I am a ridge gourd aka beerakaya fan. For our meal today, I made this utterly flavorful unassuming stir fry where the ridge gourd’s subtle, sweet flavor paired beautifully with garlic infused tempering and spices. Makes a decent side with rice and rotis.
Beerakaya Vepudu Recipe
Preparation: 30 mts
Serves: 3-4 persons
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Ingredients:
1/4 kg beerakaya/ridge gourds
1 finely chopped onion
3 slit green chillis
pinch of turmeric pwd
1/2 tsp red chilli pwd
large pinch of coriander pwd
pinch of roasted methi pwd
salt to taste
3/4 – 1 tbsp oil
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
4-5 garlic flakes, crushed
8-10 fresh curry leaves
1 Cut the ridge into half lengthwise and slice. Finely slice onions.
2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.
3 Add the sliced onions and saute for 3-4 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 4 mts.
4 Cook on medium heat for 6-7 minutes, constantly sauteing in between. Place lid, reduce to low flame and let it cook covered, approx 15 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd and salt and combine.
5 If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a half a mt and turn off heat.
6 Serve hot with steamed rice or rotis.
