పెరుగు వేసి ఇలా బీరకాయ కూర చేయండి సూపర్ టేస్ట్ ఉంటుంది👌Beerakaya Curry In Telugu

Ingredients

• 300 grams Bitter Gourd (washed, peeled, cut into 1‑inch pieces)
• 3 tablespoons Vegetable Oil (for frying)
• 1 teaspoon Green Gram (Split) (roasted if desired)
• 1 teaspoon Split Mung Bean (split moong dal)
• 0.5 teaspoon Cumin Seeds
• 0.5 teaspoon Fenugreek Seeds
• 1 medium Onion (thinly sliced)
• 1 teaspoon Ginger Garlic Paste (fresh or store‑bought)
• 5 leaves Curry Leaves (fresh)
• 1 teaspoon Turmeric Powder
• 1 teaspoon Salt (adjust to taste)
• 1.5 teaspoons Red Chili Powder (adjust heat)
• 1 teaspoon Coriander Powder
• 0.6 cup Plain Yogurt (unsweetened, at room temperature)
• 0.6 cup Water (adjust for desired gravy consistency)
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 0.5 teaspoon Garam Masala Powder (optional, add at end)

Instructions

1. Prepare Bitter Gourd

   Wash the bitter gourds, peel off the skin, and cut into 1‑inch pieces. Set aside on a plate.

   Time: PT5M

2. Gather & Measure Ingredients

   Measure all spices, slice the onion thinly, and have the ginger‑garlic paste, curry leaves, yogurt and water ready.

   Time: PT5M

3. Heat Oil

   Place the pan on medium‑high heat, add 3 Tbsp oil and let it heat until shimmering.

   Time: PT2M

   Temperature: medium‑high flame

4. Fry Whole Spices

   Add green gram, split mung bean, cumin seeds and fenugreek seeds. Fry, stirring constantly, until they turn aromatic and slightly golden.

   Time: PT2M

   Temperature: medium‑high flame

5. Sauté Onions

   Add the sliced onion to the pan. Fry, stirring occasionally, until the onions turn soft and golden brown.

   Time: PT4M

   Temperature: medium flame

6. Add Ginger‑Garlic Paste & Curry Leaves

   Stir in the ginger‑garlic paste and fresh curry leaves. Fry for about 1 minute until the raw smell disappears.

   Time: PT1M

   Temperature: medium flame

7. Add Turmeric

   Sprinkle 1 tsp turmeric powder and mix quickly.

   Time: PT0.5M

   Temperature: medium flame

8. Fry Bitter Gourd High Heat

   Add the bitter gourd pieces, increase the heat to high, and stir‑fry for 2 minutes so the pieces get a light coating of oil.

   Time: PT2M

   Temperature: high flame

9. Initial Steaming

   Reduce heat to medium, cover the pan with a lid and let the bitter gourd steam for 3 minutes.

   Time: PT3M

   Temperature: medium flame

10. Season

    Uncover, add salt, red chili powder and coriander powder. Stir to coat the vegetables evenly.

    Time: PT1M

    Temperature: medium flame

11. Add Yogurt and Water

    Lower the flame, gently whisk in the yogurt followed by water. Stir to combine without curdling.

    Time: PT2M

    Temperature: low flame

12. Cook Until Tender

    Cook uncovered on medium flame, stirring occasionally, for 6‑7 minutes until the bitter gourd is soft and the gravy thickens to your liking.

    Time: PT7M

    Temperature: medium flame

13. Finish & Garnish

    Stir in chopped fresh coriander (and optional garam masala). Turn off the heat.

    Time: PT1M

Nutrition Facts

Calories

240

Protein

7g

Carbohydrates

12g

Fat

15g

Fiber

5g