beerakaya curry | ridge gourd curry
Parveen has provided the step-by-step procedure to make this lovely beerakaya curry. Simple and easy to make, try making this beerakaya curry at home and don’t forget to share the recipe for this beerakaya curry with your family and friends. The flavours in this dish are beautifully delicious and are one of the many reason as to why the beerakaya curry is loved the world over. Simplicity, distinct flavours and a mouth-wateringly delicious aroma are some of the many things that the beerakaya curry is known for. The beerakaya curry will definitely make your mouth water and leave you asking for more, both in terms of cooking and eating! Super easy to make and super yummy to eat, this beerakaya curry will make you a culinary star in the eyes of your family! So what are you waiting for? Go ahead and give the beerakaya curry a try and be prepared to be surprised with the tasty magic that the beerakaya curry is known all over the world for.
Ingredients (240 ml cup used)
- 2 ½ cups of tender ridge gourd.
- 1 cup of chopped onions
- 50 ml whole Milk
- 2 tbsp. White sesame seeds
- 2 to 3 green chilies or 1/2 tsp red chili powder.
- 1 sprig curry leaves
- ½ tsp mustard
- ½ tsp Cumin
- ¼ tsp turmeric
- Salt to taste
- 2 tbsp. Oil
How to make the recipe
Wash and peel ridge gourd. You can use the skin to make a peel chutney. Chop the gourd to cubes. Set aside. Also chop onions finely and then chilies as well.
Lightly dry roast sesame seeds in a pan till aromatic. Set aside to cool. Powder when cooled completely.
Heat oil in a pan, add mustard, cumin, curry leaves and green chilies, allow them to splutter, add onions and fry till they turn pink.
Add the ridge gourd pieces, turmeric and salt, sauté for a min. If using red chili powder add it now.
Cook with the lid closed till the ridge gourd is done. Once we close the lid and cook, it releases lot of moisture and that is enough to cook the gourd fully. No need to add water.
By the time the gourd is fully cooked, there is no water content left in the pan. But in case there is any, increase the flame and evaporate all the moisture.
Add sesame seed powder and saute well for 2 mins.
Pour the milk and gently mix the curry and switch off the flame. Do not continue to cook for more than 1 min after you pour the milk, else the milk can begin to curdle.
Serve beerakaya curry with rice or chapathi.