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Ridgegourd with Coconut Curry

17 Jul

beerakaya_kura
Beerakaya Kobbari Kura.

Ridge gourd is lightly scraped and chopped into cubes. A ground paste is prepared with coconut and sesame seeds. Oil is tempered with spices and chopped ridge gourd is cooked along with onion in the prepared paste till ridge gourd turns soft.
Makes: around 3 Servings of Ridgegourd with Coconut Curry.

Ingredients:

Ridge Gourd 1 (around 12 inch Long)
Onion 1
Grated Coconut 2 tbsps
Toasted Sesame Seeds 2 tsps
Ginger 1 inch Piece
Green Chillies 3 – 4
Salt to taste

Talimpu:

Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Broken Red Chillies 3
Asafoetida a Pinch
Curry Leaves 6
Oil 1 tsp

Method of preparation:

Slightly scrape, wash, remove ends and chop ridge gourd into 1 inch cubes.
Peel and finely chop onion.
Remove stems, wash and slice the green chiles.

Grind sesame seeds into fine powder using a spice blender.
Then add fresh coconut, ginger and green chillies and grind again into somewhat coarse paste adding sufficient water.

Heat oil in a pan on medium – low heat, add all talimpu ingredients in order.
When urad dal turns light brown, add chopped onion.
When onion turns translucent, add cubed ridge gourd and salt.
Stir fry for a few seconds and add the ground coconut paste.
Pour around half a cup of water and cook covered for about 10 minutes or until the ridge gourd turns soft but not mushy.
Uncover and fry for a minute to evaporate any excess moisture.
Serve ridge gourd with coconut curry with steamed rice.
Notes: Make sure ridge gourd is cooked well.

Suggestions: If ridge gourd is not cooked properly, add a splash of water to the pan and cook covered on low heat till done.
Variations: Also add turmeric powder if you wish. Try Ridge Gourd wit Poppy Seeds.
Other Names: Ridge Gourd with Coconut Curry.