Ridge Gourd (Beerakaya) Curry with Coconut Milk2021-02-25
- Servings: 4
- Prep Time: 5m
- Cook Time: 20m
- Ready In: 25m
Average Member Rating
(5 / 5)
2 People rated this recipe
This information is per serving.
Serving Size1/2 Cup
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
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.
Add 1 teaspoon turmeric powder, 1 teaspoon ginger garlic paste, and sauté until the rawness goes away.
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.
Add 1 teaspoon coriander powder, 1/2 teaspoon red chili powder. Mix well and cover it with the lid for 5 minutes.
Now add 1 cup coconut milk and mix well. Once again, cover it and cook it for 10 minutes on low flame.
Add chopped coriander leaves and turn off the stove.