Senagapappu Beerakaya Curry | Ridge Gourd Bengalgram | Kaddu Chanadal

Senagapappu Beerakaya Curry is a delightful and nutritious dish that brings together the goodness of ridge gourd and Bengal gram. This traditional recipe is not only flavorful but also packed with essential nutrients, making it a perfect addition to your daily meals. Whether you're a seasoned cook or a beginner in the kitchen, this curry is easy to prepare and sure to impress your family and friends with its rich taste and vibrant colors.

Preparation time: 10 minutes
Cooking time: 20 minutes
Main Ingredient: Ridge Gourd
Serves: 3-4
Course: Main

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Cook the Bengal Gram
• Step 2: Prepare the Vegetables
• Step 3: Temper the Spices
• Step 4: Cook the Ridge Gourd
• Step 5: Combine and Simmer

Ingredients

Beerakaya (Ridge Gourd, Ash Gourd): 1/2 kg

Ullipaya (Onion): 1 large

Pachimirapakaya (Green Chillies): 2

Senagapappu (Chana Dal, Bengal Gram): 150 grams

Vellulli (Garlic): 4 cloves

Karivepaku (Curry Leaves): 1 sprig

Endumirapa (Red Chillies): 1 or 2

Jeelakarra (Cumin Seeds): 1/2 tsp

Aavalu (Mustard Seeds): 1/2 tsp

Minapappu (Urad Dal, Black Gram): 1/2 tsp

Allam (Ginger): 1 small piece

Uppu (Salt): 1 tsp (adjust to taste)

Nune (Oil): 2 tsp

Kaaram (Chilli Powder): 2 tsp

Pasupu (Turmeric Powder): 1 tsp

Neellu (Water): 1 glass

Procedure

Step 1: Cook the Bengal Gram

Rinse 150 grams of Senagapappu (Bengal Gram) thoroughly. In a pressure cooker, add the rinsed Senagapappu along with 1 glass of water. Cook it until you hear 3 whistles. This ensures that the Bengal Gram is perfectly cooked and soft.

Step 2: Prepare the Vegetables

While the Bengal Gram is cooking, wash and cut the Beerakaya (Ridge Gourd) into medium-sized pieces. Also, slice the large onion and chop the Pachimirapakaya (Green Chillies) finely. This preparation ensures that all vegetables cook evenly and absorb the flavors of the spices.

Step 3: Temper the Spices

Heat 2 teaspoons of oil in a pan. Add the mustard seeds (Aavalu) and let them splutter. Then, add the cumin seeds (Jeelakarra), urad dal (Minapappu), curry leaves (Karivepaku), red chillies (Endumirapa), and garlic (Vellulli). Sauté the spices until they release their aroma.

Next, add 1 teaspoon of freshly grated ginger (Allam), the chopped onions, and green chillies. Fry the mixture for about 3 minutes until the onions become translucent.

Step 4: Cook the Ridge Gourd

Add 1 teaspoon of salt and 1 teaspoon of turmeric powder (Pasupu) to the pan. Then, add the chopped Beerakaya pieces. The ridge gourd will start to release water as it cooks. If necessary, you can sprinkle a little more water to ensure the vegetables are well-cooked. Cover the pan and let it simmer on a low flame for about 5 minutes, allowing the flavors to meld together.

Step 5: Combine and Simmer

Once the ridge gourd is tender, add the cooked Senagapappu along with its cooking water into the curry. Stir in 2 teaspoons of chilli powder (Kaaram) for an extra kick. If you prefer a richer flavor, you can also add a teaspoon of garam masala at this stage. Let the curry simmer on a low flame for another 5 minutes until it thickens to your desired consistency.

Senagapappu Beerakaya Curry is now ready to serve. Enjoy this delicious and wholesome dish with steamed white rice or soft chapatis for a complete and satisfying meal.

Hint: Before cooking, ensure that the Beerakaya is not bitter. If it is, you can reduce the bitterness by soaking the pieces in salt water for about 15 minutes before cooking.

Senagapappu Beerakaya Curry is a perfect blend of flavors and textures that brings out the best in each ingredient. This hearty and nutritious dish is sure to become a favorite in your household, offering a delicious way to incorporate more vegetables into your diet. Whether you're preparing a family dinner or hosting guests, this curry is sure to impress with its rich taste and wholesome goodness.