Beerakaya Ulli Karam

Serves 4

4-5 ridge gourds, peeled and chopped into 1 pieces that are 1/2 thick
a little oil

For the wet masala:
1 big onion, diced, about 2 cups
1 tbsp of oil

For the dry masala:
1/2 tbsp chana dal
1/2 tbsp urad dal
1/2 tsp whole cumin seeds
1/2 tsp whole mustard seeds
2 dried red chillies (optional)
A spot of ghee

Sugar and salt to taste

note: steps 1,2,3 can be carried out simultaneously as a parallel process

1. Ridge gourds: Heat the oil in a big pan and add the chopped ridge gourds. Cook uncovered as the
ridge gourds will release plenty of water. Cook for several minutes. Test with a knife and see if the
pieces of ridge gourd are soft. Be careful to not overcook as the gourds will become mushy.

2. Wet masala: Heat the oil in a pan and fry the onions until light brown. Grind to a coarse paste with a
little salt. Set aside.

3. Dry masala: In a little bit of ghee, dry roast the chana dal, urad dal, cumin seeds, mustard seeds and
red chillies (in this order) until a fragrant smell is released, taking care to not over-darken or burn the
lentils and spices. In a dry grinder or coffee grinder, coarsely grind the spices. Add this dry spice mixture
to the ground onion paste and mix well.

4. Final assembly: Stir in the onion masala into the cooked ridge gourds which should be cooked and
moist, but not too watery. Add salt and sugar, about a teaspoon or so, to taste. Cook on the flame for a
few minutes. Serve hot with rice

Ingredients
Ridge gourd - 2 to 3, medium size, peeled and chopped into small pieces (use tender ridge gourd)
Tomatoes - 2, finely chopped
Onion - 1, finely chopped
Green chilies - 2, slit length wise
Turmeric powder - 1/4 tsp
Red chili powder - 1 tsp
Coriander powder - 1/4 tsp
Methi powder - small pinch (roasted fenugreek powder)
Saunf powder - large pinch, (aniseed)
Jaggery - 1/2 tsp (or sugar)
Coriander leaves - 1 tbsp, finely chopped
Poppu/Tadka/Tempering:
Mustard seeds - 1/2 tsp
Garlic cloves - 5, lightly crushed
Curry leaves - 1 sprig
Cooking oil - 1 tbsp
Method
1.Heat oil in a cooking vessel, add the mustard seeds and allow to splutter. Add crushed garlic and curry
leaves and saute for a few seconds.
2.Add the chopped onions and green chilies and saute for 4 mts. Add turmeric powder and chopped
ridge gourd and cook on low to medium flame for 4 mts.
3.Place lid and cook for 10 mts. Add red chili powder, coriander powder. saunf powder and roasted
methi powder and cook for 2 mts.
4.Add the chopped tomatoes and cook with out lid for 5 mts. Place lid and cook for 5 mts. Add a small
cup of water, salt, jaggery and garam masala powder and place lid.
5.Cook on medium flame till it reaches curry consistency. Once done, remove onto a serving bowl and
garnish with chopped coriander leaves.
6.Serve warm with rice or rotis.
Tips
Towards the end of the cooking process, you can add a pinch of garam masala as a variation to the
above curry recipe.
If you do not have roasted methi powder, you omit it OR add 1/4 tsp of kasuri methi (dried fenugreek
leaves) when sauteing the onions.
Beerakaya Tomato Kura, an Andhra style vegetarian curry that is simple and quick to make. Ridge gourd
tomato curry goes well with rice and rotis.