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Home Cooking for Singles

Easy cooking Ideas for Singles #60- Berkaaya koora or Ridged Gourd Curry

by Harjeet Kaur
March 2, 2016
in Cooking for Singles, Foodie
3 min read
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IMG_9778-001

This Easy cooking Ideas for Singles #60- Berkaaya koora or Ridged Gourd Curry is very easy to cook. I never liked ridged gourd and do not remember eating it before I became a mom. After my son was born, my mother-in-law cajoled me into eating it. Since then I have been cooking it in different ways. A ridge gourd is also commonly known as Turai in North India and Berkaaya in South India. Its white pulp is spongy and after cooking it is very soft and hence, easily digestible. It’s well-known for the health benefits as it is high in fiber, vitamins and is said to keep the sugar levels in control when consumed regularly. The nutritional value of gourd makes it appropriate for maintaining health and weight loss. It’s excellent cooling properties are a boon in our blazing hot summer.

I have organic ridged gourd growing in my backyard.It has entwined itself on my clothesline. I plucked one and made this light curry with milk. I should have plucked it when it was still tender but the end result was good, so it is okay I guess. The peel which is high in fibre is also edible and need not be thrown away. I used the hard and ridged skin of the gourd to make tangy, spicy chutney (next blog); yes with the skin and it is in fact yummy.

The ridged gourd is useful even after it dries out on the vine.The fibrous matter of the marrow-like fruit, which is dried and used as a bath sponge is known as a Loofah. The spongy texture is ideal for exfoliating dry skin to keep it smooth and soft. Loofahs soften when wet and harden up again when they dry  and one should always dry it well I always prefer these plant-based loofahs to the  plastic bath poufs as they are natural and better for the skin.

How I digress! Let us come back to the easy delicious curry cooked with ridge gourd and milk. It goes well with rice and roti. My mom used to cook it with milk too but it did not have the south Indian tempering ingredients added to it.

berkayaberkaya1

Ingredients:

1/2 tbsp ghee or oil

¼ tsp split Bengal gram

¼ tsp black gram split

½ tsp mustard seeds

5-6 crushed garlic cloves

8-10 curry leaves

1 large onion finely chopped

2-3 green chilies slit length wise

2-3 dried red chillies

1 ridge gourds peeled and chopped into small pieces

1/2 tsp red chilli powder

¼ tsp turmeric

Salt to taste

½ cup milk

Chopped coriander leaves for garnish

berkaya2

Heat the ghee in a pan. Add mustard seeds and let them splutter and then add the dals. Add the crushed garlic cloves and curry leaves and stir fry for a few seconds.

Add the chopped onions, red and green chilies and sauté till the onions turn pink. Add the chopped ridge gourd pieces, mix well and cook on medium heat for 5 minutes. Add red chilli powder, turmeric powder, and salt and mix well.

Add the milk and simmer after covering it with a lid and cook further for another 10 minutes.

Once the curry is nice and thick, garnish with fresh coriander leaves and serve hot with rotis or steamed rice.

IMG_9760-001

Easy cooking Ideas for Singles #60- Berkaaya koora or Ridged Gourd Curry is good for babies too and ideal for the whole family.

 

 

Tags: berkaayaberkaaya kooracurrygreen chiliesmilkonionred chilliesridged gourd
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Harjeet Kaur

Harjeet Kaur

My writing was limited to school essays and projects for my kids and out of the blue, my writing career began with writing articles for the magazine section of a reputed national newspaper. I rediscovered my best subject at school and began writing with gusto. I had a weekend column in the newspaper which was well appreciated. I started off writing about Interiors and Gardens and later diverse topics like Fashion, trends, food and events in the city. Juggling my time between various jobs down the years and my writing, I have written content for fliers, brochures for colleges, speeches, social media content and also website content. I love writing and I am open to writing on a plethora of topics. My blog has some interesting insights into my life and travels but now it is mainly a food blog as I am growing organic vegetables and cooking my own produce is very therapeutic. Read my blogs to know me better. I write from my heart and what I write is what I feel... I feel a feel, A funny feel A funny feel, feel I! If you feel the feel I feel You'll feel the same as I!!

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Comments 0

  1. Kalpana says:
    5 years ago

    Love ridge gourd for exactly the reasons you specified! My husband hated it until I cooked it this way 🙂 He said it was an unrecognisable goop when his mom made it :D:D. It cooks so fast when it is tender that the green colour remains intact. I don’t add turmeric and red chillies for this reason alone 🙂

    Reply
  2. anecdotesofmylife says:
    5 years ago

    Hahahah….glad he likes your cooking to his moms..which is a rarity :p Even when we cook it Punjabi style we don’t add turmeric and dry red chilies or even the tadka…..and in bhartha too. But I like a little bit of chili powder. Mom used to just put adrak hari mirch.. onion and torai. But I never used to eat it.

    Reply

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