June 25, 2013

Beera kaya Kobbari Kura (Ridge Gourd curry with Coconut)

Ridge Gourd - 500 gms
Fresh Coconut - 1 cup (grated)
Salt to taste
Turmeric - 1/4 tsp
Red chilli powder - 1 tsp
Green Chillies -3
Mustard and cumin seeds - 1/2 tsp
Channa dal - 1/2 tsp
Curry leaves - few
Coriander leaves - 1 tbsp (chopped)
Oil - 1 tbsp
Milk - 1/2 cup


  • Peel and cut ridge gourd into small pieces.
  • Heat oil in kadai, add channa dal, cumin and mustard seeds and curry leaves. Fry till mustard crackles.
  • Add gourd pieces, salt, turmeric and chilli powder. Cook in low flame for 5 minutes.
  • Add 1/2 cup of water and cook till pieces are tender and soft.
  • Add grated coconut and cook till the water evaporates.
  • Add milk and cook another 2 minutes.
  • Lastly add coriander leaves.
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