Gutti Beerkaya Kura / Ridge gourd masala curry

Beerakaya masala kura / Beerakaya Gutti Kura

Beerakaya also known as ridge gourd is a favourite in my family. I mostly prepare the ridge gourd fry which is very easy to prepare and very tasty too. I have heard about this Gutti beerakaya kura ( stuffed ridge gourd curry ) some time back. I was waiting to try my hand on this Beerakaya gutti Kura with some tender ridge gourd.

Today, I could get some fresh and tender ridge gourd from the vegetable vendor ( an old man ) who gets fresh green leafy veggies and other tender farm veggies every morning. I immediately tried this beerakaya masala curry. The ridge gourd masala curry was so delicious and tasty that even
my 8 year old daughter, Pari, liked it so much except that it was a bit spicy for her 😛. I promised her that I would reduce the spiciness for her the next time I prepare this curry. I always have a tough time adjusting the spiciness in my preparations as my man likes spice and my kids cant eat too spicy stuff. So next time I have decided to remove a portion of the curry before adding more spice. The removed portion will be reserved for my kids and the spiced version for my man. I will have a chance to eat a bit of both 😁.

This curry includes some nuts to give it a nutty flavor along with loads of onion for the masala. All masala curries in my home are prepared on the weekend or during special holidays because they are very dear to my man. He cannot enjoy it to the fullest if packed for lunch. He wants these masala curries to have them hot - straight from the pan to the plate 😋.

You might also like vankaya kotthimeera Karam ( coriander stuffed brinjal curry ) - a similar curry which is prepared with tender brinjals ( eggplants ).

Preparation

Dry roast the sesame seeds on a very low heat. Keep stirring continuously while roasting to avoid the chances of burning. When they change colour to a light brown, transfer to another plate.

In the same pan, dry roast the peanuts until they very well fried. Transfer to the same plate in which the sesame seeds were put.

Again in the same pan, add coriander seeds and fry them until you get a nice flavour or they change their colour to golden. Transfer to the same plate and allow all the fried ingredients to cool down.

In the meanwhile, peel the skin of the ridge gourd and cut them horizontally into 3" pieces. Put slits on each piece without separating them completely as shown in the picture. Keep them aside.

Now, grind coriander seeds, dry red chillies, peanuts, cumin seeds and sesame seeds  to a coarse powder.

To this coarse powder, add chopped ( cubed ) onions, garlic, salt and green chillies. Grind to a fine paste. This is the masala for our gutti beerakaya kura.

Stuff this masala into the slitted ridge gourd pieces and keep all of them aside.

Heat oil in a pan. Add mustard seeds. This is optional, but I like to have mustard seeds in almost all my preparations.

Once they splutter, add turmeric powder.

 Now gently place each of the stuffed ridge gourd pieces in the pan. Sprinkle little salt on these pieces. Do not put too much salt as we have already added salt in the masala.

Cover with a lid and cook on a low flame.

After 5 minutes, gently flip each of the ridge gourd pieces to the other side for even cooking.

Again cover with a lid and cook for another 5 minutes. Now, add any leftover masala in the pan and give a gentle mix. Take care not to break the pieces.

Cook covered on a low flame. If you see too much of moisture ( water content ) in your curry, then you can remove the lid and cook. Keep stirring in between very gently as the pieces might break. ( I broke some of my pieces ). Once the masala is well cooked and the ridge gourd pieces become soft, check for salt and spice. Add salt and chilli powder if they are insufficient for you.

Mix it well and cook for another 5 minutes. Switch off the flame and garnish with coriander leaves. Ridge gourd masala curry ( Gutti beerakaya kura ) is ready to be served along with hot rice.

Ingredients

Ridge gourd 500 g  ( OR 2 long pieces )
Oil 3 tbsp
Mustard Seeds 1/2 tsp
Turmeric powder 1/2 tsp
Coriander leaves to garnish

To Grind

Sesame seeds 2 tsp
Peanuts ( ground nuts ) 1 tbsp
Onion 200 g ( OR 3 medium sized )
Green chillies 3
Red chillies 2
Cumin seeds 1tsp
Coriander seeds 1/2 tbsp
Garlic 2

Method 

1. Dry roast sesame seeds, peanuts and coriander seeds separately until they change their colour to light brown. Transfer to another plate and allow them to cool.
2. In the meantime, peel the skin of the ridge gourd and cut them into 3" pieces. Put slits on them as shown in the picture above. Keep aside.
3. Grind roasted sesame seeds, coriander seeds, peanuts, dry red chillies and cumin seeds to a coarse powder. Add cubed onion, green chillies, garlic and salt to the coarse powder and grind to a fine paste. This is the masala for the curry.
4. Stuff the masala into the slitted ridge gourd pieces and keep aside. 
5. Heat oil in a pan and add mustard seeds. Allow them to splutter.
6. Add turmeric powder.
7. Now gently place the stuffed ridge gourd pieces in the pan and sprinkle little salt on them. ( take care not to add to much salt as we have already added salt in the masala ).
8. Cook covered for 5 minutes on a very low flame. 
9. Remove the lid and gently flip the ridge gourd pieces to the other side for even cooking. 
10. Cover with lid and cook again for another  5 minutes. 
11. Add the remaining masala if any and mix well. Cook on a low flame covered. 
12. If you see too much of water in your curry, remove the lid and cook on a low flame. 
13. When the masala is well cooked and the ridge gourd pieces become soft, check for salt and spice. Add more according to your taste and cook for another 5 minutes.
14. Remove from flame and garnish with coriander leaves. 
15. Serve hot with rice or roti.

Notes

• A pinch of garam masala can be added to enhance the flavour.
• 1 tomato can be pureed and added to get a little tangier taste. If adding the toamto, add the tomato puree after the ridge gourd pieces are cooked. After adding the tomato puree, cook the curry until the raw smell of the tomato vanishes.
• Tender ridge gourd tends to leave a lot of water, so in such cases, cook the curry uncovered. If you wish to have the curry like a gravy, you can cook it covered. 
• This is a semi gravy curry which goes well with both rice and chapathi.