Everyday Nourishing Foods

  • Home
  • Recipes
  • Lunch ideas
  • Dinner ideas
  • About
menu icon
go to homepage
  • Recipe Index
  • What to Cook Today?
  • Food Tips
  • About
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Recipe Index
    • What to Cook Today?
    • Food Tips
    • About
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×
    Home » Recipes » Indian Vegetable Recipes

    Ridge Gourd Curry Recipe - Turai Sabji - Beerakaya Kura

    Modified: Jun 3, 2025 Published: Aug 7, 2023 by Sravanthi Chanda. Leave a Comment

    21 shares
    • Facebook9
    • Reddit
    • WhatsApp
    5 from 4 votes
    Detailed Steps Jump to Recipe

    Ridge gourd curry - Turai ki sabzi - Beerakaya curry - is a simple and delicious everyday Indian vegetable curry. Follow the step-by-step photos and make this easy ridge gourd recipe for your lunch or dinner.

    ridge gourd curry in a bowl

    As a kid, I hated veggies like ridge gourd, bottle gourd, sponge gourd, and bitter gourd. But I started liking them after I began cooking for myself. Try my curry recipe, and I'm sure you'll like it too.

    If you want more easy curry recipes for a busy weekday or a relaxed weekend meal, try my carrot poriyal, raw banana curry, or Indian-style zucchini potato curry. These dishes are simple to make any day and are packed with flavor.

    Jump to:
    • What is Ridge Gourd
    • Ingredients & Substitutions
    • Detailed Steps
    • Variations
    • Mix & Match: Turai Sabzi Serving Ideas
    • Recipe FAQs
    • Recipe

    What is Ridge Gourd

    Ridge gourd, also known as Chinese okra, is a mild and slightly sweet-tasting vegetable from the gourd family. It is called Turai in Hindi, Beerakaya in Telugu, and Peerkangaai in Tamil.

    There are two sizes of ridge gourd: a short palm-sized one and a long hand-sized one. I used the long ones.

    ridge gourd photo showing its size

    Ingredients & Substitutions

    ridge gourd curry ingredients

    Ridge gourd: The tender and fresh ridge gourd makes the curry delicious.

    Aromatics: I flavored the curry with onions, garlic, and ginger paste. If you don't have fresh garlic, you can use ¼ teaspoons of garlic powder or skip it.

    Powder Spices: To make this curry, you only need basic spices such as turmeric powder, red chili powder, and ground coriander. Alternatively, you can use 1 teaspoon of curry powder or as you prefer.

    Tempering ingredients: I tempered this curry with cumin, mustard, and curry leaves. Curry leaves impart a unique taste and fragrance to the curry. If you don't have fresh curry leaves, you can use dried leaves or skip them.

    Oil: I used coconut oil to make this curry. You can also use avocado oil, peanut oil, mustard oil, or ghee.

    For exact ingredient quantities, see the recipe card below.

    Detailed Steps

    Step 1: Wash and peel the tender ridge gourd using a vegetable peeler.

    Step 2: Now cut the peeled ridge gourd into half-inch cubes.

    Step 3: Heat a saute pan. Once it is hot, add oil, cumin, and mustard seeds.

    Step 4: Once these seeds start spluttering, add chopped curry leaves and grated garlic.

    Step 5: Now add finely chopped onions and saute them for 3 to 4 minutes.

    Step 6: Add chopped ridge gourd and saute them for around 5 minutes. Close the pan with a lid so the steam inside will cook the gourd.

    Step 7: Once the ridge gourd is almost cooked, add turmeric powder, red chili powder, ground coriander, and salt.

    Step 8: Mix it well and cook the curry further for 4 to 5 minutes or until it's done.

    Variations

    • Want to make the curry tangy? You can add half a cup of chopped tomatoes while making this curry.
    • Need a different taste? Add other veggies like zucchini, bell peppers, peas, and sweet corn while making this curry along with ridge gourd.
    • Want to sneak in greens? Add fresh fenugreek leaves to ridge gourd curry for added flavor. Other greens like spinach, kale, sorrel, and dill leaves also work well.
    • Want to make it more flavorful? I sometimes add a teaspoon of dried fenugreek leaves (Kasuri methi), which elevates the curry's taste. You can use fresh herbs as well.
    • Do you love spicy curry? To make it spicy, add one or two slit green chilies to the tempering. You can even add red chili flakes at the end.
    turai sabzi in a bowl

    Mix & Match: Turai Sabzi Serving Ideas

    • Pairs well with cooked millet, cooked quinoa, basmati rice
    • Great side dish for all Indian flatbreads: Chapati, Plain Paratha, Puri, Naan Bread
    • Creative uses: As a sandwich filling along with hummus or cooked beans
    • Light meal idea: Mix a cup of cooked beans with the curry and enjoy as a salad.

    Here is my lunch plate: hot steamed rice with beerakaya curry, brown lentil dal, and sliced carrots. Check out my vegetarian lunch ideas for easy homemade meals.

    Recipe FAQs

    Can I use frozen ridge gourd for this recipe?

    Yes, you can use frozen gourd. Frozen veggies cook faster, so reduce the cooking time accordingly.

    Can I make ridge gourd curry without onions and garlic?

    Yes, you can make this without onions and garlic. You can use grated ginger to flavor the curry.

    Can I add other vegetables to the curry?

    Yes, Zucchini, bell peppers, peas, sweetcorn goes well with ridge gourd. You can also use leafy greens in this curry.

    Do I need to peel the ridge gourd before making this curry?

    Though peel is edible, it will be tough. So I suggest peeling the ridge gourd before making this curry.

    Have you tried this ridge gourd curry recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    Indian ridge gourd curry in a bowl

    Ridge Gourd Curry Recipe - Turai Sabji - Beerakaya Kura

    By: Sravanthi Chanda
    Make this easy and delicious ridge gourd curry (Turai ki sabzi - Beerakaya koora) and serve it for lunch or dinner. This simple Indian-flavored curry will please everyone.

    Rate this recipe by clicking the stars!

    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Side Dish
    Cuisine Indian
    Servings 4
    Calories 50 kcal
    Prevent your screen from going dark

    Ingredients
      

    • 2 cups ridge gourd chopped
    • ½ cup onion finely chopped
    • 2 teaspoon oil
    • 1 teaspoon garlic grated
    • ½ tsp cumin seeds
    • ½ teaspoon mustard seeds
    • ½ tsp red chili powder
    • ½ tsp coriander powder
    • ¼ teaspoon turmeric powder
    • ½ teaspoon salt
    • 1 sprig curry leaf optional

    Instructions
     

    Stove top Instructions

    • Wash, peel, and chop the ridge gourd into cubes.
    • Heat a saute pan on medium heat. Once it is hot, add oil, mustard, and cumin seeds.
    • Add curry leaves, garlic, and chopped onion once cumin seeds start spluttering.
    • Saute the onion on a medium flame for 3 to 4 minutes.
    • Add ridge gourd, mix it well, and cook it for 5 to 6 minutes. Close the pan with a lid so the steam inside will cook the ridge gourd.
    • Once the ridge gourd is almost cooked, add turmeric powder, red chili powder, coriander powder, and salt.
    • Mix it well and cook it for 4 to 5 minutes on low to medium heat.
    • Once the ridge gourd is cooked as you like, take the pan out f heat.
    • If using coconut powder, add it now and mix it well. Garnish the curry with coriander leaves. Serve the hot and delicious curry with rice or flatbread.

    Instant Pot Instructions

    • Turn on the Instant Pot and select sauté mode. Add oil, cumin, mustard seeds, and curry leaves. Cook until fragrant.
    • Stir in garlic and onions, cook for 2-3 minutes. If using, add tomatoes and mix.
    • Sprinkle spice powders and salt. Add ridge gourd, ¼ cup water, and mix it well.
    • Close the lid, seal the vent, and pressure cook for 1 minute on high pressure.
    • Let it naturally release pressure for 5 minutes. Garnish with cilantro and serve your delicious ridge gourd curry.

    Notes

    • Ridge gourd is a seasonal vegetable that tastes best when harvested early. Always use fresh and tender ridge gourd.
    • This curry is gluten-free and vegan. If the ridge gourd is tender, it can be cooked without adding milk or water. If not, you can use milk or water to cook it.
    • As this is everyday curry, I do not use garam masala. But if you want to spice it up, add ½ teaspoon garam masala powder.

    Nutrition

    Calories: 50kcalCarbohydrates: 7gProtein: 1gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gSodium: 300mgPotassium: 107mgFiber: 1gSugar: 1gVitamin A: 97IUVitamin C: 18mgCalcium: 35mgIron: 1mg
    Pin Recipe Share on Facebook
    Enjoyed this recipe?Drop a comment below and let us know your thoughts!

    More Indian Vegetable Recipes

    • Bowl of dry-style Indian zucchini curry garnished with cilantro, served on a black and white checkered cloth.
      Quick Indian Zucchini Curry Recipe – Ready in 20 Minutes!
    • A bowl of Saag Aloo – Indian spinach and potato curry – served in a light blue bowl, showing chunky potatoes coated in a vibrant green spinach gravy.
      Saag Aloo - One Pot Indian Spinach Potato Gravy Curry
    • A bowl of Indian vegetable side dish - veggie curry garnished with fresh mint, served with a side of curry leaves on a striped napkin.
      Mixed Vegetable Curry (Easy Indian Vegetable Side Dish)
    • A bowl and a plate of Black-Eyed Peas Curry served with rice on a white textured background.
      Indian Black Eyed Peas Curry Recipe - Lobia Masala
    21 shares
    • Facebook9
    • Reddit
    • WhatsApp
    5 from 4 votes (4 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

    More about me →

    Share your Feedback

    Have suggestions or feedback? I’d love to hear from you below! Take this quick 2-minute survey to help shape future content.

    Take the Survey

    Latest Recipes

    • Collage showing Indian-style chickpeas, rajma, and lentils cooked in the Instant Pot with centered text overlay for beans and legumes cooking guide.
      Instant Pot Beans and Legumes – Indian Cooking Guide + Recipes
    • Bowl of Indian-style spicy guacamole topped with green chili slices and herbs.
      Spicy Guacamole with an Indian Twist
    • Close-up of steamed green beans and sliced carrots atop saag on a stainless steel plate, next to quinoa, with 'Everyday Nourishing Foods' watermark.
      Instant Pot Steamed Veggies (No Steamer Basket Needed!)
    • A collage of Indian summer recipes including cucumber peanut salad, chickpea salad, bell pepper spinach curry, and black beans rice, with a central text overlay reading "Indian Summer Recipes."
      27 Light and Easy Indian Dinner Recipes Perfect for Summer
    • Collage of cooked black beans, chickpeas, black-eyed peas, and millets in an Instant Pot with text overlay: Instant Pot Basics & How-Tos for Indian Cooking.
      Instant Pot Basics & How-Tos for Indian Cooking
    • Close-up of soft and perfectly cooked Indian bread chapati, served in a steel plate.
      Easy Chapati Recipe (Soft & Fluffy Indian Bread)

    Popular Recipes

    • Perfectly cooked basmati rice garnished with cardamom and whole spices.
      Restaurant Style Indian Rice Recipe
    • A stack of crispy red lentil wraps topped with a fresh cilantro leaf, served on a white plate over a colorful checkered napkin.
      Easy Red Lentil Wraps Recipe (Vegan High Protein Tortillas)
    • Top view of a bowl filled with shiny, cooked kidney beans on a marble surface with the logo 'everydaynourishingfoods' visible.
      Instant Pot Red Kidney Beans (Soaked & Dried)
    • Bowl of chana saag featuring chickpeas in a thick spinach sauce, on a colorful checkered cloth, with 'Everyday Nourishing Foods' watermark.
      Chana Saag (Indian Chickpea and Spinach Curry)
    • Kidney beans soup in a white bowl with rich broth and hearty vegetables.
      Red Kidney Beans Soup (Easy & Vegan Recipe)
    • A bowl of vibrant green Indian spinach saag on a colorful checkered napkin.
      Easy Indian Saag Recipe (Quick Spinach Curry)
    • How to cook basmati rice in a rice cooker
    • A bowl of cooked black beans garnished with a fresh basil leaf, placed on a light-colored cloth background.
      Instant Pot Black Beans (Soaked and dried)

    Footer

    ↑ Back to Top
    • About Me
    • Privacy Policy
    • Accessibility
    • Contact
    • Quick Feedback?

    Copyright © Everyday Nourishing Foods 2025

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.