Beera Kaya Kura Andhra Style (Ribbed Gourd Curry Andhra Style)

Image(The above photo is of Gaajar Gadda & Kosu Kura and the other is Beera Kaya Kura)

It took me awhile to get used to the different vegetables eaten in South India and now I simply love them. At first I turned away because I felt they were gourds and not to be eaten, but as I learned more and tasted these little rockets I fell in love. I hope Americans and Indians love this traditional recipe that is made by my family here in Andhra.

Beera Kaya/ Ribbed Gourd Curry


3 Green Chilli sliced down middle & cut in half with seeds (below is a photo of the Indian Chilli I use- choose something similar in your stores)Image2-3 Garlic Cloves with skin removed and smashed

2 TBS Oil (do not use Olive Oil but a peanut oil or sunflower oil)

1/2 Tbs Red Chili Powder (In India I prefer the Three Mangoes Mirchi brand of red chili pwdr)

1/2 Red or White Onion diced

2-3 Small Beera Kaya/ Ribbed Gourd diced (see photo below on size as it ensures the best taste. The long ones are hybrids and are not as tasty)


1/3-1/2 Cup Water

Salt to taste


In a heavy bottom pot with lid heat oil and add onion, green chilis, & garlic. Saute 1-2 minutes. Add everything except water and saute for another 2-3 minutes stirring often. Add the water and stir on high until mixture begins boiling. Turn heat on Medium and boil mixture 10-15 minutes covered stirring occasional so it does not stick to bottom. Curry will be slightly wet but not watery. Turn of heat and let it sit in pot undisturbed for 10 minutes.



Potato & Long Eggplant Curry

This recipe is low fat, low sodium, high energy, less spice and heat (karaam). You can accompany the dish with any kind of roti, tortillas, or by itself topped with curd and some spring onions!


  • 5-6 small long eggplants diced into round circles
  • 2-3 small tomatoes chopped w/ all juices
  • 3 potatoes diced
  • 1 green chili (mirchi) sliced in half and cut into segments
  • 1 whole onion diced
  • 1 small bunch of coriander/cilantro/Chinese parsley washed and minced
  • 2 TBS salt
  • 1 TBS Olive Oil

Dry Spices:

1/4 tsp cumin

1/2 Tbs coriander powder

1/4 tsp Tumeric

1/2 Tbs Red Chili powder

1/4 tsp black mustard seed

1 string of curry leafs

1- 1 1/2 Cups water

In a skillet or vessel heat olive oil, mustard seed, cumin, onion and green chili for 2 minutes. Add curry leafs and rest of Dry spices & 1 Tbs of salt. Stir on medium heat for 1 minute slowly adding 1/2 cup water. Add potatoes, cover and get them al dente. Add tomatoes, cover and cook for 5 minutes adding water as needed. Add eggplant, cover and 1 Tbs of salt, and 1/4 cup water and mix in well. and cook for another 7-10 min until eggplant is tender and the seed center is whole not falling out. Once done add coriander leaf, turn off heat and keep covered. Serve with anything. Can adjust recipe with all ingredients. Image