Tag Archives: Ridge Gourd

Ridge Gourd Poppy Seeds Gravy

22 Jan

ridge_gourd_poppy_gravy
Ridge Gourd Poppy Seeds Gravy.

Ridge gourd is peeled and chopped. Poppy seeds are ground into powder. Ridge gourd is then cooked in poppy seeds onion gravy. Serve ridge gourd poppy seeds gravy with steamed rice.
Makes: around 4 Servings of Ridge Gourd Poppy Seeds Gravy.

Ingredients:

Ridge Gourd 1 Medium
Onion 1
Green Chiles 2
Poppy Seeds 1 1/2 Tbsps
Turmeric Powder a big Pinch
Cilantro few Sprigs
Salt to Taste

Talimpu:

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:

Remove skin, wash and chop the ridge gourd into small chunks.
Peel and roughly chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop the cilantro leaves.

Grind poppy seeds into fine powder using a spice grinder.
Add the chopped onion and few tablespoons of water and grind again into smooth paste.
Coarsely grind the green chiles and keep aside

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add chopped ridge gourd.
Fry briefly, stir in ground onion poppy seeds paste, a cup of water and turmeric powder.
Cook covered till ridge gourd turns soft. Uncover and boil till the mixture becomes little thick.
Adjust any seasonings if required and garnish with cilantro and serve ridge gourd poppy seeds gravy with steamed rice.
Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with green chiles.
Variations: Check other ridge gourd recipes here.
Other Names: Ridge Gourd Poppy Seeds Gravy.

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Moong Stuffed Ridge Gourd

5 Jan

turai_moong_dal
Beerakaya Pesarapappu.

Ridge gourd is slightly peeled and chopped into long cylinders. Moong dal is soaked and ground into paste along with spices. The mixture is then stuffed in ridge gourd and cooked till done. Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Makes: around 20 Moong Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd / Turai 2 Medium
Moong Dal 1/3 Cup
Whole Red Chiles 2 – 3
Garlic 3 Cloves
Salt to Taste

Talimpu:

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:

Slightly peel, wash and chop ridge gourd into around 2 inch long cylinders (around 20 cylinders).
Make a slit in each ridge gourd vertically twice and keep aside.

Peel and roughly chop garlic cloves.
Remove stems and break the red chiles into pieces.
Soak moong dal in water for around an hour.
Strain the soaked moong dal.
Grind red chiles, garlic and salt into powder.
Add the soaked moong dal and grind everything into coarse paste.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, carefully place the stuffed ridge gourd in the pan.
Cook covered on low flame for around 5 minutes or until ridge gourd turns little soft.
Turn the stuffed ridge gourd to make sure all the sides turn golden brown.
Once moong dal is cooked and ridge gourd is golden brown, remove from heat.
Serve moong stuffed ridge gourd with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chiles. Make sure to soak the moong dal well.
Variations: Check other stuffed ridge gourd recipes here.
Other Names: Moong Stuffed Ridge Gourd, Beerakaya Pesarapappu.

Quick Ridge Gourd Curry

17 Dec

beerakaya_iguru
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.

Ingredients:

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

Talimpu:

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.

Ridge Gourd With Coconut and Cilantro

14 Dec

ridge_gourd_coconut_curry
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.

Ingredients:

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

Talimpu:

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.

Poppy Seeds Stuffed Ridge Gourd

21 Aug

turai_poppy_seeds
Beerakaya Gasagasala Kura.

Poppy seeds are soaked in water for couple of hours and ground into paste along with coconut. The freshly made paste is stuffed into ridge gourd cylinders and cooked till soft along with whole spices. Serve poppy seeds stuffed ridge gourd with plain steamed rice, or with roti or chapathi.
Makes: 5 pieces of Poppy Seeds Stuffed Ridge Gourd.

Ingredients:

Ridge Gourd 1 ( 10 inch long)
Poppy Seeds 2 Tbsps
Fresh or Frozen Grated Coconut 4 Tbsps
Green Chiles 2
Salt as required

Talimpu:

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:

Wash, remove ends, remove the skin and chop ridge gourd into 2 inch long cylinders.
Slit the chopped ridge gourd making a plus sign with its bottom intact.
Remove stems, wash and roughly chop green chiles.

Soak poppy seeds in water for around 4 hours.
Grind the soaked poppy seeds with grated coconut, green chiles, a pinch of cumin seeds and salt into smooth paste adding least amount of water.
Stuff the ridge gourd pieces with the prepared ground poppy seeds paste.

Heat oil in a wide pan, add all talimpu ingredients in order.
When cumin seeds change color, arrange the stuffed ridge gourd pieces.
Cook covered for around 5 minutes until ridge gourd pieces turn soft.
Turn the ridge gourd pieces occasionally and cook covered again till ridge gourd turns light brown on the sides.
Uncover and fry for couple of seconds and remove from heat.
Serve poppy seeds stuffed ridge gourd with plain steamed rice, or with roti or chapathi.
Notes:Make sure to scrape the bottom of the pan to avoid burning of the stuffing.

Suggestions: If ridge gourd feels raw, put back in stove, sprinkle water and cook covered on low-medium flame till ridge gourd turns soft.
Variations: Stuffed Ridge Gourd , Ridge Gourd with Milk, Ridge Gourd with Moong Dal.
Other Names: Poppy Seeds Stuffed Ridge Gourd, Beerakaya Gasagasala Kura.