Spicy Ridge Gourd Curry

12 Jun

Beerakaya Velluli Karam Kura.

Ridge gourd / turai is peeled and chopped into small chunks. It is then cooked in oil along with spicy green chili and garlic paste. Garnish with cilantro and serve spicy ridge gourd curry with steamed rice or with roti.
Makes: around 4 Servings of Spicy Ridge Gourd Curry.


Ridge Gourd / Turai 1 Long
Garlic 3 Cloves
Green Chiles 2
Onion 1
Turmeric Powder a Pinch
Cumin Seeds a small Pinch
Cilantro few Sprigs
Salt to Taste
Oil 1 tsp


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Peel and roughly chop the garlic cloves.
Remove stems, wash and roughly chop green chiles.
Grind garlic cloves, green chiles, a pinch of cumin seeds into paste using a grinder or with help of a pestle.

Remove little bit of both ends and horizontally divide the turai into 3 sections.
Lightly scrape and leave as much skin as possible if preferred.
Wash the peeled ridge gourd and chop into small chunks.

Heat oil in a pan, add add all talimpu ingredients in order.
Once mustard seeds start spluttering, add green chili garlic paste.
Fry for few seconds, stir in chopped ridge gourd and onion.
Cook covered on low flame for around 5 – 8 minutes or until ridge gourd is soft.
Uncover and add turmeric powder and salt.
Fry for few more minutes if necessary and remove from heat.
Stir in cilantro and serve spicy ridge gourd curry with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Add a small piece of tamarind while grinding the green chili and garlic.
Other Names: Spicy Ridge Gourd Curry, Beerakaya Velluli Karam Kura.

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