Ulli Kaaram Beerakaaya (Turai Pyaz wali)

I might have mentioned this before but I am mentioning it again...Turai or Beerakaaya or Ridge Gourd is one of my favourite vegetables. But it has so much water content in it, that it actually makes sense to make it into a soup like some of the other Asian cuisines (Other than Indian Ofcourse) make it. But in India we usually simmer it till that point that its almost dry, nonetheless delicious

                The following recipe is from one of the vegetarian cook books I got from my mom. And this recipe is one of the most flavourful ridge gourd recipe I have ever tasted. Serve it with Roti or with Rice and Coriander Rasam

                

Ulli Kaaram Beerakaaya (Ridge gourd curry with onions and spices)

Ingredients:

1. 2 large ridge gourd (about 2 lbs) (the ridge gourd I got was super big...it was 2 feet long and weighed in at a whooping 2.12 lbs)
2. 1 medium onion sliced
3. 1 teaspoon chilly powder (or reduce to reduce the spicyness)
4. 1/2 teaspoon each of cumin powder, coriander powder, turmeric
5. 1 teaspoon salt
6. 2 tablespoons oil
7. 1 large garlic pod or about 1/4 teaspoon grated gralic

Peel the ridge gourd (and save the peel to make amazing Chutney or Dal )

Give it a taste test (cut a small piece from the ends and chew it, if it is bitter cut about 1 inch piece and discard and repeat. Spit the chewed piece :D  )

Cut the ridge gourd into 2 inch pieces. Sprinkle with salt and set aside for 30 minutes. Squeeze as much water as possible.

In a pan heat the oil and add the onion and fry till tender. Add garlic and fry for a minute. Add all the spices and fry for a couple of minutes. Add the ridge gourd pieces cover and cook till it gets cooked. Simmer till the gravy thickens to your liking. Garnish with cilantro and serve with roti or rice