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    Home » Indian » Andhra Recipes

    Beerakaya Koora | Andhra Style Ridge Gourd Stir Fry

    Published: Aug 3, 2016 · Modified: Jul 6, 2017 by Ramya · 10 Comments

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    Andhra Style Beerakaya Koora

    A few years back if someone had told me I would begin to love ridge gourd in the year 2016, I would have laughed hard at them. I started making ridge gourd chutney after learning it from my colleague last year and today it is a much loved change to the regular fare at home. Early this year, I resolved myself to eating good healthy vegetables and to include them in good stir fries in our day to day stuff.

    Andhra Style Beerakaya Koora

    One such extremely healthy vegetable is ridge gourd. Available in abundance in India, this is such an easy vegetable to cook, if you choose right. This vegetable is dark green and ridged, hence the name. Ridge Gourd has a lot of water content and has good fiber too! Usually cooked plain for people recovering from any illness, it is very light on the stomach. Since it has very less calorie content, it is best for weight watchers too. The health benefits of this vegetable make this highly nutritional. When ridge gourd is tender, it has a nice sweet taste to it and is very soft, sponge like. If the skin appears too thick, it is always better not to choose it as it can be very fibrous with hard seeds. Sometimes ridge gourd can have mild bitterness too. The best trick to test out before using ridge gourd is cut it at one end and taste a little piece. A good ridge gourd would be sweet and not bitter.

    CH_DSC_0753_5

    This simple stir fry recipe using ridge gourd is from my Amma’s kitchen. For someone who never used to eat ridge gourd, it was my mom who changed it for me with this recipe. Amma also makes a simple milk based ridge gourd recipe for rice (surely a recipe for some other day) and this one is a fancy version of it, using onions and fresh coriander leaves. This stir fry goes really well with rice as well as roti, as a dry vegetable curry. Look out for other variations to the same recipe in the Notes section.

    Andhra Style Beerakaya Koora

    To make Beerakaya Koora | Andhra Style Ridge Gourd Stir Fry

    • Servings: 2
    • Time: Prep Time – 10 mins + Cook Time - 20 mins
    • Difficulty: Easy
    • Print

    What I used –
    • Ridge Gourd, 1 large
    • Onion, 1 large
    • Fresh Coriander Leaves Chopped, â…“ cup
    • Dry Coconut Chutney Powder, 1.5 tbsp
    • Mustard Seeds, ½ tsp
    • Cumin Seeds, ½ tsp
    • Urad Dal, 1 tsp
    • Oil, 1 teaspoon + 1 tsp
    • Salt, as needed

    Andhra Style Beerakaya Koora

    Prep Work –

    1. Peel off the skin from ridge gourd and chop off the ends. Taste any one of the ends to make sure that the ridge gourd is not bitter. Chop into small sized cubes and set aside.

    2. Chop onion and coriander leaves finely. Set aside.

    How I made –

    1. In a nonstick pan, heat 1 teaspoon of oil. Add mustard and cumin seeds along with urad dal. As mustard and cumin seeds splutter, urad dal should turn golden brown. Add chopped ridge gourd pieces. Add salt required for the vegetable and let it cook on low flame. Ridge Gourd would leave water and that should be enough to cook it. When the vegetable starts to become soft, remove from heat.

    2. Meanwhile, in another pan heat 1 teaspoon of oil. Add finely chopped onions. Add salt required to sweat the onions and fry until translucent. Add finely chopped coriander leaves. Add the cooked ridge gourd pieces too. Mix everything together and cook on low flame for 2 mins.

    3. Add the dry coconut chutney powder and cook for 3-4 mins until everything comes together. Remove from heat.

    4. Serve hot with rice or roti.

    CH_DSC_0759_6

    Note –
    • Choose a tender ridge gourd for best results. The skin should not be too thick and the seeds should be tender too. If the seeds are hard, scoop them out.
    • If you don’t have the dry coconut chutney powder handy – dry roast 2 teaspoon of urad, 2 teaspoon of chana dal, 1  or 2 dried red chillies until golden brown and blend until fine.
    • If you don’t want to use chutney powder, use ½ teaspoon of red chilli powder. Although the taste is exactly not the same, it tastes good too.
    • After frying onion and coriander leaves, it can be made into a paste and mixed with cooked ridge gourd pieces. This variation tastes slightly sweet but deliciousness nonetheless.
    • For a spicier version, green chillies can be added to the onion coriander mixture.
    • No water is needed for this recipe as the vegetable leaves enough water to cook itself. If the ridge gourd is fresh and tender, it would leave a lot of water.

    If you wish to get regular updates on my recipes, do follow me on Facebook @ Cooking From My Heart. You can also reach to me at [email protected] for any suggestions or queries 🙂

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    1. Srividhya

      August 03, 2016 at 8:14 pm

      Always tried kootu and chutney with ridgegourd. This curry sounds flavorful. The dry chutney pork recipe that you gave in the notes section reminded me off my usili powder. When ever I don't have sufficient time to prepare paruppu usili from scratch I opt that. ??. Great share CH.

      Reply
      • chcooks

        August 03, 2016 at 9:50 pm

        Thanks Sri 🙂 Yeah, that's good option!

        Reply
    2. Srividhya

      August 03, 2016 at 8:15 pm

      Omg.. I hate this auto correct n emoji too. Podi became pork.. And that emoji sighhh

      Reply
      • chcooks

        August 03, 2016 at 9:50 pm

        Hahahaha happens to me too! 🙂 No prob at all.

        Reply
    3. Lynz Real Cooking

      August 04, 2016 at 7:10 pm

      Looks very nice CH!

      Reply
      • chcooks

        August 04, 2016 at 8:11 pm

        Thanks a lot dear Lynn 🙂

        Reply
    4. Nish Kitchen

      August 05, 2016 at 7:51 am

      This looks so good. Definitely a must try!

      Reply
      • chcooks

        August 05, 2016 at 1:53 pm

        Thanks Rose 🙂

        Reply
    5. Ramya Y

      February 20, 2021 at 10:44 am

      I made this today, it came out great. Thanks for a simple and tasty recipe. Great visuals too which enticed me to try it. This recipe is definitely going to be a family favourite. From Ramya in Chennai to Ramya in Bangalore!

      Reply
      • Ramya

        February 22, 2021 at 9:15 am

        Thank you so much for trying this recipe, Ramya 🙂

        Reply

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