This seriously yummy sattvic, and vegan beerakaya recipe is nourishing Indian comfort food at its finest. Tender ridge gourd cooked with aromatic spices, shredded coconut, and fresh curry leaves makes this sabji a family favorite.
Prep time: PT3M
Cook time: PT20M
Total time: PT23M
Rating
5 stars (1 reviews)
Keywords
Beerakaya, Ridge Gourd Curry
Ingredients
400 g. ridge gourd (one large gourd)
1 tablespoon canola oil (vegetable oil, or sunflower oil)
1 teaspoon brown mustard seeds
½ teaspoon cumin seeds
½ teaspoon Kashmiri red chili powder
¼ teaspoon turmeric
½ teaspoon asafetida
½ teaspoon dried kasuri methi
2 green chilies (hari mirch, minced)
12 curry leaves
3 tablespoons shredded coconut
¼ cup water
¾ teaspoon salt
½ cup cilantro (chopped)
2 tablespoons canola oil (vegetable oil, or sunflower oil)
16 curry leaves
3 dried chilies (Byadagi, Kashmiri, or Chile Arbol)
½ teaspoon kalonji seeds
1 teaspoon sesame seeds
¼ teaspoon asafetida
¼ teaspoon salt
Fresh cilantro leaves
Strips of green chili
Categories
Curry
Sabji
Cuisine
Indian
Steps
Peel the ridge gourd and cut it into small, bite-sized pieces, roughly 1 inch (2 ½ cm.) in size.
Heat the oil over medium heat in a large pan. After 90 second, when the oil is hot, stir fry the mustard seeds and cumin seeds, allowing them to sizzle and pop for a few seconds.
Stir in the Kashmiri red chili powder, turmeric, asafetida, dried kasoori methi, minced green chilies, and curry leaves. Stir and cook for just 1-2 minutes until fragrant.
Add the chopped ridge gourd to the pan and stir to coat it with the spice mixture. Add the shredded coconut, water, cilantro and salt, then cover the pan and cook over very low heat for 7-10 minutes, or until the ridge gourd is just tender.
To prepare the tadka, heat the oil over medium-high heat in a small pan. After 90 seconds, when the oil is hot, stir in the curry leaves, dried chilies, kalonji seeds, sesame seeds, asafetida, and salt. Cook for 1-2 minutes, stirring continuously until the seeds are fragrant and slightly toasted.
Transfer the cooked ridge gourd sabji into an attractive serving dish and top it with the tadka. Garnish with fresh cilantro leaves and strips of green chili before serving.
Nutitrion
Serving Size: 1 serving
Calories: 207 kcal
Carbohydrates: 12 g
Protein: 2 g
Fat: 17 g
Saturated Fat: 3 g
Trans Fat: 0.1 g
Sodium: 902 mg
Sugar: 5 g
Unsaturated Fat: 13 g
Reviews
Terez on 2024-09-13 (5 stars): I used zucchini and it was delicious!
