Ridge gourd curry with coriander spice is a spicy and flavorful curry in a healthy way.
Ingredients
2 medium size ridge gourds/Beerakayalu/Turai
1 onion
handful of cilantro /coriander leaves
1 tsp tamarind paste
a pinch of hing/asafoetida
a few curry leaves
1/4 tsp turmeric powder
salt to taste
1-2 tbsp oil
For spice mixture
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
1 tbsp sesame seeds
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
3 garlic cloves
5 red chilies (more or less for your taste)
Preparation
Wash ridge gourd and peel them only on the ridges. Keep the rest of the skin on and cut them into 2 inch long strips.
Cut the onion length wise.
Dry roast the spices listed under "For Spice Mixture" and let them cool down.
When they are cold grind them into a smooth paste with some water.
Chop the cilantro finely.
Procedure
Take oil in a pan which is on medium heat. When the oil is hot add hing and curry leaves. Then add onions and give a stir. Add a pinch of salt to the onions and cook them covered for a couple of minutes. Then add ridge gourd/beerakaya/turai and a pinch of turmeric. Give a mix and cook for a few minutes until the ridge gourd is almost cooked. Then add the ground spice mix and some water. Mix it well and add salt and tamarind paste. Give a mix again and adjust the consistency. Add little more water for loose consistency. It gets a little thick after cooling down. Let it cook for 5 more minutes on low flame. Add cilantro. This curry goes well with rice or chapati or puri. Enjoy the ridge gourd curry with coriander spice.
Please feel free to write your comments and suggestions below.
2 medium size ridge gourds/Beerakayalu/Turai
1 onion
handful of cilantro /coriander leaves
1 tsp tamarind paste
a pinch of hing/asafoetida
a few curry leaves
1/4 tsp turmeric powder
salt to taste
1-2 tbsp oil
For spice mixture
1 tbsp coriander seeds
1 tbsp chana dal
1 tbsp urad dal
1 tbsp sesame seeds
1/2 tsp cumin seeds
1/8 tsp fenugreek seeds
3 garlic cloves
5 red chilies (more or less for your taste)
Preparation
Wash ridge gourd and peel them only on the ridges. Keep the rest of the skin on and cut them into 2 inch long strips.
Cut the onion length wise.
Dry roast the spices listed under "For Spice Mixture" and let them cool down.
When they are cold grind them into a smooth paste with some water.
Chop the cilantro finely.
Procedure
Take oil in a pan which is on medium heat. When the oil is hot add hing and curry leaves. Then add onions and give a stir. Add a pinch of salt to the onions and cook them covered for a couple of minutes. Then add ridge gourd/beerakaya/turai and a pinch of turmeric. Give a mix and cook for a few minutes until the ridge gourd is almost cooked. Then add the ground spice mix and some water. Mix it well and add salt and tamarind paste. Give a mix again and adjust the consistency. Add little more water for loose consistency. It gets a little thick after cooling down. Let it cook for 5 more minutes on low flame. Add cilantro. This curry goes well with rice or chapati or puri. Enjoy the ridge gourd curry with coriander spice.
Please feel free to write your comments and suggestions below.
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