Ridge Gourd With Coconut and Cilantro

14 Dec

Beerakaya Kobbari Kothimera Kura.

Ridge gourd is lightly peeled and chopped. It is then cooked in plain milk till soft. Freshly ground mixture of coconut and cilantro is added to the ridge gourd as a finishing step. Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Makes: around 4 Servings of Ridge Gourd With Coconut and Cilantro.


Ridge Gourd 1 Long
Coconut (Grated) 1/4 Cup
Cilantro 1 Cup Packed
Milk 1 Cup
Green Chiles 2 – 3
Salt to Taste


Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Remove ends, lightly scrape and wash the ridge gourd.
Lightly peel and chop the ridge gourd into small chunks (around 3 Cups) and keep aside.
Remove stems, wash and roughly chop green chiles.
Wash and roughly chop cilantro leaves.
Grind green chiles coarsely using a spice grinder.
Then add the chopped cilantro and coconut and grind again into somewhat coarse paste and remove onto a bowl.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd and milk.
Cook covered on low flame for around 8 minutes or until ridge gourd softens a bit.
Uncover and cook till ridge gourd is completely cooked.
Stir in ground coconut cilantro mixture and sufficient salt.
Cook for another 2 minutes and remove from heat.
Serve ridge gourd with coconut and cilantro over steamed rice or over roti.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with green chiles. Reduce the cooking time and amount of milk if you peel the ridge gourd completely.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd With Coconut and Cilantro, Beerakaya Kobbari Kothimera Kura.

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