Ridge Gourd Curry (Beerakaya Kura)

5 from 1 vote

Looking for a tasty and easy dinner recipe? Try this flavorful ridge gourd curry perfect to pair with rice or chapati, made with simple ingredients.

Prep Time8

Cook Time25

Total Time33

Course: Side Dish

Cuisine: Indian

Diet: Vegan

Allergen: Dairy free, Gluten free

Difficulty: Easy

Servings:

Calories: 191kcal

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.

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.