Beerakaya Kura
- 38 min
- mild
- Serves 4
Andhra-style beerakaya kura is a dry curry with ridge gourd, onion, mustard seeds and urad dal. A mild vegetarian side for 4, ready in about 40 minutes.
Good for: Lunchbox
Ingredients
Oil2 tsp
Mustard Seeds1 tsp
Urad Dal (split)1 tsp
Curry leaves2 grams
Green Chilli, Slit10 grams
Garlic, Finely Chopped12 grams
Onion, Finely Chopped1
Turmeric Powder1 grams
Ridge Gourd500 grams
Salt1 tsp
Red Chilli Powder1.5 grams
Coriander Leaves, Finely Chopped4 grams
Nutrition
Per 1 person, and for all 4 people. Worked out from the ingredients, so treat it as a close guide.
| Nutrient | Per 1 person | All 4 people |
|---|---|---|
| Energy | 77kcal | 308kcal |
| Protein | 2.6g | 10g |
| Carbohydrate | 11g | 43g |
| Fat | 3.3g | 13g |
| Fibre | 2.4g | 9.6g |
| Sugar | 3.4g | 14g |
Method
Wash the ridge gourd, green chillies, curry leaves and coriander leaves. Lightly peel the ridge gourd and cut it into small cubes. Peel and finely chop the onion and garlic, chop the coriander leaves and slit the green chillies. Pat the curry leaves dry so they do not splutter in hot oil. Taste a small piece of the raw gourd first; if it is bitter, do not use it.
Heat oil in a kadai on medium flame for 1 minute until hot. Add mustard seeds and urad dal, then fry for 1 to 2 minutes until the mustard seeds crackle and the dal turns light golden. Add curry leaves and green chillies, and fry for 0.5 minute until the leaves are crisp and the chillies blister slightly.
Add the garlic and onion. Fry on medium flame for 4 to 5 minutes until the onion turns soft and light golden, and the raw smell of garlic goes.
Add turmeric powder, ridge gourd and salt. Mix well, cover and cook on medium flame for 8 to 10 minutes until the ridge gourd is soft but not mushy.
Remove the lid and add red chilli powder. Cook on medium flame for 3 to 4 minutes, stirring often, until the extra moisture dries and the vegetable looks like a dry curry.
Switch off the flame and mix in the coriander leaves. Serve warm with rice or chapati.
Before you start
- How long does Beerakaya Kura take?
- 38 minutes from start to finish. That is 15 minutes of preparation and 23 minutes of cooking.
- How many people does Beerakaya Kura serve?
- 4. The ingredient quantities on this page rescale if you are cooking for a different number.
- Is Beerakaya Kura vegetarian?
- Yes. No meat, no fish and no egg.
- Is Beerakaya Kura spicy?
- It is mild: 1 on our scale of 3. Chilli scales gently when you change the servings, so doubling the recipe does not double the heat.
- What do I need to make Beerakaya Kura?
- 2 grams Curry leaves, 10 grams Green Chilli, 12 grams Garlic, 1 grams Turmeric Powder, 500 grams Ridge Gourd, 1.5 grams Red Chilli Powder, and a few more listed on this page.
- Do I need a pressure cooker for Beerakaya Kura?
- No, it is cooked in an open pot.
- How many calories are in Beerakaya Kura?
- About 77 a serving. The full nutrition table is on this page, per serving and for the whole batch.
Tips from other cooks
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