Beerakaya Kura | Andhra Style Ridge Gourd Curry | Turai ki Sabzi

If you want a dish that is light on the stomach, yet filling and delicious, this Andhra-style Ridge Gourd Curry that we call Beerakaya Kura in Telugu is the one for you.

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Why Eat Ridge Gourd?

This simple Beerakaya Kura (Andhra Style Ridge Gourd Curry | Turai Sabzi) is very easy to make and light on the stomach. It is one of my favourites, and I can eat any quantities of it, JLT. 🙂

Called Turai in Hindi, Beerakaya in Telugu, and Peerkangai in Tamil, ridge gourd is:

• High in fibre and water content
• Rich in Vitamin A, Vitamin B6 and Vitamin C
• Loaded with iron
• Very low on calories

As a result, ridge gourd aids in weight-loss, relieving constipation, improving eye-sight, fighting anaemia, managing sugar levels in diabetics and more.

How To Make a Kidney-Friendly Ridge Gourd Stir-Fry or Turai ki Sabzi?

Ridge Gourd is also a vegetable recommended for a Renal Diet or a Kidney Diet. This Beerakaya Kura is a recipe that I use for a family member suffering from Chronic Kidney Disease (CKD).

I omit the salt and the sesame powder, and use lemon juice or Amchur Powder as a substitute.

As usual, I must add the disclaimer that I am not a trained nutritionist or dietician. I am just sharing kidney-safe recipes that have suited my family.

Some Things to Note When Making Beerakaya Kura

• Choose ridge gourd or turai that is vibrant green in colour and not-too-plump.
• Ensure that you get all the peel off the ridge gourd. Peel can be quite tough when leftover. Save the peel and make this delicious traditional Andhra Ridge Gourd Peel Chutney called Beerakaya Thokku Pachadi.
• Cut the beerakaya into largish pieces as then they will cook yet retain their shape. If you use small pieces, the pieces will become mushy and soggy, and the whole dish will become watery. I cut them into roundels as you can see in the pics.
• Do not add any water when cooking this Andhra Ridge Gourd Stir-Fry as it is a water-rich vegetable that releases a lot of water while cooking.
• I have added Nuvvula Podi to this dish but you can skip it to lower the calories. If you so wish, add some turmeric and chilli powder instead.

How to Make Beerakaya Kura or Turai ki Sabzi from Andhra

1. Getting the Ridge Gourd Ready
   1. Peel the ridge gourd and slice into 1/4″ thick discs.
   2. Set the peel aside to make Beerakaya Thokku Pachadi.
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2. Making the Nuvvula Podi (Roasted Sesame Powder)
   1. Dry roast 1.5 tbsp sesame seeds and 1 small red chilli till the sesame seeds start to change colour.
   2. Let the seeds cool and then pulse to a coarse powder. 
3. Making the Beerakaya Kura
   1. In a kadai/wok, heat 1 tsp oil. I used sesame oil.
   2. Add 1/2 tsp mustard seeds and wait till they splutter.
   3. Now add 1 tsp udad dal and stir-fry till the dal is golden brown.
   4. Add the 2 split red chillies and a few curry leaves.
   5. Stir-fry for a few seconds.
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   6. Add the ridge gourd discs and some salt.
   7. Mix well and stir-fry uncovered for about 3-4 minutes while stirring constantly.
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   8. Cook covered for about 10 minutes, while mixing every couple of minutes till the discs have become soft and translucent. 
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   9. If there is some water, turn the heat to high and stir-fry for a couple of minutes.  
   10. Turn off the heat.
   11. Add the roasted sesame powder and mix well.
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4. Serve hot Beerakaya Kura hot with rotis or rice.

I had first posted this recipe in September 2013 and am now updating it with a recipe card and information that will help people on a renal diet.

Recipe for Beerakaya Kura: The Andhra Ridge Gourd Stir-Fry

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Beerakaya Kura | Andhra Ridge Gourd Stir-Fry | Turai ki Sabzi

Aruna

Beerakaya Kura is easy to make and very nutritious. This mellow Andhra Ridge Gourd Stir-Fry is low calorie and yet filling because it is loaded with fibre. While I used roasted sesame powder to liven up the dish, you can substitute it with chilli powder and turmeric as well.

This vegan, gluten-free dish is also low potassium and ideally suited for a kidney diet or renal diet followed by people suffering from Chronic Kidney Disease (CKD). See Notes for how to adapt this recipe for renal diet.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Dinner, Lunch, Sides

Cuisine Andhra, Gluten Free, Indian, Kidney Diet or Renal Diet, South Indian, Vegan, Vegetarian

Servings 3 People

Calories 78 kcal

Equipment

• Peeler
• Cutting Board
• Wok
• Spatula

Ingredients

  

1x2x3x

• 1/2 Kg Ridge Gourd, Turai, Beerakaya
• 1 tsp Udad Dal or Split Black Gram
• 1/2 tsp Mustard Seeds
• 2 Dried Red Chillies
• 1 tsp Oil
• A Few Curry Leaves
• Salt to Taste

For Nuvvula Podi

• 1.5 tbsp Sesame Seeds, Til, Nuvvulu
• 1 Red Chilli (Small)

Instructions

 

Getting the Ridge Gourd Ready

• Peel the ridge gourd and slice into 1/4″ thick discs.
• Set the peel aside to make Beerakaya Thokku Pachadi.

Making the Nuvvula Podi (Roasted Sesame Powder)

• Dry roast 1.5 tbsp sesame seeds and 1 small red chilli till the sesame seeds start to change colour.
• Let the seeds cool and then pulse to a coarse powder.

Making the Beerakaya Kura

• In a kadai/wok, heat 1 tsp oil. I used sesame oil.
• Add 1/2 tsp mustard seeds and wait till they splutter.
• Now add 1 tsp udad dal and stir-fry till the dal is golden brown.
• Add the 2 split red chillies and a few curry leaves.
• Stir-fry for a few seconds.
• Add the ridge gourd discs and some salt.
• Mix well and stir-fry uncovered for about 3-4 minutes while stirring constantly.
• Cook covered for about 10 minutes, while mixing every couple of minutes till the discs have become soft and translucent.
• If there is some water, turn the heat to high and stir-fry for a couple of minutes.
• Turn off the heat.
• Add the roasted sesame powder and mix well.

Serving Suggestions

• Serve hot Beerakaya Kura hot with rotis or rice.

Notes

For a renal diet or kidney diet:

• Omit the sesame powder and reduce/omit the salt.
• Use lemon juice or Amchur powder or even pepper powder as a flavouring agent.

Nutrition

Calories: 78 kcalCarbohydrates: 9 gProtein: 2 gFat: 4 gSaturated Fat: 1 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 2 gTrans Fat: 1 gSodium: 201 mgPotassium: 160 mgFiber: 1 gSugar: 1 gVitamin A: 269 IUVitamin C: 50 mgCalcium: 78 mgIron: 2 mg

Keyword Beerkaya Kura, Low Potassium Recipe, Peerkangai Poriyal, Ridge Gourd Stir-Fry, Turai Sabzi

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!