Ridge Gourd Pigeon Peas Curry

Starting today, I am on a blogging marathon for the next seven days. This time around, I was not sure if I would be able to do the marathon but when I saw Valli’s announcement, I could not resist. Of all the themes she had, I contemplated between curry in a hurry under 30 minutes and regional specials. For regional specials, I was thinking of doing the food from Telangana, a region from the state of Andhra Pradesh. I finally decided to go with curry in a hurry. When I started listing down the recipes for both the themes to weigh which theme would better work for me, the second food I listed for Telangana food is Beerakaya Alshanthakaya kura . Ridge gourd or Chinese Okra is called beerakaya and fresh black eye peas and cow peas are called alshanthakaya in Telugu.

When alsantakaya is in season, the most popular dish and most liked curry from kids to elders in my family and among my relatives is beerakaya alsantakaya kura. This combination of curry is made almost 2-3 times a week during alshanthakaya season. After coming to US, I use to make it with frozen black eyed peas. Frozen black eyed peas are not as tender as the fresh alshanthakaya we get back home but it the taste is close enough. Then I found pigeon peas in the Indian grocery freezer section. Since then, I have started substituting black eyed peas with pigeon peas and I fine pigeon peas lot tastier and better than the frozen black eyed peas. Whenever I get beerakaya, beerakaya kandikaya kura is most often prepared curry in my kitchen, very tasty and can be prepared under 30 minutes! Pigeon peas are called kandi ginjalu (ginjalu=peas) in telugu.

I kick start this month’s blogging marathon with beerakaya kandi kura or ridge gourd pigeon peas dry curry.

Beerakaya kandikaya kura, ridge gourd pigeon peas curry

Ingredients:

1 cup Pigeon Peas
2 tbsp. Oil
5-8 Curry Leaves
1 small Onion Chopped
4-6 Green Chilies cut
2 tsp. crushed Garlic
1 tsp. Chili Powder
1 tsp. Salt
½ tsp. Cumin Powder (opt)
Turmeric
550 gms / 1.2 lbs(approx.) / 2 medium to long Beerakaya~Ridge Gourd~Turai
2-3 tbsp. Milk
Cilantro to garnish

Preparation:

Boil some water in a pan to cook the pigeon peas.
Peel the ridge gourd and cut it into 1” pieces. I cut the gourd into 4 pieces length wise and then cut it to 1” cubes.
By now water will come to a boil. Add the frozen pigeon peas and cook it for 5 minutes or until tender.
While the peas are cooking, heat oil in a skillet or a pan, add curry leaves and onions, and sauté until onions are translucent.
Add green chilies, garlic and sauté until garlic is lightly roasted.
Add turmeric, chili powder, salt and mix well. Add ridge gourd and mix well.
By now the pigeon peas should be cooked. Drain the peas and add it to the pan. Add milk, mix well, cover and cook for about 5 minutes on high.
When the ridge gourd is cooked, remove the cover and continue to cook for another 5 minutes until all the water evaporates. Keep stirring it intermittently. If the curry is burning, reduce the heat.
Once the water evaporates, fry it for few minutes and remove from heat. Transfer to a serving dish, garnish with cilantro and serve with rice or roti.