Sep 14, 2017

Beerakaya Nuvvula Masala Kura ~ Ridge Gourd with Sesame Seeds Masala

When I was a kid, Mom used to make very limited varieties with Beerakaya either Pachadi/Chutney or Beerakaya Palakura (with milk), as dad prefers only these varieties compare to any other masala curries with it. Beerakaya Chutney tastes so good with Rice and Beerakaya milk based curry is divine when you pair it with pulka. So I haven't witnessed many varieties with this tender veggie Beerakaya. However due to high yield of Beerakaya/Turai in my garden from the past 2 years I have been interested in exploring more recipes with it. In exchange of beerakaya to my friends and neighbors I did get their version of Beerakaya recipes, Win-Win! :-) So today I am bringing a Andhra delicacy recipe with this veggie "Beerakaya Nuvvula Kura" that is shared by my beloved music (sangeetam) teacher Meenakshi Anipindi. This recipe is so tasty and sesame masala adds more creaminess and richness to this dish, this taste good with rice or roti.  Here is the recipe, Njoy!

Beerakaya Nuvvula Kura ~ Andhra Delicacy

Beerakaya - 3 mediu
Onion - 1 medium
Green Chili - 2
Oil - 2 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp 
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 ( 2 stems)
Turmeric Powder - 1/2 tsp
salt - 1 tsp ( adjust per your taste)

Sesame Masala:
Sesame Seeds - 2 Tbsp
Rice - 1 Tbsp
Red Chili - 1 
Milk - 1 Tbsp

Preparatory Steps:
  • Trim edges and peel Beerakaya/Turai, wash thoroughly, chop into small pieces (I always use my Vidalia Wizard for chopping, now my kids are trained to use it and they are my little 'chopping' helpers in the kitchen :-)).
  • Chop onion and green chili and set aside.
  • Sesame Masala: Dry roast sesame seeds and rice together along with red chili in the non-stick pan for 2 min. Let it cool and grind in the small mixie jar until it becomes coarse, then add 1 tbsp milk and grind again until it becomes into smooth paste.

  1. Heat non-stick pan and add oil to it. Once the oil is hot, add chana dal, urad dal, cumin, mustard seeds. Saute until mustard starts spluttering, then add curry leaves and followed by turmeric powder. Add chopped onion and green chili to the tempering and sauté until onion becomes translucent and tender. 
  2. Add Beerakaya/Turai pieces to the pan and mix well or toss it so that everything mixed well. Close the lid and let it simmer on medium to low heat for 15 min. 
  3. After 15 min, Beerakya/Turai becomes tender and comes together as gravy, add 1 tsp salt to it and, simmer for 5 more minutes. Now add sesame masala to the gravy and mix it well. Increase the heat to medium to high and cook for another 5 min (with out closing lid) or until gravy comes together and becomes thick. 
  4. Now taste and adjust any salt/seasonings and top with Cilantro and switch off the stove. After 5 min transfer to serving bowl and enjoy with white rice or warm roti. 
  • Be careful when you are dry roasting sesame seeds, they can quickly get burned as they are very delicate,  keep them on watch when you are roasting. 
  • I usually make this curry mild so that kids enjoy and it goes well with roti. If you prefer little spicy version you can add red chili in tempering and add increase red chili in sesame masala or increase green chili. However I do not suggest to add red chili powder to this curry, as usually the red chili  powder doesn't get infuse well in milk based curries. 
  • Sesame seeds masala adds creaminess and rich ness to this dish, and these beerakaya are from my garden, they are very tender and this curry tasted absolute delicious and divine.
will be back with another simple, delicacy dish
take care until then

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