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.



One thought on “Beera Kaya Kura Andhra Style (Ribbed Gourd Curry Andhra Style)

  1. Pingback: Beerakaya Koora (Ridge Gourd Curry/Turai Bhaji) – 1 | ãhãram

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