Beerakaya Kura

1. 1
   prep · ~15 min

   Prep the ridge gourd and aromatics.

   1.Peel the ridge gourd, trim the ends, and chop it into small cubes.

   2.Finely chop the onion.

   3.Slit the green chilies and lightly crush the garlic cloves.
2. 2
   temper · ~2 min

   Make the tempering.

   1.Heat oil in a kadai over medium heat.

   2.Add mustard seeds and let them splutter.

   3.Add cumin seeds, urad dal, and curry leaves.

   4.Cook for 20 to 30 seconds until the dal turns light golden.

   TIPKeep the heat moderate so the urad dal turns golden without burning.
3. 3
   saute · ~5 min

   Cook the onion, chili, and garlic.

   1.Add the chopped onion, green chilies, and garlic to the pan.

   2.Sauté until the onion turns soft and lightly translucent.

   3.Stir in the turmeric powder.
4. 4
   saute · ~2 min

   Add the ridge gourd and season it.

   Add the chopped ridge gourd, salt, and red chili powder. Mix well so the vegetable is coated with the tempering and spices.

5. 5
   simmer · ~15 min

   Cook until the ridge gourd turns tender.

   Cover and cook on low heat, stirring once or twice, until the ridge gourd softens and releases its own moisture. Cook uncovered for the last few minutes until the curry looks semi-dry.

   TIPDo not add water unless the pan is very dry; ridge gourd cooks in its own juices.
6. 6
   garnish

   Garnish with coriander leaves.

7. 7
   serve

   Serve hot with rice or roti.

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