Beerakaya Kandi kaya Kura

Ridge gourd pigeon peas curry is Indian style turai tuvar lilva sabji. Simple Indian curry is under 30 minutes recipe and pairs well with both rice and roti.

Course Side Dish

Cuisine Indian, South Indian

Prep Time 10

Cook Time 20

Servings

Calories 192kcal

Author Usha Rao

Equipment

1 Peeler, cutting & knife
1 Saute or Frying Pan
1 Spatula or Wooden Spoon

Ingredients

½ cup frozen Pigeon Peas
2 tablespoons Oil
½ teaspoon Cumin Seeds
6 Curry Leaves
1 small Onion Chopped
6 Green Chilies cut
2 teaspoons crushed Garlic
¾ teaspoons Chili Powder
¾ teaspoons Salt but can use 1 tsp
½ teaspoon Turmeric
500 grams Ridge Gourd 2 medium to long ridge gourd and roughly 4 cups when chopped.
2-3 tablespoons Milk opt and skip to keep it vegan
Cilantro to garnish

Instructions

Cook pigeon peas in hot water for 4-5 minutes until tender or microwave for 4 minutes, discard the water and keep aside until needed.
½ cup frozen Pigeon Peas
Wash and peel ridge gourd. Cut it into half, lengthwise and then cut each into ½” pieces. Depending on how fat the gourd is, you may have to cut the gourd into 4 pieces lengthwise and then cut it into ½”pieces.
500 grams Ridge Gourd
Heat oil in a skillet or a pan, add cumin seeds and let it change color.
2 tablespoons Oil, ½ teaspoon Cumin Seeds
Then add curry leaves, green chilies, onions, and sauté until onions are translucent.
6 Curry Leaves, 6 Green Chilies cut, 1 small Onion Chopped
Then add garlic and sauté until garlic is lightly roasted, followed by turmeric, chili powder and salt. Mix well.
2 teaspoons crushed Garlic, ½ teaspoon Turmeric, ¾ teaspoons Chili Powder
Now add ridge gourd, pre-cooked pigeon peas and mix well.
At this point, add milk if using and mix well. Cover and cook for about 5 minutes on high. When not using milk. Cook on medium - medium low flame for 5-8 minutes or until the ridge gourd is soft.
2-3 tablespoons Milk
When the ridge gourd is cooked, remove the cover and continue to cook for another 5 - 10 minutes until all the liquid evaporates. Keep stirring it intermittently. If the curry is burning, reduce the heat.
Once the water evaporates, fry it for a few minutes and remove from heat.
Transfer to a serving dish, garnish with cilantro and serve with rice or roti.

Notes

Use tender ridge gourd.
Pre-cook frozen pigeon peas just until soft but still firm and then add to the curry.
When ridge gourd is not tender, you need not pre-cook pigeon peas. Cook ridge gourd and frozen peas together when preparing the curry. Or precook both before preparing the curry.
Milk - when adding milk to curry, keep the flame low and mix immediately to avoid curdling. For a vegan recipe, skip milk or use non dairy milk.
Nutrition - values listed below are approximate.

Nutrition