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Quick Ridge Gourd Curry

17 Dec

Beerakaya Allam Karam.

Ridge gourd / turai is peeled and chopped up into small chunks. They are then cooked in oil along with whole spices and freshly ground ginger green chili paste. Serve quick ridge gourd curry with plain steamed rice or with roti.
Makes: around 2 Servings of Quick Ridge Gourd Curry.


Ridge Gourd 1 Large
Green Chile 1 – 2
Ginger 1 inch Pice
Turmeric Powder a Pinch
Salt to Taste


Mustard Seeds 1/8 tsp
Cumin Seeds 1/8 tsp
Urad Dal 1/8 tsp
Broken Red Chiles 2
Curry Leaves 5
Oil 1 Tbsp

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks (around 2 Cups).
Remove stem, wash and roughly chop the green chiles.
Peel and roughly chop the ginger.
Grind ginger and green chile into coarse paste using spice grinder.

Heat oil in a pan, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd, ground ginger green chili paste and salt.
Mix well and cook covered on low flame till ridge gourd turns soft (around 8 minutes).
Stir in turmeric powder and adjust any seasonings if required before removing from heat.
Serve quick ridge gourd curry with plain steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked thoroughly before removing the pan from heat.

Suggestions: If ridge gourd is not cooked well, put it back on heat and cook covered on low flame till done.
Variations: Diced onion can also be added along with ridge gourd. Check other ridge gourd recipes here.
Other Names: Quick Ridge Gourd Curry, Beerakaya Allam Karam.