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Ridge Gourd (Beerakaya) Curry with Coconut Milk – Windhu Kitchen

Ridge Gourd (Beerakaya) Curry with Coconut Milk

  • Servings: 4
  • Prep Time: 5m
  • Cook Time: 20m
  • Ready In: 25m
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Nutritional Info

This information is per serving.

  • Calories

  • Carbohydrates

  • Fat

  • Protein

  • Serving Size

    1/2 Cup
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Ridge gourd curry is very simple, quick to make, and tasty, where ridge gourd is cooked in coconut milk. This dish has a slightly sweet flavor and goes very well with rotis or steamed white rice.


  • 2 Teaspoons Coconut Oil
  • 1 Teaspoon Jeera
  • 1 Teaspoon Mustard Seeds
  • 1 Teaspoon Urad Dal
  • 1 Chopped Onion
  • 3 Green Chilies
  • 1 Teaspoon Turmeric Powder
  • 1 Teaspoon Ginger Garlic Paste
  • 200 Grams Chopped Ridge Gourd
  • 1 Teaspoon Salt
  • 1 Teaspoon Coriander Powder
  • 1/2 Teaspoon Red Chili Powder
  • 1 Cup Coconut Milk


Step 1

Heat 2 teaspoons coconut oil and add 1 teaspoon jeera, 1 teaspoon mustard seeds, 1 teaspoon urad dal, 1 chopped onion, 3 green chilies, few curry leaves, and sauté it for 1 minute.

Step 2

Add 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and sauté until the rawness goes away.

Step 3

Now add 200 grams of chopped ridge gourd and mix well. Add 1 teaspoon salt and close the lid and cook until they get soft. Sauté it occasionally.

Step 4

Add 1 teaspoon coriander powder, 1/2 teaspoon red chili powder. Mix well and cover it with the lid for 5 minutes.

Step 5

Now add 1 cup coconut milk and mix well. Once again, cover it and cook it for 10 minutes on low flame.

Step 6

Add chopped coriander leaves and turn off the stove.

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