Once in a while i make ridge gourd curry at home as a side dish for chapati/ roti. They taste great with plain rice too, topped with ghee is just the ultimate. My friend Padma who hails from Andhra makes this gravy calling it pachadi, typically any curry is termed pachadi in telugu i guess…. and she perfects it every time making it mouthwatering. I learned this recipe from her and ever since its been a part of routine to make this curry either as a gravy for rice or side for chapatis. This gravy is slightly different from what we use to make back home, here more tomatoes are added which gives a hint of tangy feel and brightens the gravy with dark orange tinge. This is finger licking good, do try it and now lets see how to make this scrumptious curry…..
RIDGE GOURD CURRY RECIPE / RIDGE GOURD GRAVY RECIPE / BEERAKAYA CURRY RECIPE / TURAI KE SABJI / SUBZI / SOUTH INDIAN MAIN / NORTH INDIAN SIDE DISH RECIPES / SIDE DISH RECIPES / CHAPATI ROTI SIDE DISH RECIPES / PEERKANGAI GRAVY / LUFFA RECIPES / NORTH INDIAN GRAVIES / VEGETARIAN GRAVIES / SEMI THICK GRAVY RECIPES / ANDHRA RECIPES / HEERAY KAYI GRAVY / GHIYA TORI RECIPES / NERUA RECIPES / PEERKANGAI RECIPES / TORAI RECIPES
| Ingredients | |
| Ridge Gourd / Turai / Peerkangai / Beerakaya | 2 medium sized |
| Onion | 1 cup (chopped) |
| Tomatoes | 1 & 1/2 cup (chopped) |
| Ginger | 1 inch (crushed) |
| Garlic | 5 cloves (crushed) |
| Green Chili | 1 (slit open) |
| Turmeric powder | 1/4 teaspoon |
| Red Chili powder | 1 teaspoon |
| Coriander powder | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Split black gram | 1/4 teaspoon |
| Curry leaves | a few |
| Coriander leaves | 1 Tablespoon (chopped for garnish) |
| Salt | 1 teaspoon (or to taste) |
| Water | 1/2 cup |
| Oil | 2 Tablespoons |
| Garam Masala powder | 1/2 teaspoon |
Peel the dark rough ridges and chop the gourd into small pieces and keep aside. Chop the onions and tomatoes. Crush the ginger & garlic with a stone mortar to make a coarse paste. Now heat oil in a kadai or pan and splutter mustard, cumin seeds, split black gram and curry leaves. Saute the onions, green chili for few minutes, then add ginger and garlic. Fry them till the raw smell goes away. Add the chopped tomatoes, cover and cook for couple of minutes.
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Now add the chopped ridge gourd pieces along with turmeric powder, red chili powder, coriander powder & salt. Saute well and add water to it. Bring the flame to medium low, cover again and cook for 5 minutes. By this time the gourd becomes soft and kind of blend with the gravy. You may add garam masala at this stage if you like. Simmer thicken desired thicken and switch off. Garnish with coriander leaves and serve as a main for rice or side dish for chapati!
Notes
Choose tender ridge gourd for this recipe, matured ridge gourd may be very tough to blend with the gravy.
Adding garam masala makes it taste one notch up. If you want to make it special then add about 1/2 teaspoon in the end.
Coriander powder is added to balance the spice level and to give thickness to the gravy. Youmay adjust according to you preference.
This recipe makes 3-4 servings.
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