Beerakaya Nuvvu Kura – Ridge gourd Sesame Stir Fry
Beerakaya aka Turai is a favorite in our family, available all year round and makes a regular appearance in our daily meals. Beerakaya Nuvvu Kura, a simple preparation with ridge gourd and roasted sesame seeds powder, a winning combination. Ridge gourd absorbs the flavors of spices beautifully to bring out a healthy, calcium rich, delicious stir fry that goes well with both rice and rotis.
Beerakaya Nuvvu Kura Recipe
Prep & Cooking: 30 mts
Serves: 3-4 persons
Cuisine: Andhra
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1/2 kg ridge gourd/beerakaaya/turai, peeled and chopped
1 large onion, finely sliced
2 green chillis, slit length wise
1 1/2 – 2 tbsps roasted sesame seeds/nuvvulu
1/4 tsp turmeric pwd
salt to taste
1/2 tbsp oil
For poppu/seasoning/tadka:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
3/4 tsp urad dal/minapappu
1 tsp channa dal/senagapappu (optional)
1-2 dry red chillis, tear and de-seed
few curry leaves
1 Sprinkle 3-4 tbsps of water to the ridge gourd pieces, salt and turmeric pwd and place lid. Cook on low to medium flame till the ridge gourd is almost cooked and the water evaporates.
1 While the ridge gourd is cooking, heat oil in a separate cooking vessel, add mustard seeds and let them splutter. Add cumin seeds, urad dal and red chillis and saute for a mt till the dal turn red and you get a nice aroma. Dont burn the spices. Add curry leaves, green chillis and onions and saute for 4-5 mts.
2 Add the cooked ridge gourd and combine. Cook on high to medium flame for 2-3 mts. Lower heat, add the roasted sesame seeds pwd and combine. Cook without lid for a mt and turn off heat. Serve hot with steamed rice or rotis.
By Sailu • Nov 15th, 2008 • Category: All Recipes, Andhra Recipes, Stir Fry Recipes, Vegan Recipes, Vegetables, Vegetarian Recipes
Hello Sailu garu,
I make this version of beerakaya nuvvupodi koora without the onions. A prized recipe from my mother-in-law. Will try your version. Thank you for posting this one. Its winter and love the variety of the veggies available during this season. I always watch out for your posts, am sure there’s more interesting stuff rolling by! The picture looks delectably delicious, as always!
-Padma
Dear Sailu, I have just tried out your recipe for lunch today…. found it quick & easy to prepare, yet absolutely delicious…this recipe is now a family favourite. My teenage daughter says it’s ideal for a toasted sandwich filling…we love your recipes…Thank you so much.
Hi dear Sailu…
hehehe…..
The recipe luks so delicious…..Plz do post more of the cakes recipes..plz do update any of ur recent Suvastra collections….waiting 2 see them…its been a very long time….
Im so happy n excited 2 tel u tht wen I 1st browsed the net 2 luk 4 sum andhra recipes i found urs n wen i tried it came out as a big hit at home. Tho im far from my hometown Kakinada im able 2 go thru ur recipes instead of callin my mom always 4 the recipes…:)Kudos 2 u 4 this lovely site…
Hope u dont mind if i drop in 2 ur howz wen i visit Vizag in future….
Simple but looks very delicous this curry.
Hi Sailu, I have been following your blog for almost 1 year, secret admirer of you. It’s fascinating to see simple yet delightful recipes. I love cooking and I try to post my favorites in our website as well.
I almost try all of your recipes and they come out wonderful.
Wondering if you have a recipe for cranberry chutney (our south Indian version), if so, please post it. I have tasted it few years ago in a party and loved it so much. Appreciate it.Thank you.
Hi,
Sailu, first of all you are doing a great job with your site.
I really am amazed at the amount of effort you put in to this site.
I have a 5 year old son. Therefore, I really read with interest your updates about Nihal.
can you suggest me an indian snack which can be baked so that it is not greasy.
I looked every where but could not find it.
Thanks and waiting for your reply.
great job! sailujee can i ask u instead of boiling turai, can we directly cook with tempering ? thanks
Yes, you can directly cook turai after the tempering. I prefer the other method of first cooking the ridge gourd till soft and the water evaporates before adding to the tempering.
Sometime back had been to a highway restaurant ,which very unusually served South Indian Thali(generally its punjabi /maharashtrian/Gujrati Thali )and i found this type of veggie in that thali, i thought it might be sumthing with bottlegourd but the Waiter told me its berak or sumthng like that.His accent was hard to follow, so even after numerous attempts by the poor soul i finally gave in and simply dig in the rotis in that veggies thinking i m eating bottle gourd…now i know wht i ate that day
Hi,
Sailu, i tried ur chicken meat balls. it was great my whole family loved it. it was great. thank u so much.
Beerakaya is something i only use to make bajji. not the deep fried ones, but the sauted and ground chutney like bajji which i think descends from Andhra cuisine. my mom makes it and our cooking is a medley of Kerala, Tamil and Andhra
I had nice tender ridge guords and was wondering what to do with it and there you post a perfect recipe for it. Tried for lunch and it came out so tasty. the RGs were so tender that it tasted so sweet. the sesame seeds adds on to the taste. This one’s for keeps. Thank you.