Archive | 8:51 am

Ridge Gourd with Yogurt

11 Sep

Beerakaya Perugu Kura.

Ridge gourd is chopped along with tomato and carrot. Mustard oil is tempered with panch phoran and chopped vegetables are cooked briefly before adding whisked yogurt. The curry is then flavored with mint leaves and red chilli powder. Once the ridge gourd is cooked, garam masala is added as a final step.
Makes: 2 – 3 Servings of Ridge Gourd with Yogurt


Ridge Gourd 1 (12 – 15 inch long)
Tomato 1
Carrot 1 Small
Green Peas (Fresh or Frozen) 1/4 Cup
Green Chiles 3 – 5
Ginger 1 inch piece
Yogurt 1/2 Cup
Red Chilli Powder 1/2 tsp
Garam Masala 1/4 tsp
Mint Leaves few sprigs
Salt to taste
Panch Phoran 1/4 tsp
Mustard Oil 1 tsp

Method of preparation:

Peel, wash, remove ends and chop ridge gourd into chunks.
Wash and chop the tomato.
Remove ends, peel, wash and chop carrot into small pieces.
Remove stems, wash and slice the green chiles.
Wash and roughly chop mint leaves.
Wash, peel and mince the ginger.
Whisk the yogurt with few tablespoons of water and keep aside.

Heat oil in a pot, add panch phoran and let it crackle.
Then add chopped ridge gourd, chopped tomato, chopped carrot, sliced green chiles, minced ginger and peas.
Stir fry for few seconds and cook covered on medium flame for around 5 minutes.
Then stir in yogurt, red chilli powder, mint leaves and salt.
Stir and cook covered on low flame till ridge gourd is soft.
Stir in garam masala and remove from heat.
Notes: Make sure to add room temperature yogurt.

Suggestions: If any of the vegetables are still raw, stir in few tbsps of water and cook covered on low flame till done.
Variations: Roughly chopped lettuce can also be added once ridge gourd is cooked.
Other Names: Dahi Turai.