Recipe Cooked, Photographed and Written by Praveena

PrepTime:10mins   CookTime:Given Below   Cuisine:Indian

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Table of Contents⇓    RecipeCard⇓

Ridge Gourd / Beerakaya / Turai is a vegetable which I use very commonly, once in every week for sure.

This veggie is so nutritious that its ridge skin/peel is also useful for cooking. Bear in mind that peel of FRESH ridge gourd / beerakaya is best suitable for this chutney.

Generally, I use both the ridge gourd pieces and its peel as well, for cooking. So, we get 2 separate dishes with one vegetable. My recipe with Ridge gourd peels⇒  Beerapottu Pachadi / Ridge gourd Peel Chutney

Table of Contents:

Click to Expand / Collapse

1. Health Benefits for the recipe, ‘Turai Masala Curry’:
2. Serving Suggestions for the recipe, ‘Ridge Gourd Masala Gravy Curry’:
3. Other recipes from my blog:
4. Step wise pics Procedure for ‘Beerakaya Masala Koora / Turai Masala Gravy Curry’:
5. Prep Work:
6. Stove Top Method Turai Masala Gravy Curry:
7. Instant Pot Method Beerakaya Masala Koora:
8. Tips & Storage:
9. Result:
10. Recipe Card & Print:

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Health Benefits for the recipe, ‘Turai Masala Curry’:

Turai is a water vegetable very mild in taste and soft in texture. It has various health benefits like helps in weight loss, is rich in fibre, is used for post-natal recovery, has low cholesterol.

To Conclude this curry is suitable for High Fibre, Low Fat, Vegan, Vegetarian, Plant Based, Gluten free diets.

Serving Suggestions for the recipe, ‘Ridge Gourd Masala Gravy Curry’:

Ridge gourd masala gravy curry is a delicious and flavourful dish that pairs well with a variety of accompaniments.

First best option would be to, Pair the curry with your favourite Indian bread such as roti, naan, or paratha. The soft and smooth texture of the bread is perfect for soaking up the flavourful gravy.

Second would be to accompany the turai gravy curry with fragrant and flavourful pulao or biryani for a more indulgent dining experience. The aromatic spices in the pulao complement the curry beautifully.

Few of the Indian Roti & Indian Pulao recipes from my blog:

• Onion Roti / Indian Onion Flatbread / Pyaz ka Paratha
• Easy Aloo Paratha / Potato Stuffed Flatbread
• Pudina Roti / Indian style Mint Flatbread
• Vegetable Rice Pulao in Instant Pot or Stove Top
• Methi Pulao / Rice with Fenugreek Leaves
• Jeera Pulao / Cumin Rice (Instant Pot, Stove Top)
• Spring Onion Pulao / Salad Onion Rice

Other recipes from my blog:

Before starting to cook, don’t forget to see the Tips  mentioned at the end.

Curry recipes collection⇒ Curry / Koora / Stir Fry

Instant Pot recipes collection⇒   Instant Pot / Electric Pressure Cooker Recipes

Related Posts:

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Ingredients:

• Beerakaya / Ridge Gourd / Turai – 1 medium size
• Desiccated Coconut / Yendu Kobbari  – ¼ cup
• Peanuts / Palleelu  –  ¼ cup
• Sesame Seeds / Nuvvulu – ¼ cup
• Mustard Seeds / Aavaalu – 1 teaspoon
• Coriander Powder / Dhaniyala Podi – 1 teaspoon
• Garam Masala Powder/ Curry Powder – 1 teaspoon
• Green Chillies – 5 (slit length wise)
• Ginger – 1 teaspoon (chopped)
• Garlic – 1 teaspoon (chopped)
• Fresh Coriander – 3 tablespoons
• Curry Leaves – 5 to 6 (optional)
• Salt – 2 teaspoons / as per taste
• Red Chilli Powder – 1½ teaspoon
• Turmeric Powder – ¼ teaspoon
• Onion – 2 small size (chopped)
• Cooking Oil – 3 tablespoon
• Tamarind Pulp/ Chinthapandu Gujju- 1 tablespoon
• Water – [½ cup + ½ cup]

Special Ingredients:

• Desiccated Coconut / YenduKobbari Podi
• Roasted Peanut Powder / Palleela Podi
• Sesame Seed Powder / Nuvvula Podi
• Tamarind Pulp/ Chinthapandu Gujju

Step wise pics Procedure for ‘Beerakaya Masala Koora / Turai Masala Gravy Curry’:

Prep Work:

For the paste/ sauce/ gravy, put a frying pan on stove top under low flame, and dry roast the sesame seeds until they splutter.

Repeat the same method for peanuts as well.

Take the roasted sesame seeds /nuvvulu, roasted groundnut/ peanuts and desiccated coconut into a blender.

Add enough water (½ cup) and make it into smooth paste. Set aside for later use.

Wash the Ridge Gourd / Beerakaya thoroughly, peel the skin and the ridges. Keep it aside. 

Cut the veggie into small chunks and slit open each chunk at one end.

Stove Top Method Turai Masala Gravy Curry:

Put a frying pan on stove top over medium flame, add oil and heat it.

Add the mustard seeds / aavaalu and let them splutter.

Transfer the chopped onion pieces, slit green chillies, curry leaves, finely chopped ginger & garlic.

Let the onions become transparent, then add all the veggie chunks, turmeric powder and salt.

Close the pan with lid, and in between, just give a stir. Let the pieces become soft. (takes 5-8 mins).

Then, add the coriander/dhaniya powder, red chilli powder and garam masala powder into the pan.

Give a stir and leave it for 2 mins with lid on pan.

When the ridge gourd pieces have completely softened, only then add whole of the sauce/paste (which we set aside), half of chopped coriander and ½ cup of water.

Mix everything couple of times, then add the tamarind pulp/ chinthapandu.

Give a mix, close the pan with lid for more 3-4 mins.

Later, switch the flame off, transfer the curry / sabzi into a serving bowl and garnish with chopped coriander. Done!!

Instant Pot Method Beerakaya Masala Koora:

Switch the gadget ON. Set it to SAUTE mode, for 4 mins.

Add the oil, let it heat. Next, add the mustard seeds let them splutter.

Transfer the chopped onion, green chillies, ginger & garlic too.

Fry the onions, let them become transparent. 

Then, add the red chilli powder, turmeric powder, garam masala powder, salt and coriander powder.

Now, transfer all the ridge gourd chunks, tamarind pulp and sauce / paste (which we prepared) into the same.

Add a ¼ cup of water. Give everything a gentle mix. Top up with few coriander leaves.

Tips & Storage:

• Caution: Don’t panic seeing the long list of ingredients, all of them are mostly available in any pantry. Just get them at one place and then start the cooking.
• You can use the peel of ridge gourd / beerakaya / turai for making chutney/dip, just like me. My chutney recipe is⇒ Beerapottu Pachadi / Ridge Gourd Peel Chutney
• Adjust the salt and spice as per your taste.
• Instead of fresh ginger & garlic, you can use ginger-garlic paste too.
• After adding the sauce/paste, stir continuously, to avoid sticking to the pan.
• Storage: You can store this, Beerakaya masala / Turai curry in fridge and can use it up to 1 week.

Result:

• The taste of this, Beerakaya masala / Turai curry gives such a heavenly feeling.
• Its super delicious in taste and texture is very smooth even the veggie chunks have caught up the masala into them.
• We had it as a side for buns. (That day, I was a bit lazy to prepare roti 🙂 ) My kids loved it too.
• Beerakaya masala / Turai curry, tastes best with chapati, roti, rice, any pulao too.
• Look at the pic below, the whole veggie chunk. Don’t you think this curry looks exactly like any other kofta curry. I felt so.

Recipe Card & Print:

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