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Ridge Gourd Curry with Mint

5 Jun

Beerakaya Pudina Kura.

Ridge gourd is slightly peeled and chopped into pieces. It is then cooked in freshly prepared mint leaves green chili mixture till soft. Serve ridge gourd mint curry over plain steamed rice or with roti.
Makes: around 2 Servings of Ridge Gourd Curry with Mint


Ridge Gourd 1 Medium
Onion 1 Small
Mint Leaves 15 – 20 Leaves
Green Chiles 2
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Oil 2 tsps

Method of preparation:

Peel and finely chop the onion.
Lightly peel, wash, remove ends and chop ridge gourd into small chunks (around 2 Cups).
Separate and thoroughly wash mint leaves.
Remove stems, wash and slice the green chiles.

Heat few drops of oil in a small pan on medium high flame, add green chiles and mint leaves.
Fry till mint leaves start to change color and crisp up.
Remove from heat and crush the mint leaves, green chiles and salt into coarse paste using a pestle.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add ridge gourd pieces, onion and salt.
Cook covered on low flame till ridge gourd pieces are half cooked.
Stir in freshly made mint green chili paste and cook covered for another few mintues for ridge gourd to absorb all the flavors and at the same time become soft.
Uncover and stir fry for few seconds if desired to evaporate some of the moisture.
Serve ridge gourd mint curry over plain steamed rice or with roti.
Notes: Make sure ridge gourd pieces are cooked well before removing from heat.

Suggestions: If ridge gourd pieces are not cooked, add few tablespoons of water and cook covered till done. Adjust spice with green chiles. Add more mint leaves if desired. Choose tender ridge gourd if possible so you don’t have to peel the skin as much.
Variations: Check out ridge gourd sesame curry here.
Other Names: Ridge Gourd Curry with Mint, Beerakaya Pudina Kura.