Today, I am sharing one of the time-tested recipes that combines decades of experience to tap into the goodness of tender ridge gourd a.k.a 'beerakaya' or 'chinese okra'!
I learned this traditional version from my mother and wanted to share it since last year!
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It is a popular vegetable in many Asian countries, especially in India and China.
I like it for the fact that it is low in calories and packed with nutrients, making it a great option for healthy recipes.
I usually make ridge gourd chutney that also goes well with white rice. But for today, let's just stick to this detailed recipe for a sweet & spicy curry that pairs perfectly well with hot steamed rice or soft roti.
Why I love this
- It's a simple dish, and it's easy to prepare with simple ingredients.
- It's healthy and delicious. It is believed to control blood sugar levels.
- The mild, sweet flavor from fresh ridge gourd complements the spices to give a wonderful flavor to the dish.
- It's a great way to incorporate more vegetables into your diet.
- I can also use the peel of this for ridge gourd skin chutney. One vegetable, two dishes.
Ingredients
- Ridge gourds: Use the fresh and tender ones for best results.
- Onions: I used red onions go for any kind you have available.
- Tomatoes: Use ripe and juicy tomatoes for a tangy taste.
- Turmeric powder: For that beautiful golden color and health benefits.
- Red chili powder: Add more or less based on your spice preference.
- Cumin seeds, chana dal, and mustard seeds
- Coconut milk
- Turmeric powder, red chili powder, and garam masala powder.
See the recipe card for a list of ingredients and quantities, plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Peel ridge gourd and remove all the greens. Chop them into small pieces.
Heat a teaspoon of oil in a pan. Add cumin seeds, chana dal, and mustard seeds, and let them splutter.
Add chopped onions to the pan and sauté until they turn translucent.
Add chopped tomatoes, turmeric powder, garam masala, red chili powder, and salt as per taste.
Cook until the tomatoes become mushy.
Add the ridge gourd pieces to the pan. Mix well to ensure they are coated with the spices, then cover with a lid and let it cook on medium flame.
Once the ridge gourds become soft, pour in the coconut milk and stir well. Allow the curry to come to a gentle boil over medium heat.
Adjust the seasoning if required. Transfer the curry to a serving bowl and enjoy the ridge gourd recipe hot paired with steamed rice and a dry curry side dish.
Top Tips
- When selecting ridge gourds, choose ones that are firm and have smooth skin.
- If you prefer a spicier curry, you can add more red chili powder or dry red chillies to the recipe.
- Add blended coconut paste (½ cup coconut and ½ cup water) if canned coconut milk is unavailable.
- Add curry leaves or coriander powder while sautéing spices for more flavor.
- Garnish with coriander leaves before serving for additional flavor.
Storage
This curry can be stored in an airtight container in the refrigerator for up to 2 days. Reheat before serving. Add some water if the curry has thickened.
What are the different names of ridge gourds?
Various names in different regions and languages know Ridge gourd:
- Turai or tori in Hindi
- Jhinge in Bengali
- Peerkangai in Tamil
- Beerakaya in Telugu
- Heeraykai in Kannada
- Turai or ghosala in Gujarati.
Serving
Serve this beerakaya curry with plain rice, chapati, or any roti.
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📖 Recipe
Ridge Gourd Curry (Beerakaya Kura)
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 1 ½ pound ridge gourd - chopped
- 1 onion - diced
- 2 tomatoes - chopped
- 1 teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 1 teaspoon chana dal
- 2 teaspoon olive oil
- salt to taste
- 1 teaspoon kashmiri red chili powder
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- 1 cup coconut milk - canned
Instructions
- Peel ridge gourd and remove all the greens.Chop them into small pieces.1 ½ pound ridge gourd
- Heat oil in a pan. Add cumin seeds, chana dal, and mustard seeds, and let them splutter.1 teaspoon mustard seeds, ½ teaspoon cumin seeds, 2 teaspoon olive oil, 1 teaspoon chana dal
- Add chopped onions to the pan and sauté until they turn translucent.1 onion
- Add chopped tomatoes, turmeric powder, garam masala, red chili powder, and salt as per taste.2 tomatoes, 1 teaspoon kashmiri red chili powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, salt to taste
- Cook until the tomatoes become mushy.
- Add the ridge gourd pieces to the pan. Mix well to ensure they are coated with the spices, then cover with a lid and let it cook on medium flame.1 ½ pound ridge gourd
- Once the ridge gourds become soft, pour in the coconut milk and stir well. Allow the curry to come to a gentle boil over medium heat.1 cup coconut milk
- Adjust the seasoning if required. Transfer the curry to a serving bowl and enjoy the ridge gourd recipe hot paired with steamed rice and a dry curry side dish.
Notes
- When selecting ridge gourds, choose ones that are firm and have smooth skin.
- If you prefer a spicier curry, you can add more red chili powder or dry red chillies to the recipe.
- Add blended coconut paste (½ cup coconut and ½ cup water) if canned coconut milk is unavailable.
- Add curry leaves or coriander powder while sautéing spices for more flavor.
- Garnish with coriander leaves before serving for additional flavor.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
Uma Raghupathi
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