Ridge Gourd Masala Curry / Turai Gravy Curry / Beerakaya Masala Koora (Instant Pot, Stove Top methods)
Turai Masala Gravy Curry, is a South Indian style, vegan side dish for roti/rice. Recipe below has step wise pics and tips for both Instant Pot Pressure Cooker and Stove top methods.
Equipment
- 1 Blender/Grinder/Mixie.
- 1 Frying pan (for stove-top method)
- 1 Instant Pot or Electric Pressure Cooker (for IP method)
Ingredients
- 1 count Beerakaya / Ridge Gourd / Turai (medium size)
- ¼ cup Desiccated Coconut / Yendu Kobbari
- ¼ cup Peanuts / Palleelu
- ¼ cup Sesame Seeds / Nuvvulu
- 1 teaspoon Mustard Seeds / Aavaalu
- 1 teaspoon Coriander Powder / Dhaniyala Podi
- 1 teaspoon Garam Masala Powder/ Curry Powder
- 5 count Green Chillies (slit length wise)
- 1 teaspoon Fresh Ginger (chopped)
- teaspoon Fresh Garlic (chopped)
- 3 tablespoons Fresh Coriander Leaves (finely chopped)
- 6 count Curry Leaves (optional)
- 2 teaspoons Salt (or as per taste)
- 1½ teaspoons Red Chilli Powder (or as per taste)
- ¼ teaspoon Turmeric Powder
- 2 count Onion (small size) (chopped)
- 3 tablespoon Cooking Oil
- 1 tablespoon Tamarind Pulp/ Chinthapandu Gujju
- 1 cup Water (or as required)
Instructions
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.
- 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.
Stove Top Method Turai Masala Gravy Curry (15mins)
- 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. (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(5mins)
- 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 (optional) 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.
- Close the lid, seal the valve. Set to PRESSURE COOK mode, for 2 mins under high pressure.
- Release the pressure quickly (QPR) or naturally (NPR). Optionally, Set it to SAUTE MODE, for 2 more mins, until the curry reaches the desired thickness.Garnish with chopped coriander. Done!
Notes
Please see the MAIN POST for recipe with step wise PICS & TIPS!