Beerakaaya Koora/Ridge Gourd (Chinese Okra) Curry

Beerakaaya Koora/Turai/Chinese Okra/Ridge Gourd Curry goes well with Rice and Chapathi/Roti.

Ridge Gourd

Ingredients:

4-5 Long Beerakaaya/Turai/Ridge Gourd/Chinese Okra
1 - Medium Sized Onion, chopped
3 Green Chillis, slit lengthwise
1/4 Cup - Oil
1/2 Cup - Menthakoora/Methi/Fenugreek Leaves (finely chopped)
1/4 Tsp - Jilakara/Jeera/Cumin Seeds
1/4 Tsp - Aavaalu/Sarson/Mustard Seeds
1 Tbsp - Ginger+Garlic Paste
1/4 Tsp - Pasupu/Haldi/Turmeric Powder
1 Tbsp - Red Chilli Powder
1/2 Tsp - Salt (or according to your taste)
Few Coriander leaves/Cilantro (finely chopped)


Method:

* Peel the skin of the Beerakaaya and cut it into small cubes.
* Heat a non-stick pan on a medium flame and add oil to it.
* When the oil is hot, add cumin seeds, mustard seeds and saute.
* When the mustard seeds crackle, add turmeric, ginger+garlic paste and saute till the raw flavour is gone.
* Add the green chillis, onions along with 1/4 Tsp of salt and saute until the onions turn light brown in color.
* Next add the fenugreek leaves and saute till the raw flavour is gone.
* Now add the Beerakaaya, mix well and cover it with a lid and let it cook.

* When the Beerakaaya is half-cooked, add chilli powder, salt  and mix it well.
* Cover it with a lid and cook it on a low flame till it is done.
* Garnish it with coriander and serve.

Beerakaaya Koora/Ridge Gourd/Chinese Okra Curry

Serves : 2-3

Serving Suggestions/Tips/Variations:

* This yields less curry when compared to the amount of raw Beerakaaya used.
* If you use too much of Fenugreek leaves, the curry will become bitter.
* Some use milk in this curry preparation. However, I havn't tried it.
* You can also add coriander powder to spice it up.
* You can use the skin of the Beerakaaya to make a fry or pachchadi. I shall include those recipes too.


Please try this and let me know your valuable comments at way2theheart@gmail.com

Until next time,

Eat & Celebrate Life!
Archana