ridge gourd recipe | beerakaya curry | turai ki sabji | heerekai chutney & raita with detailed photo and video recipe. an interesting set of recipes combination made with ridge gourd for curry, chutney and raita. basically, the entire ridge gourd is used to make chutney from skin, raita from seeds and curry from the flesh. you may make the entire combination of recipes for your lunch or dinner and the chutney can also be served for breakfast.
well last time when i posted the banana flower recipes, i had got a lot of requests to post similar recipes. basically, to use each and every part of a vegetable to make a complete meal. i have several vegetables in my mind but thought of starting the recipe with ridge gourd. the recipes you can make with ridge gourd are infinite, but i have selected the curry, chutney and raita (tambuli) as it makes most of the meal complete. the curry is typically served with rice but tastes great with chapati too. the chutney is again served as a side to rice, but you can serve to roti, chapati, idli & dosa. and finally, the raita is specifically made for rice but can be consumed as it is.
furthermore, i would like to add some more tips, suggestions and variations to ridge gourd recipe. firstly, i would heavily recommend using a tender and fresh ridge gourd for this recipe. you can easily identify when you purchase it, by pressing it. it should not be soft and has to be slightly hard. secondly, you may not necessarily prepare all the recipes together in one go. you may stock the skin and seeds in refrigerator and use it in one or two days. lastly, the curry i have made curry using onions as i personally like it that way. however, you may skip it to make no onion, no garlic curry recipe.
finally, i request you to check my other detailed curry recipes collection with this post of ridge gourd recipe. it mainly includes my other detailed recipes like kakarakaya pulusu, lauki ki sabji, bitter gourd stir fry, lauki kofta, bitter gourd curry, bharli vangi, garlic paneer curry, curry base, bharwa baingan, paneer nawabi curry. further to these i would also like to mention my other recipe categories like,
ridge gourd video recipe:
recipe card for beerakaya curry recipe:
ridge gourd recipe | beerakaya curry | turai ki sabji | heerekai chutney & raita
Ingredients
for turai curry:
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- 1 tsp cumin
- 2 dried red chilli
- few curry leaves
- 1 onion, finely chopped
- 1 tsp ginger garlic paste
- ¼ tsp turmeric
- 1 tsp chilli powder
- ½ tsp garam masala
- ½ tsp salt
- 2 tomato, finely chopped
- 1 cup water
- 2 tbsp coriander, finely chopped
for heerekai chutney:
- 2 tbsp oil
- 1 tbsp urad dal
- 1 tbsp chana dal
- 4 dried red chilli
- 1 cup coconut, grated
- small piece tamarind
- 1 tsp jaggery
- ½ tsp salt
- ½ cup water
for chutney tempering:
- 2 tsp oil
- ½ tsp mustard
- ½ tsp urad dal
- 1 dried red chilli
- few curry leaves
for ridge gourd raita or tambuli:
- ¼ cup coconut, grated
- few curry leaves
- 1 chilli
- 1 tsp cumin
- 1 cup curd
- ½ tsp salt
for ridge gourd tambuli tempering:
- 1 tsp ghee / clarified butter
- ½ tsp mustard
- ½ tsp cumin
- 1 dried red chilli
- pinch thing / asafoetida
- few curry leaves
Instructions
how to make turai curry:
- firstly, in a large kadai heat 2 tbsp oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, 2 dried red chilli and few curry leaves. splutter the tempering.
- now add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.
- add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- saute on low flame until the spices turn aromatic.
- further add 2 tomatoes and saute until tomatoes turn soft and mushy.
- add in chopped turai and mix well.
- now add 1 cup water and mix well adjusting the consistency.
- cover and cook for 10 minutes on medium flame or until the turai is cooked well.
- finally, garnish with 2 tbsp coriander and enjoy turai curry with rice or roti.
how to make heerekai chutney or beerakaya chutney:
- firstly, in pan heat 2 tbsp oil and add 1 tbsp urad dal, 1 tbsp chana dal, 4 dried red chilli.
- roast on low flame until the dal turns golden brown.
- add in ridge gourd skin and roast until it shrinks slightly.
- cool completely and transfer to the blender.
- add 1 cup coconut, small piece tamarind, 1 tsp jaggery, ½ tsp salt and ½ cup water.
- blend to smooth paste adding water as required.
- now prepare the tempering, by heating 2 tsp oil.
- add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves. splutter the tempering.
- finally, pour over heerekai chutney or beerakaya chutney and enjoy with hot steamed rice.
how to make ridge gourd raita or tambuli:
- firstly, take ridge gourd seeds and add ½ cup water in a pan.
- cover and boil for 5 minutes or until the seeds soften.
- cool completely, and transfer to a mixi jar.
- add ¼ cup coconut, few curry leaves, 1 chilli, 1 tsp cumin.
- blend to smooth paste adding more water if required.
- transfer the masala paste to a large bowl and add 1 cup curd, ½ tsp salt.
- mix well making sure to get a smooth consistency.
- now prepare the tempering by heating 1 tsp ghee.
- add ½ tsp mustard, ½ tsp cumin, 1 dried red chilli, pinch hing and few curry leaves.
- splutter the tempering and pour over the tambuli.
- finally, enjoy ridge gourd raita or tambuli with hot steamed rice.
Nutrition
how to make ridge gourd with step by step photo:
preparation of ridge gourd:
- firstly, peel the skin and use it to prepare chutney.
- the seeds and can be used to prepare tambuli and the flesh for the curry.
how to make turai curry:
- firstly, in a large kadai heat 2 tbsp oil, add 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 tsp cumin, 2 dried red chilli and few curry leaves. splutter the tempering.
- now add 1 onion, 1 tsp ginger garlic paste and saute until onions change colour.
- add ¼ tsp turmeric, 1 tsp chilli powder, ½ tsp garam masala and ½ tsp salt.
- saute on low flame until the spices turn aromatic.
- further, add 2 tomatoes and saute until tomatoes turn soft and mushy.
- add in chopped turai and mix well.
- now add 1 cup water and mix well adjusting the consistency.
- cover and cook for 10 minutes on medium flame or until the turai is cooked well.
- finally, garnish with 2 tbsp coriander and enjoy turai curry with rice or roti.
how to make heerekai chutney or beerakaya chutney:
- firstly, in pan heat 2 tbsp oil and add 1 tbsp urad dal, 1 tbsp chana dal, 4 dried red chilli.
- roast on low flame until the dal turns golden brown.
- add in ridge gourd skin and roast until it shrinks slightly.
- cool completely and transfer to the blender.
- add 1 cup coconut, small piece tamarind, 1 tsp jaggery, ½ tsp salt and ½ cup water.
- blend to smooth paste adding water as required.
- now prepare the tempering, by heating 2 tsp oil.
- add ½ tsp mustard, ½ tsp urad dal, 1 dried red chilli and few curry leaves. splutter the tempering.
- finally, pour-over heerekai chutney or beerakaya chutney and enjoy with hot steamed rice.
how to make ridge gourd raita or tambuli:
- firstly, take ridge gourd seeds and add ½ cup water in a pan. cover and boil for 5 minutes or until the seeds soften.
- cool completely, and transfer to a mixi jar.
- add ¼ cup coconut, few curry leaves, 1 chilli, 1 tsp cumin.
- blend to smooth paste adding more water if required.
- transfer the masala paste to a large bowl and add 1 cup curd, ½ tsp salt.
- mix well making sure to get a smooth consistency.
- now prepare the tempering by heating 1 tsp ghee.
- add ½ tsp mustard, ½ tsp cumin, 1 dried red chilli, pinch hing and few curry leaves.
- splutter the tempering and pour over the tambuli.
- finally, enjoy ridge gourd raita or tambuli with hot steamed rice.
notes:
- firstly, make sure to wash the ridge gourd well before peeling the skin.
- also, adjust the amount spiciness depending on your choice.
- additionally, if the ridge gourd is not tender then the cooking time will higher.
- finally, ridge gourd recipes are healthy and tasty when prepared rightly.