Tag Archives: Ridge Gourd

Turai with Panch Phoran

8 Jun

turai_panch_phoran
Turai with Panch Phoran.

Ridge gourd / turai is peeled and chopped into small chunks. It is then cooked in oil along with panch phoran and garlic. Finish the turai with spice powders and serve turai with panch phoran with steamed rice.
Makes: around 2 Servings of Turai with Panch Phoran.

Ingredients:

Ridge Gourd / Turai 1 Long
Garlic 2 Cloves
Cumin Powder a big Pinch
Red Chili Powder a big Pinch
Turmeric Powder a Pinch
Broken Red Chiles 4 – 5
Curry Leaves 4
Panch Phoran 1 tsp
Salt to Taste
Oil 1 tsp

Method of preparation:

Peel and crush the garlic cloves.
Remove little bit of both ends and horizontally divide the turai into 3 sections.
Remove the thick outer peel with help of a knife.
Wash the peeled ridge gourd and chop into big chunks.

Heat oil in a pan, add garlic cloves, panch phoran, broken red chiles and curry leaves.
Once mustard seeds start spluttering, add chopped ridge gourd and salt.
Cook covered on low flame for around 5 – 8 minutes or until ridge gourd is soft.
Stir in cumin powder, red chili powder, turmeric powder and salt.
Remove from heat and serve turai with panch phoran with steamed rice.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust spice with red chillies or with red chili powder.
Variations: You can also add chopped onion along with ridge gourd if you wish.
Other Names: Turai with Panch Phoran.

Ridge Gourd Curry with Mint

5 Jun

ridge_gourd_mint
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

Ingredients:

Ridge Gourd 1 Medium
Onion 1 Small
Mint Leaves 15 – 20 Leaves
Green Chiles 2
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
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.

Ridge Gourd Carrot Chutney

25 Feb

turai_carrot_chutney
Beerakaya Carrot Pachadi.

Ridge gourd is chopped up with the skin and cooked in oil along with carrot and green chiles. The cooked ridge gourd is coarsely ground along with raw mango and seasoned with fried whole spices. Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Makes: around 2 Servings of Ridge Gourd Carrot Chutney.

Ingredients:

Ridge Gourd 6 inch Long Cylinder
Carrot 1 Small
Green Chiles 1 – 2
Green Mango 4 – 5 Cubes
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 ends, wash and roughly chop ridge gourd with its skin.
Peel, remove ends, wash and roughly chop the carrot.
Remove stems, wash and slice the green chiles.
Wash, peel and finely chop the mango.

Heat half the oil in a pan, add chopped ridge gourd.
Cook covered on medium – low flame for around 5 minutes or until ridge gourd changes color and turns soft.
Uncover, add the green chiles and carrot.
Cook covered again for another minute till carrot softens a bit.
Cool the cooked ingredients to room temperature.
Grind the cooled mixture into coarse mixture along with raw mango and salt using a food processor.
Only pulse gently to avoid over grinding the ridge gourd.
Remove the coarsely ground ridge gourd chutney into a bowl.

Heat remaining oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and add to above chutney bowl and mix.
Serve ridge gourd carrot chutney with steamed rice and dollop of ghee.
Notes: Make sure ridge gourd is cooked well before removing from heat.

Suggestions: Adjust sourness with raw mango. If ridge gourd is not cooking properly, add a splash of water and cook covered on low flame till done.
Variations: You can also add cilantro while grinding the ridge gourd if you wish.
Other Names: Ridge Gourd Carrot Chutney, Beerakaya Carrot Pachadi.

Ridge Gourd Dosa

6 Feb

ridge_gourd_dosa
Beera Attu.

This is a very quick dosa prepared with ridge gourd and the batter doesn’t need any fermentation. Ridge gourd is ground into paste along with the skin and mixed with rice flour for ridge gourd dosa batter. The ridge gourd dosa batter is then poured onto hot pan and roasted till dosa is cooked and crisp. Serve ridge gourd dosa with any chutney or with sambar.
Makes: around 7 Ridge Gourd Dosa.

Ingredients:

Ridge Gourd 5 – 6 inch Long Piece
Rice Flour 1/4 Cup
Onion 1/2 of Small One
Green Chiles 1 – 2
Cilantro few Sprigs
Salt to taste
Oil as Required

Method of preparation:

Remove ends, lightly scrape, wash and roughly chop ridge gourd without removing the skin.
Peel and finely chop the onion.
Remove stems, wash and roughly chop the green chiles.
Wash and finely chop cilantro leaves.

Grind ridge gourd and green chiles into smooth paste adding small amount of water.
In a mixing bowl, mix together rice flour, ground ridge gourd green chile paste, chopped onion, chopped cilantro and salt.
Add water (if required) to make it somewhat thin batter.

Heat a flat pan on medium high heat, apply few drops of oil with back of a spoon.
When pan gets hot, pour a ladle full of ridge gourd dosa batter on pan in circular motions.
Make sure batter is thin enough that it makes small holes when batter hits the hot pan.
Try to fill up any big holes and form into around 5 inch diameter dosa.
Sprinkle cilantro and don’t spread the dosa with back of the ladle.
Fry on low – medium flame till bottom side starts to turn golden brown.

Pour few drops of oil around the dosa and turn on other side.
Reduce the heat a bit and cook on this side for around a minute before removing from heat.
Repeat the same with remaining ridge gourd dosa batter.
Serve ridge gourd dosa with sambar or with any chutney of your choice.
Notes: Make sure ridge gourd dosa is cooked well and turned brown before turning on other side.

Suggestions: If the dosa doesn’t come out of the pan, make sure dosa batter is not too thin. If dosa comes thick, make sure batter is not too thick, and adjust the batter accordingly with water.
Variations: You can also add finely chopped nuts like cashews to the batter.
Other Names: Ridge Gourd Dosa, Beera Attu, Beerakaya Dosa.

Ridge Gourd in Coconut Milk

6 Dec

ridge_gourd_coconut_milk
Kobbari Palatho Masala Beerakaya.

Ridge gourd / turai is peeled and chopped into small chunks before frying them in oil along with spices. Coconut sauce is prepared with freshly squeezed coconut milk and spices. Cauliflower is finished in the coconut milk sauce before serving. Serve cauliflower with coconut milk with steamed rice or with roti.
Makes: around 3 Servings of Ridge Gourd in Coconut Milk.

Ingredients:

Ridge Gourd 2 Cups (Chopped)
Fresh or Frozen Grated Coconut 1 Cup
Onion 1 Small
Tomato 1
Ginger 1 inch Piece
Cumin Seeds 1/8 tsp
Coriander Powder 1/2 tsp
Red Chili Powder 1/2 tsp
Garam Masala Powder 1/4 tsp
Salt to Taste
Cilantro few Sprigs
Oil as required

Method of preparation:

Remove skin, wash and chop the ridge gourd into small chunks.
Wash and finely chop the cilantro leaves.
Peel, wash and grate the ginger.
Peel, wash and finely chop the onion.
Wash and finely chop the tomato.

Grind coconut with a cup and half of water.
Pass the coconut mixture through a muslin cloth to extract the coconut milk.

Heat a tbsp of oil in a pan, add chopped ridge gourd and cook covered till they turn little soft.
Add coriander powder, red chili powder and salt to the ridge gourd and fry for another minute.
Remove the ridge gourd from heat.
Add a tsp of oil in the same pan, add cumin seeds and after a minute add the chopped onion.
Fry for a another minute, stir in ginger paste.
Lower the flame, slowly stir in coconut milk.
Bring to slow bubble, stir in cooked ridged gourd pieces and chopped tomato.
Cook the mixture till the coconut sauce thickens and then stir in garam masala powder.
Remove from heat and stir in chopped cilantro.
Serve ridge gourd with coconut milk with steamed rice or with roti.
Notes: Make sure ridge gourd is cooked well.

Suggestions: Adjust spice with red chili powder. If ridge gourd is not cooked well, put the pan back on low head and cook covered till done.
Variations: Check other variations with coconut milk here.
Other Names: Ridge Gourd in Coconut Milk, Kobbari Palatho Masala Beerakaya.