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Beerakaya Kura, or the Andhra Ridge Gourd Stir-fry, flavoured with roasted sesame powder

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
Cook Time 15 minutes
Total Time 25 minutes
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
  
  • 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!