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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
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.
Prepare Tempering (Popu): Heat oil in a kadai or a wide pan over medium heat. Once hot, add the mustard seeds and allow them to splutter completely.
Sauté Dals & Aromatics: Add cumin seeds, urad dal, and chana dal to the pan. 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.
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.
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.
Cook the Ridge Gourd: Add the chopped ridge gourd to the pan. 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.
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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.
This andhra recipe takes 35 minutes to prepare and yields 4 servings. At 126.54 calories per serving with 2.51g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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.
Add 2 tablespoons of coarsely ground roasted peanuts at the end for a nutty flavor and thicker consistency.
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.
Add 2 tablespoons of soaked moong dal along with the ridge gourd for a more wholesome and protein-rich curry.
Ridge gourd is an excellent source of dietary fiber, which helps prevent constipation, promotes regular bowel movements, and supports overall gut health.
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.
With its high water content, ridge gourd helps in keeping the body hydrated, which is essential for various bodily functions and maintaining healthy skin.
The presence of turmeric and other spices provides anti-inflammatory benefits, which can help reduce inflammation in the body.
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.
Yes, it is very healthy. Ridge gourd is low in calories, rich in dietary fiber, and has a high water content. The use of minimal oil and nutrient-rich spices like turmeric makes it a wholesome dish for everyday meals.
If the curry is too watery, remove the lid and cook on medium-high heat for a few minutes to allow the excess moisture to evaporate. You can also add a tablespoon of roasted peanut powder or gram flour (besan) to help thicken it.
While fresh ridge gourd is highly recommended for the best texture and flavor, you can use frozen chopped ridge gourd. Note that it may release more water and cook faster, so adjust the cooking time accordingly.
This curry pairs wonderfully with hot steamed rice and a dollop of ghee. It also goes well with soft rotis, chapatis, or phulkas.