Ridge Gourd Curry/ Beera kaya kura

Ridge Gourd or Chinese okra or Beerakaya is  one of the most nutritious and easily digestible vegetable. This curry tastes great with hot rice ,  roti/ chapathi  or any type of bread.

Keep in mind to check the Ridge gourd for bitterness before cooking. If it tastes bitter, don’t use it. Do not discard the peel as it can be used to make chutney. J

Ingredients:

• 2-3 Medium sized   ridge gourd (washed , cleaned and peeled and chopped into 1 inch pieces )
• 1 medium sized onion
• 2 tomatoes
• 1-2 green chillies, slit length wise
• 1/4 tsp Turmeric powder
• 1 tsp Red chili powder
• 1/2 tsp Coriander powder
• ¼ tsp  Cumin powder (optional)
• ½ tsp kasuri methi (dried fenugreek leaves)
• 1/2 tsp sugar or Jaggery
• 1 tbsp  finely chopped Coriander leaves
• Salt – to taste

For Popu/Tadka/Tempering:

• 1/2 tsp Mustard seeds
• 1/2 tsp Cumin seeds
• 1/2 tsp Urad dal  
• 1/2 tsp Chana dal
• 2-3 Garlic cloves – crushed
• 4-5 Curry leaves

Procedure:

Heat oil in a cooking pan, add the mustard seeds and allow them to splutter.  Add the cumin seeds, urad dal and chana dal and sauté until the dals turn light brown.  Add crushed garlic and curry leaves and saute for few seconds.

Add chopped onions, green chillies and sauté for 2-3 mins till the onions turn little translucent. Add turmeric and crush kasuri methi (with your palm) and give a quick stir.

Add the ridge gourd pieces and stir for few seconds until they are evenly coated. Add red chilli powder followed by coriander powder . Cover  with a lid and cook on medium flame for  4-5 mins.

Add the chopped tomatoes, salt, sugar/jaggery and cook  for 4-5 mins. Add little water if required.

Once done, remove into a bowl and garnish with chopped cilantro/coriander leaves.

Enjoy with Hot rice or Bread of your choice ...