Ridge Gourd with Mustard Seeds

4 Feb

Beerakaya Avalu Kura.

Ridge gourd is chopped and cooked along with onion and tomato. Cumin, mustard and garlic are ground to paste for the curry. Ridge gourd with mustard seeds curry can be eaten with plain steamed rice or with roti.
Makes: around 2 Cups of Ridge Gourd with Mustard Seeds.


Ridge Gourd 1 (app. 12 inch long)
Onion 1 Small
Tomato 1
Green Chiles 1 – 2
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Garlic 2 Cloves
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chiles 3
Curry Leaves 6
Oil 1 tbsp

Method of preparation:

Chop off the thick skin, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Remove stems, wash and slice the green chillies.
Peel and finely chop the onion.
Wash and chop the tomato.
Peel and roughly chop the garlic cloves
Grind cumin seeds, mustard seeds and garlic into smooth paste adding little water.

Heat oil in a wok, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chiles and onion.
When onion turns translucent, add ridge gourd, tomato, ground masala paste and salt.
Cook covered on medium flame till ridge gourd pieces are soft.
Uncover and stir fry for a minute or two if the curry is too watery.
Serve ridge gourd with mustard seeds over plain steamed rice.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done.
Variations: A pinch of garam masala can be added at end to spice up the curry. You can also garnish the curry with chopped cilantro.
Other Names: Ridge Gourd with Mustard Seeds, Masala Ridge Gourd, Beerakaya Avalu Kura.

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