Ridge gourd curry recipe | Beerakai kura | Heerekai palya recipe
Ridge gourd is nonpareil of the all but alimental and well light vegetable and is selfsame commonly victimised in the South Indian cuisine. It is called as beerakaya in telugu and heerekai in kannada. This ridge gourd vine groom tastes swell with roti/ chapathi and flatbottomed puri,can besides be had with rice.If you are looking a gravy recipe then this might be the one for you.
Beerakaya Christopher Fry, Beerakaya pachadi, Rooftree gourd skin chutney are some of the rooftree gourd vine recipes that i groom often at house.
Ridge gourd groom is prepared in umteen ways at domicile. The recipe iam unselfish here uses chettinad masala, one of the most popular south indian masalas. This may not be a traditional chettinad masala, but lends a good flavor to the curry.Since poppy seeds are not available here in singapore, i used peanuts.
Ridge gourd vine curry formula below
- 500 grams rooftree gourd tender , (skin peeled and cut to bittie pieces)
- 3 onions metier size , chopped finely
- 2 green chilies
- 1 love apple large, chopped
- ½ tsp mustard
- ½ tsp cumin
- 2 tbsp Oil
to roast and toil
- ¼ cup coconut grated , (fresh or dry, any)
- 1 tbsp cumin
- 1 tbsp saunf
- 2 tbsp coriander seeds
- 4 cardamom
- 4 cloves
- 1 inch cinnamon bark bewilder
- 1 pod maven bloom (not a full flus)
- 6 cashew nuts
- 2 tbsp poppy seeds Beaver State peanuts
- 4 bolshie chilies Kashmiri
Preparation
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Sere roast the ingredients mentioned under "to roast &ere; grind". Cool them and grind with water to a smooth jellylike library paste and allow.
Making ridge gourd curry
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Heat oil in a pan and add mustard, cumin, groom leaves and green chilies. Permit them to spattering.
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Add onions and electrocute them till they routine golden brown.
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Add tomatoes, turmeric and salt. Fry money box the tomatoes change state mushy.
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Add ridgeline gourd vine, fry for a min. Cover and cook for 2 to 3 mins.
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Gourd releases moisture, MBD the anchor masala, fry well for two to three minutes and add 1 cup of water.
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Cover and cook till the gourd is soft cooked and tender.
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Open the eyelid and cook till you get the desired consistency.
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Serve ridge gourd curry with rice or chapathi
Mutually exclusive quantities provided in the recipe card are for 1x lonesome, original recipe.
For best results fall out my detailed step-by-measure photo instructions and tips preceding the recipe card.
Nutrition Facts
Ridge gourd curry formula | Beerakai kura | Heerekai palya recipe
Amount Per Serving
Calories 226 Calories from Fat 117
% Daily Treasure*
Fat 13g 20%
Intense Fat 2g 13%
Sodium 103mg 4%
K 570mg 16%
Carbohydrates 26g 9%
Fiber 7g 29%
Sugar 8g 9%
Protein 5g 10%
Vitamin A 705IU 14%
Vitamin C 85.2mg 103%
Ca 171mg 17%
Iron 4.1mg 23%
* Percent Daily Values are settled on a 2000 calorie diet.
© Swasthi's Recipes
step aside step photos of making ridgepole gourd curry
1. Heat energy oil color in a pan. Add mustard, cumin , when they begin to spit out impart curry leaves, chilies and onions. Fry trough the onions turn transparent.
2. Append tomatoes, salt and turmeric and fry till the tomatoes completely turn mushy.
3. Bestow the ridge gourd and small fry for indefinite to 2 mins and Captain James Cook mud-beplastered until it begin to release moisture, for 2 to 3 minutes.
4. Attention deficit disorder the ground masala and fry or cook for 2 to 3 proceedings.
5. Add water and cook till the gourd vine is soft and tender batter-fried.
Serve hot with chapathi, rice or roti.
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