Indian food, Andhra recipes and Global cuisine inspired cooking

Indian Food, Andhra cuisine, North and South Indian Recipes, Ayurveda, Traditional Cooking
"There are many little things that you can do for anyone, anytime, for no other reason than because you care - things may cost you little or nothing but could mean the world to those on the receiving end.'"

Kodi Guddu Beerakaaya Kura - Egg - Ridgegourd Curry

Print Posts

Boiled eggs are cooked in combination with vegetables like ridgegourd, drumsticks, potatoes, tomatoes and minced meat (kheema) and fresh prawns in our parts. One delectable combination is the pairing of ridge gourd with boiled eggs, a delicious Andhra style curry. Today’s milk based gravy dish, with very few ingredients, transforms a simple egg curry into a delicious meal along with hot rotis or rice.

Kodi Guddu Beerakaaya Kura - Eggs cooked in ridgegourd and milk

The subtle sweet flavor of the ridge gourd simmered in milk gives sweetish overtones to the dish but the use of dry red chillis as well fresh green chillis lends the egg curry a bit of spice too. So all those who think Andhra cuisine is spicy, this recipe should prove them wrong.:)

Kodi Guddu Beerakaya Kura Recipe

Prep & Cooking: 40 mts

Serves 4 persons

.

Ingredients:

250 gms ridge gourd, peeled and chopped

4 boiled eggs, make 3 slits along the sides

1 large onion, finely chopped

1/2 tbsp oil

1/2 tsp mustard seeds

1/2 tsp cumin seeds

2 dry red chillis, de-seed and tear

2-3 green chillis, slit length wise

4-5 garlic flakes, slightly crushed

12-15 fresh curry leaves

big pinch turmeric pwd

salt to taste

3/4 cup low-fat milk

1 Drizzle half a tsp of oil in a vessel, add pinch of turmeric pwd, add the slit boiled eggs, roast them for a mt, remove and keep aside.
2 In the same vessel add the remaining oil. Add the mustard seeds, let them splutter, next add the cumin seeds and let them turn slightly brown. Add the crushed garlic, dry red chillis, curry leaves, green chillis and combine.
3 Add the chopped onions and saute till transparent. Add the chopped ridge gourd and combine. Cook for 8-10 mts on low to medium heat, stirring once in a while. You will find it leaves water, let it cook in its water.
4 Add salt and cook for another 4-5 mts on medium flame. Add the milk and increase flame and go on stirring while it cooks and you get the curry consistency. This should take about approx 8-10 mts.
5 Reduce flame, add the boiled eggs, place a lid and simmer for 5 mts. Turn off heat and serve hot with rotis or white rice.

Kodi Guddu Beerakaya Koora - Eggs cooked in ridgegourd and milk
These icons link to social bookmarking sites where readers can share and discover new web pages.
  • Digg
  • del.icio.us
  • StumbleUpon
  • Ma.gnolia
All images and content on Sailu's Kitchen are copyright protected | Please Ask First
Tagged as: ,
Enjoyed the post? Subscribe to 'Sailu's Kitchen' to receive recipes via email
Enter your email address:

By sailu • Sep 24th, 2007 • Category: All Recipes, Andhra Recipes, Curries & Gravies, Dairy & Milk, Egg Recipes

12 Responses »

  1. Recipes » Recipes September 24, 2007 9:29 am on September 24th, 2007 at 8:29 am:

    [...] Kodi Guddu Beerakaaya Kura - Egg - Ridgegourd Curry So all those who think Andhra cuisine is spicy, this recipe should prove them wrong.:). Kodi Guddu Beerakaya Kura Recipe. Prep & Cooking: 40 mts. Serves 4 persons . Ingredients:. 250 gms ridge gourd, peeled and chopped … [...]

  2. padma on September 24th, 2007 at 8:31 am:

    I think this is a patented dish from Vizag. My mother prepares this often and also adds dried prawn fish (endi rayellu) to it. It tastes heavenly!

  3. Happy Cook on September 24th, 2007 at 12:38 pm:

    I love andhra food.
    This dish looks really delicious.
    Looking to you site i have seen lots of delicious recipes. Especially the kheema kofta curry.

  4. mandira on September 24th, 2007 at 3:51 pm:

    sailu, the eggcurry is delicious. I will have to try that. Also, send the plantain curry for JFI: Banana to me. I am also accepting plantains. :)

  5. Nabeela on September 24th, 2007 at 9:44 pm:

    I love anything with eggs….I’m sure I’ll devour this curry if I ever make it. Thanks for posting it!

  6. Suganya on September 25th, 2007 at 2:16 am:

    How many more egg gravies are you going to treat us with? Love everyone of them :)

  7. Kruthika Sridhar on September 25th, 2007 at 6:34 pm:

    Am an eggeterian and this recipe looks absolutely fab and yummy!Cant wait to try this out :-) You have a great blog.Keep up the good work!:-))

  8. vani on September 28th, 2007 at 7:04 am:

    Sailu garu,

    For set dosa ………recipee…..can i try without parboiled rice? will it come properly?

    pl….answer me.

    vani.k

    Sure do try it without parboiled rice, Vani. It will be fine too.

  9. veni on December 10th, 2007 at 1:18 pm:

    I tried even this recipe- turned out great.
    So far i never cooked beerakaya for guests but
    from now on I will, u know what i mean.

    thanks for the recipe.

  10. Vishnu Varma on March 3rd, 2008 at 9:29 am:

    Thanks for your contribution to carry our culture forward through the cuisine.

    I tried another way to get eggs absorb more spices from the gravy, slicing them into small circles using an egg-slicer, dipping them in egg, salt and pepper mix and toasting them on a pan, before adding them in. Worked very well.

    I also like the dry shrimp/prawn variety that someone else suggested here.

  11. Swathi Amarala on July 29th, 2008 at 8:27 am:

    Hi Sailu,

    All your recipes are too good. Appreciate your effort of maintaining this website.

  12. elcy on November 26th, 2008 at 3:02 am:

    hi sailu

    my mummy makes scrambled egg fry by adding beerakaaya skin to it… try it out it wud be very nice….

Leave a Reply

I welcome your comments/feedback that are constructive and useful to all. I try to respond to every query/comment made here. However, sometimes due to time constraints I may not be able to respond. Your inputs are highly appreciated. Thank you.