal along with the ridge gourd for a more wholesome and protein-rich curry.
Why this is on our healthy list.
Aids in Digestion
Ridge gourd is an excellent source of dietary fiber, which helps prevent constipation, promotes regular bowel movements, and supports overall gut health.
Supports Weight Management
Being low in calories and fat but high in water and fiber, this dish helps you feel full and satisfied, making it a great addition to a weight-loss diet.
Natural Hydration
With its high water content, ridge gourd helps in keeping the body hydrated, which is essential for various bodily functions and maintaining healthy skin.
Anti-inflammatory Properties
The presence of turmeric and other spices provides anti-inflammatory benefits, which can help reduce inflammation in the body.
Frequently asked questions
A single serving of Beerakaya Kura (approximately 1 cup or 185g) contains around 120-150 calories, making it a light and healthy option. The exact count depends on the amount of oil used.