Recipe Cooked, Photographed and Written by Praveena
PrepTime:10mins CookTime:15mins Cuisine:Indian
RidgeGourd/Beerakaya/Turai is a vegetable which I use it very commonly, like once in every week for sure.
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 fiber, is used for post-natal recovery,has low cholesterol (info from internet).
This veggie is so nutritious that its ridge skin/peel is also useful for cooking. Bear in mind that peel of FRESH ridgegourd/beerakaya is best suitable for this chutney. Generally, I use both the ridgegourd pieces and its peel as well, for cooking. So, we get 2 separate dishes with one vegetable.
My recipe for the peels⇒ Beerapottu Pachchadi / Ridgegourd Peel Chutney
Caution: Don’t panic seeing the long list of ingredients for this curry, all of them are mostly available in any pantry. Just get them at one place and then start the cooking.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Curry recipes collection here⇒ Curry / Koora / Stir Fry
Rice recipes collection⇒ Main Course
- Beerapottu Pachchadi / RidgeGourd Peel Chutney
- Aloo-Matar Masala / Potato-Peas Gravy Curry
- Jeera Pulao / Cumin Rice
- Beerakaya / RidgeGourd / Turai – 1 medium size
- Dessicated Coconut / YenduKobbari – 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
- GreenChillies – 5 (slit length wise)
- Chopped Ginger – 1 teaspoon
- Chopped Garlic – 1 teaspoon
- Chopped Coriander – 3 tablespoons
- Curry Leaves – 5 to 6
- Salt – as per taste
- Red Chilli Powder – 2 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]
- Dessicated Coconut / YenduKobbari Podi
- Roasted Peanut Powder / Palleela Podi
- Sesame Seed Powder / Nuvvula Podi
- Tamarind Pulp/ Chinthapandu Gujju
Procedure for ‘Beerakaya masala / turai curry’:
- 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 keep it aside.
- Cut the veggie into small chunks and slit open each chunk at one end.
- Put a frying pan on stove top under 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 (optional).
- 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. This might take 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.
- Now, check if the ridgegourd 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.
- Mix up again and close the pan with lid for more 3-4 mins
- Then switch the flame off, transfer the curry/sabzi into a serving bowl and garnish with chopped coriander. Done!!
- 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 ridgegourd/ beerakaya/ turai for making chutney/dip, just like me. My chutney recipe is⇒ Beerapottu Pachchadi / RidgeGourd Peel Chutney
- Adjust the salt and spice as per your taste.
- After adding the sauce/paste, stir continuously, to avoid sticking to the pan.
- You can store this, Beerakaya masala / Turai curry in fridge and can use it upto 1 week.
- 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 chapathi, roti, rice, any pulao too.
- Look at the pic below, the whole veggie chunk. Dont you think this curry looks exactly like any other kofta curry. I felt so.
You can Pinit here for later, Pinterest:
Do leave a comment or hit the like or follow button, just in case you like my recipe!
You can explore my other recipes by clicking the Recipe Category