బీరకాయలో ఈ ఒక్క పొడి వేసి కూర చేయండి అన్నం చపాతీలలోకి అదిరిపోద్ది Beerakaya Masala Curry

Ingredients

• 300 g Ridge Gourd (Beerakaya) (Lightly peeled, cut into medium pieces; test for bitterness before using)
• 1 medium Onion (Sliced thinly)
• 2 medium Tomato (Diced)
• 3 pieces Green Chili (Sliced lengthwise; adjust to taste)
• 10 g Curry Leaves (Fresh leaves)
• 3 Tbsp Vegetable Oil (Neutral oil such as canola or sunflower)
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• 1 tsp Bengal Gram (Chana Dal)
• 1 tsp Toor Dal (Pigeon Peas)
• 1 tsp Turmeric Powder
• 1 Tbsp Red Chili Powder (Adjust heat to preference)
• 1 tsp Salt (Or to taste)
• 2 Tbsp Fresh Coriander (Cilantro) (Finely chopped for garnish)
• 2 tsp Coriander Seeds (For spice powder)
• 4 pieces Cloves (For spice powder)
• 20 g Dried Coconut (Thinly sliced; for spice powder)
• 8 pieces Garlic Cloves (For spice powder)

Instructions

1. Prepare Ridge Gourd

   Lightly peel the ridge gourd, cut it into medium-sized pieces, and taste a small piece to ensure it is not bitter. Discard any bitter pieces.

   Time: PT5M

2. Prep Remaining Vegetables

   Slice the onion thinly, dice the tomatoes, and cut the green chilies lengthwise.

   Time: PT5M

3. Temper the Spices

   Heat oil in the skillet over medium heat. Add mustard seeds, cumin seeds, chana dal, and toor dal. Stir until the seeds crackle and the dals turn golden.

   Time: PT2M

   Temperature: Medium heat

4. Sauté Onions and Chilies

   Add the sliced green chilies and onion pieces. Sprinkle a pinch of salt and turmeric powder. Sauté for about 2‑3 minutes until the onions become translucent but not browned.

   Time: PT3M

   Temperature: Medium heat

5. Add Curry Leaves

   Toss in the fresh curry leaves and stir for 30 seconds.

   Time: PT30S

   Temperature: Medium heat

6. Cook Ridge Gourd and Tomatoes

   Add the ridge gourd pieces and diced tomatoes. Mix well, cover with a lid, and let cook on low flame, stirring occasionally, until the gourd is tender (about 8‑10 minutes). No extra water should be added.

   Time: PT10M

   Temperature: Low heat

7. Roast Spice Powder Ingredients

   In a separate small pan, dry‑roast coriander seeds, cumin seeds, cloves, sliced dried coconut, and garlic cloves over low‑medium heat until fragrant and lightly browned (about 5 minutes).

   Time: PT5M

   Temperature: Low‑medium heat

8. Grind the Roasted Spices

   Transfer the roasted mixture to a blender or mixer jar, let it cool slightly, then grind to a fine powder.

   Time: PT2M

9. Season the Curry

   When the ridge gourd is soft, add red chili powder, salt to taste, and the freshly ground spice powder. Stir thoroughly to combine.

   Time: PT2M

10. Finish Cooking

    Cook uncovered for another 2‑3 minutes until the oil separates and rises to the surface.

    Time: PT3M

    Temperature: Medium heat

11. Garnish and Serve

    Turn off the heat, sprinkle chopped fresh coriander over the curry, give a final gentle stir, and serve hot with rice or chapati.

    Time: PT1M

Nutrition Facts

Calories

120

Protein

3 g

Carbohydrates

12 g

Fat

6 g

Fiber

3 g