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    Home Β» By Ingredient Β» Vegetables Β» Ridge Gourd

    Published: Sep 12, 2015 Β· Modified: Oct 1, 2020 by Usha Rao

    Beerakaya Koora ~ Ridge Gourd Curry

    Beerakaya in Telugu, turai in Hindi, ridge gourd or Chinese okra in English belongs to cucumber family. Beerakaya is harvested when very tender and ripe beerakaya is very fibrous. It is used as a scrubbing sponge. Tender beerakaya cooks very fast and shrink in quantity after cooking.

    Ridge Gourd Curry, Beerakaya Koora, Blogging Marathon, Buffet On Table, Beerakaya kura, Turai subzi, Ridge Gourd fry, Ridge Gourd Curry, Chinese Okra Curry, Indian Curry, Telugu Food, Telangana Food, Telangana Cuisine,

    The most common beerakaya preparation in my home and among my relatives is beerakaya alasandakaya (fresh black eyed pea). I already posted beerakaya kandikaya koora and so made this simple beerakaya koora.

    Blogging Marathon, Buffet On Table, Beerakaya kura, Turai subzi, Ridge Gourd fry, Ridge Gourd Curry, Chinese Okra Curry, Indian Curry, Telugu Food, Telangana Food, Telangana Cuisine,
    I made beerakaya koora as part of my Telangana meal.

    Blogging Marathon, Buffet On Table, Beerakaya kura, Turai subzi, Ridge Gourd fry, Ridge Gourd Curry, Chinese Okra Curry, Indian Curry, Telugu Food, Telangana Food, Telangana Cuisine,

    Total Time: 25 - 30 minutes
    Preparation: 10 minutes
    Cooking Time: 15 - 20 minutes
    Serves: 2 - 3

    Ingredients:

    • 1 ΒΎ - 2 tbsp. Oil
    • 3 - 4 Curry Leaves
    • Β½ small Onion, chopped
    • 3 Green Chilies, cut into small pieces
    • 2 tsp. crushed Garlic
    • Β½ tsp. chili Powder (adjust to taste)
    • 1 tsp. Salt (adjust to taste)
    • Pinch of Turmeric Powder
    • 700 grams or 3 medium sized Beerakaya ~ Ridge Gourd, cut into 1" cubes
    • 2 tbsp. Milk
    • Cilantro ~ Kothmir to garnish

    Preparation:

    • Peel beerakaya and cut into 1” pieces. I cut the gourd into 2 or 4 pieces lengthwise depending on how wide it is. Then cut it into 1” wide slices.
    • Heat oil in a nonstick pan, add curry leaves, onions and saute until onions are translucent.
    • Add green chilies, garlic and sautΓ© until garlic is lightly roasted.
    • Add turmeric, chili powder, salt and mix well. Add beerakaya and mix well. Cover and cook for few minutes, about 2 - 3 minutes.
    • Reduce the flame, add milk and stir immediately. It Is important to stir immediately or the milk could curdle.
    • Cover and cook on high for 3 - 5 minutes until beerakaya is almost cooked and tender. Do not over cook beerakaya.
    • Remove cover and cook until liquids evaporate, stirring in between. Reduce the flame if the koora is burning.
    • Once liquid evaporates, continue frying for few more minutes until the koora is done. Taste and adjust seasoning. I did not fry for too long but my mother would have fried it a little longer.
    • Transfer to a serving bowl, garnish with cilantro and serve with rice or roti.

    This day on 2014:
    Korean Bibimbap,
    Spicy Korean Cucumber Salad,
    Korean Stryle Season Beas Sprouts Salad &
    Seasoned Korean Spinach Salad

    Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56

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    1. themadscientistskitchen says

      September 27, 2015 at 7:04 am

      Wow this is delicious way of cooking ridge gourd.

      Reply
    2. Pavani says

      September 25, 2015 at 10:54 pm

      Delicious variation of beerakaya kura -- will have to try your version.

      Reply
    3. Srivalli says

      September 21, 2015 at 6:11 am

      We too make different versions with beerakaya..best is always the peel pachadi..very nice..

      Reply
    4. srividhya says

      September 19, 2015 at 12:50 am

      Very inviting and love the mat. πŸ™‚

      Reply
    5. Sandhiya says

      September 18, 2015 at 11:42 am

      I never made ridge gourd this way..New to me..Thanks for sharing.

      Reply
    6. sizzlingtastebuds says

      September 14, 2015 at 9:28 pm

      I didn't know this was called Chinese okra πŸ™‚ and loved the dry curry !!!

      Reply
    7. cookingwithsapana says

      September 12, 2015 at 1:40 pm

      I also make ridge gourd but different way.This recipe looks inviting.

      Reply

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