Beerakaya Koora

Ridge gourd, also known as loofah, cooked with South Indian spices
Ingredients - Serves 4
  • 600 g ridge gourd or loofah, peeled and diced
  • 250 g onion, chopped
  • 2 tsp chana dal (split chickpeas)
  • 2 tsp urad dal (black gram)
  • 1 tsp mustard seeds
  • 4-5 dried red chillies, broken into small pieces
  • 1 tsp turmeric powder
  • ½ tsp red chilli powder
  • 8-10 curry leaves, optional
  • 2 tbsp oil
  • Salt, to taste
  1. Heat oil in a saucepan. Fry chana dal and urad dal until they start to brown. Add mustard seeds, dried red chillies and curry leaves. Fry until the mustard seeds start to splutter
  2. Add chopped onion and saute until soft and translucent. Mix in the ridge gourd. Ridge gourd contains a lot of water which will be released. Allow it to cook in its own water until soft. The water should evaporate completely
  3. Add turmeric, red chilli powder and salt and mix well. Serve hot with rice
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