This simple Beerakaya Koora (Ridge Gourd Curry or Turai Bhaji) is very easy to make and light on the stomach. It is one of my favourites and I can eat any quantities of it, JLT. :-)
Don’t be fooled by the quantity of Beerakaya used because it reduces to a very small quantity eventually. :-(
- Beerakaya, Ridge Gourd, or Turai – 1 Kg
- Udad Dal or Split Black Gram – 1 tsp
- Chana Dal or Bengal Gram – 1 tsp
- Mustard Seeds – 1/2 tsp
- Red Chillies – 3 or 4
- Nuvvula Podi – 1 tbsp
- Oil – 2 tbsp
- Curry Leaves – A Few
- Salt to Taste
- Peel the Beerakaya and dice into 1″ cubes.
- Set the peel aside to make beerakaya pachadi.
- In a kadai/wok, heat the oil.
- Add mustard seeds and wait till they splutter.
- Add the udad dal and chana dal.
- Fry till the dals are golden brown.
- Add the split red chillies and curry leaves.
- Fry for a minute.
- Add the cubed beerakaya pieces and mix well.
- Saute uncovered for about 3-4 minutes while stirring constantly.
- Add salt to taste and mix well.
- Cook covered for about 10-15 minutes, while mixing every 4-5 minutes.
- When the beerakaya is cooked, turn off the heat.
- Add Nuvvula Podi.
- Serve hot with rotis or rice.
- Choose tender ridge gourd.
- After you add the salt, some water will drain from the beerakaya. Cook till the water evapourates.
This is an excellent koora for young children as it is packed with nutrients. Made without the nuvvula podi, it is light on the stomach, mild, and easily digested. It is also, of course, a great diet food recipe. :-)
- Nuvvula Podi (Roasted Sesame Powder) (aahaaram.wordpress.com)
- Beerakaya Pachadi (Ridge Gourd/Turai Chutney) – 1 (aahaaram.wordpress.com)
- Veggies to beat the heat (asianhospitals.wordpress.com)
- North Karnataka Badanekai yenagai/ Small purple Brinjals in a sweet & nutty sauce (kelipaan.com)
- Beera Kaya Kura Andhra Style (Ribbed Gourd Curry Andhra Style) (paradesibhaarya.wordpress.com)