Showing newest posts with label Ridge Gourd. Show older posts
Showing newest posts with label Ridge Gourd. Show older posts


Stuffed Ridge Gourd / Gutti Beerakaye / Bharwa Thurai

Stuffed Ridge Gourd:


Ridge gourd - tender 2-3
Ginger-garlic paste
Onion paste
Chili powder
Sesame oil few spoons.

To be Toasted and Powdered:

Coriander seeds 2 spoons
Cumin seeds 1 spoon
Pepper 1/2 spoon
Cloves 2
Cinnamon 1 stick
Poppy seeds 1/2 spoon
Sesame seeds 2 spoons
Dry red chilies 5
Dry coconut 2 spoons.


Peel the ridges and cut the veggie into big chunks. Slit them twice and stuff them with powdered spices.

In a wide wok, heat oil and fry ginger-garlic and onion...add the remaining spice powder. Now add the veggies, cover and cook, till tender.

Serve to go with your rotis or plain steamed rice.


Ridge Gourd Masala with Shrimps - Very Ethnic!!!

Prawns - Redgegourd Masala:(Country Style)

Iral-Peerkankai Masala. Iral-Peerkankai Thokku. Iral Masala. Prawn Masala.

Nothing fancy today(as tho' it used to be everyday, huh?), okay okay usual simple food, alright. Well, the picture didnt turn out perfect(I know, as always)but you got to give me some credit for trying this recipe! I made this Iral Masala Thokku during my last vacation (Home-India). It sure makes a lot of difference to use fresh prawns than the frozen ones(and that too cooked!!). Anyhow...coming to ridgegourd, its been ages I have seen this vegetable, so when I was in India, just made use of all the possible native(?)vegetables. And pairing with shrimps is totally upto you,...I can never put any vegetable' in my mouth unless it looks or smells like fish/meat:( Too bad, spoiled to the core.

Vegetarian's Option

Just skip the shrimps part, thats all.


Shrimps 1/4 kilo
Ridge gourd 1 large chopped finely
Green chilies 3 chopped
Onion chopped 1 cup
Ginger 1" grated
Garlic 2 minced
Tomato 1 optional
Turmeric 1/4 spoon
Chili powder 1 spoon
Mustard seeds 1/2 spoon
Cumin seeds 1 spoon
Asafoetida 1 pinch(optional)
Curry leaves few
Sesame oil few spoons.


In a wide wok, heat oil. Add the spices and wait till they pop.

Followed by chilies, ginger, garlic, onion and tomato. Fry real good, add shrimps and fry briefly.

Add the chopped vegetables, salt, turmeric and chili powders. Cover and cook over low-medium heat...till they are done and tender.

Remove from heat and serve to go with your steamed rice or rotis. It can be treated a side dish as well.


Ridge Gourd Kootu:


Ridge gourd 1 medium sized
Thoor/ Moong/ chana dal 1/4 cup
Green chilies 3 finely chopped
Onion 1 finely chopped
Garlic 6 cloves chopped
Ginger 2" peeled and chopped
Tomatoes 1-2 fienly chopped
Turmeric powder 1/4 spoon
Chili powder 1/2 spoon
Mustar seeds 1/4 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Oil few spoons
Cilantro leaves few to garnish.


Cook any one of the dal(thuvar/moong/chana dal) in a pressure cooker.

Remove the stalk, deseed(if necessary) and chop the gourd.

In a large wok/handi, heat oil. Add chilies, let it crackle well.

Then add ginger and garlic, fry real good...till its raw odour leaves.

Add onions and salt. Fry till onions turn to golden color.

Now add tomatoes, cover and cook. Once tomatoes wilt, stir-in finely chopped vegetables.

Fry for few minutes, maybe till the vegetables coats oil. Add cooked dal(lentils).

Cover and cook over medium heat.

When the vegetable is done soft and much of the moisture is absorbed, remove from heat.

Heat oil, in a seperate pan...add mustards, cumin, asafoetida and curry leaves to it.

Allow it to crackle well. Now run this seasoning over the 'kootu' prepared above.

Garnish with finely chopped cilantro leaves.

Serve warm as a side dish for South Indian Meals or as a subzi for chappathi/roti./strong>


Peerkankai Chutney:

Ridge Gourd Chutney. Beerakai Chatni. Chinese Okra Dip.


Ridge Gourd/Ribbed Gourd/Chinese Okra 1 medium
Onion 1 chopped
Garlic 5 cloves chopped
Tomato 1 chopped
Dry red chilies 3
Green chilies 1
Oil few spoons.


Oil few spoons
Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Chana dal 1/4 spoon
Urad dal 1/4 spoon
Aafoetida 1/4 spoon
Curry leaves few.


Wash and pat dryt he gourd. Scrape away its ridges, spoon away its seeds as well. Chop th epulp alone.

Heat oil in a pan, Stir-in garlic, onions and toamtoes...fry for few minutes.

When the onion turns to golden color, garlic's raw smell leaves and tomato wilts....add ridge gourd. Saute for few more minutes. Maybe add salt now.

Then wet-grind these to thick puree. Add very limited water. Set aside.

Heat oil in a small pan, add all the tempering items mentioned above. When the crack and this over the chutney prepared.

Serve as a side dish for idly, dosa, poori or as a dip to chips. Its healthy choice with dietary fibre in it.


Peerkankai Korma:


Ridge Gourd/Ribbed Gourd/Chinese Okra 1
Onions 2 finely chopped
Tomato 2 finely chopped
Fresh ginger paste 2 spoons
Fresh garlic paste 2 spoons
Green chilies 3 slitted
Curry leaves 3 twigs
Cloves 3
Cinnamon 3
Cardamom 3 pods
Fennel seeds 1 - 2 spoons
Bay leaves 2
Cas cas milk few spoons(2 spoons of cas cas wet ground...maybe after soaked in warm water)
Fresh coconut 1 (chopped and wet ground to thick milk)
Oil 1 cup
Turmeric powder 1/2 spoon
Chili powder 1 -2 spoons
Oil few spoons
Cilantro leaves few to garnish.


Slightly scrape the ridge gourd and chop them roughly.

In a pan heat oil, add cloves, cinnamon, cardamom, fennel seeds, bay leaves, curry leaves and green chilies. Fry them for a while.

Now add onions and fry till golden brown.

Then add ginger - garlic paste to it. Fry them till its raw smell leaves.

Later add tomatoes and fry till it looses its water content.

Now add salt, turmeric, chili powder and gourd. Cover and cook over medium heat.

Further add 2 cups of water and continue cooking.

When the vegetable is done...add cas cas milk and thick coconut milk to this. Let it boil 3-5 times.

Garnish with cilantro leaves.

Serve this hot along with chapathis.One can try this even with dosa, appam, poori or even plain rice too.

Ridge Gourd Poricha Kootu

Peerkankai Poricha Kootu.


Ridge gourd/ribber gourd/chinese okra 1 medium sized
Moong dal 1/2 cup
Turmeric powder 1/4 spoon
Ghee few spoons.

To be Fried in Ghee and Wet-Ground to Paste:

Black pepper 1 spoon
Dry red chilies 4
Urad dal 2 spoons
Coconut grated 2 spoons
Cumin seeds 1 spoon.

For Tempering:

Mustard seeds 1/4 spoon
Cumin seeds 1/4 spoon
Urad dal 1/4 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee few spoons.


Slightly scrape the ridges fromt he gourd and finely chop them.

Pressure cook dal with salt, turmeric and ghee. When dal is done soft, remove from heat.

Now bring the gourd in a deep pan. Add the above cooked dal to it. Cover and cook.

When the vegetable is done soft. Add the fried and wet-ground spice paste to it. Continue cooking for 5 more minutes.

In a shallow pan, heat ghee. Fry all the tempering items said above. Run this seasonning over the 'kootu' prepared.

Serve warm a side dish to Soutn Indian Meals.

Peerkankkai Dahl:

Ridge Gourd Dahl. Beerakai Pappu Chaaru.


Ridge gourd/chinese okra 1 large
Thoor Dal 1 cup
Turmeric pinch
Green chilies 3 fienly chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Tomato 1 large chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.


In a pressure cooker, cook thoor dalt with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

Gently scrape away the serrations from ridge gourd. Washa nd pat dry them. Finely chop and set aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in ridge gourds, tomatoes and cooked thoor dal to it. Cover and cook on medium heat.

When the veggie is done soft and tender, remove from heat.

Garnish with cilantro leaves.


Aviyal: (Kerala Special)

Mixed vegetable dish(Semi dry)

Aviyal is an authentic kerela recipe. Traditionally its been cooked with tamarind water. But cooking with buttermilk is also not uncommon. I never tasted 'aviyal' from any authentic kerelite home/restaurant. So....its only from other places, I am only familiar to this buttermilk version! Moreover...I never thought of cooking it on my own until AK said..he is an expert in making aviyal. So once he dazzled me with his cooking techniques. The recipe was awesome! He had brilliant choice of veggies. Being veggie lover....he used wide vareity of cauliflowers, eggplants, plantain, carrots, beans and what not. AK is a good cook himself. I like his 'Aviyal Recipe' and 'Kothamalli Saadham(Cilantro Rice)' very much. So today he prepared this and I all assisted in grating, grinding and chopping. Here is the recipe...


Vegetables:(chop them into 3-4 inches size like a stick)
Carrot 1 cup
Raw plantain
Yellow pumpkin small 1 cup
Cucumber 1 cup
Elephant yam 1 cup
Snake gourd 1 cup
Drumsticks 1 cup
Eggplant(brinjal) 1 cup
Long runner beans 1 cup
Beens 1 cup
Mango 1 piece.

(You can replace vegetables like even squash, cauliflower, Ridge gourd, turns out good. Its not the rule to use only traditionally used vegetables and method. Be liberal as the time demands too. I think no one is actually going to cook with firewood in 22 century....Just try your old dish in new pot....enjoy!)

Sour buttermilk 1 jar
Onion 1 large sliced
Turmeric powder 1/4 spoon
Bell onions 1 cup
Coconut oil 1-2 cup
Cumin seeds 2-3 spoons
Green chilies 6
Whole coconut(fresh)
Mustard seeds 1/2 spoon
Curry leaves few.


In a wide vessel heat few spoons of oil. Add sliced onions, vegetables, salt, turmeric and buttermilk. Cook them covered.

In a blender add 2 spoons of cumin seeds, bell onions, green chilies and coconut. Grind them well using very less water. And set aside.

When vegetables are 3/4th cooked add this thick coconut paste to it. Cook without cover. Let all the water evaporate.

In a separate small pan heat remaining oil. Add mustard, cumin and curry leaves. Run this oil over cooked Aviyal above.

Serve this side dish with sambar rice.


Peerkankai Thuvaiyal:

Peerkankai Thol Chutney. Ridge gourd Chutney. Ribbed gourd chutney Beerakkai Chutney. Beerakkai Pachadi. Turai Chutney. Thurai Chutney.

Here...I used only ridge gourd's outer skin and not the pulp. I don't like to waste the fiber load in it. If you feel awful to use ridge gourd's can change the ingredient to 'pulp' of it and continue to cook in the same fashion.


Ridge gourd outer skin 1 bowl(or one can use along with pulp)
Onion 1 small
Green chili 2-4
Urad dal 1 spoon
Channa dal 1 spoon
Tamarind paste 1/4 spoon


1. Wash ridge gourd and peel off the skin. use this skin alone to make this tovaiyal or one can use full gourd also.

2. In a pan add 1-2 spoons of oil and all the above said items and fry till the raw green color of gourd is gone. try to keep the whole process in low flame.

3. Grind it in a blender to a thick paste. If necessary one can still season it with mustard seeds.

This can be taken along with plain rice or with dosa. It is a good substitute for pudina chutney. It is also rich in dietary fibre. One can relish this healthy dish by just spending a few minutes.