Beerakaya Curry

Get ready by washing the ridge gourd well. Taste a small piece; if it is bitter, do not use it. Peel it, remove the hard ends and cut it into large cubes. Wash the curry leaves and pat them dry. Chop the onion, garlic, tomato and coriander leaves.

Dry roast the sesame seeds and 1 dry red chilli in a small pan on low flame for 2 to 3 minutes, until the sesame smells nutty and turns lightly golden. Cool for 2 minutes, then grind it coarsely in a mixie. Keep it aside.

White Sesame SeedsDry Red Chilli

Heat oil in a kadai on medium flame. Add mustard seeds, urad dal, fenugreek seeds, fennel seeds and the remaining dry red chilli. When the mustard splutters and dal turns light golden in 1 to 2 minutes, add asafoetida and curry leaves. Add garlic and onion, and fry for 4 to 5 minutes until the onion turns soft and light golden.

OilMustard SeedsUrad Dal (split)Fenugreek SeedsFennel SeedsDry Red ChilliAsafoetidaCurry leavesGarlicOnion

Add tomato, turmeric powder, red chilli powder, coriander powder and 3/4 tsp salt. Cook on medium flame for 4 to 5 minutes, stirring often, until the tomato breaks down and the masala looks thick.

TomatoTurmeric PowderRed Chilli PowderCoriander PowderSalt

Add ridge gourd and the remaining salt. Mix, cover and cook on low flame for 10 minutes without adding water. Open once or twice and stir; the ridge gourd should release juices, turn soft and look translucent.

Ridge GourdSalt

Add the ground sesame mixture, jaggery and coriander leaves. Cook uncovered on low flame for 3 to 4 minutes, until the gravy thickens and coats the ridge gourd. Switch off and serve hot.

JaggeryCoriander Leaves