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ridge gourd recipe
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4.81 from 138 votes

ridge gourd recipe | beerakaya curry | turai ki sabji | heerekai chutney & raita

easy ridge gourd recipe | beerakaya curry | turai ki sabji | heerekai chutney & raita
Course lunch
Cuisine south indian
Keyword ridge gourd recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 4 Servings
Calories 372kcal
Author HEBBARS KITCHEN

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:

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

Calories: 372kcal | Carbohydrates: 20g | Protein: 10g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 3mg | Sodium: 946mg | Potassium: 382mg | Fiber: 7g | Sugar: 6g | Vitamin A: 948IU | Vitamin C: 32mg | Calcium: 120mg | Iron: 4mg