![\"Ridge](\"\/mahanandi\/images\/berakaya\/berakayaalucurry4.jpg\")
<\/p>\nRidge gourd, potato and carrot – this is a veggie match, made in an Indian kitchen. Their flavors compliment each other and when combined with some onion, green chillies, coconut, they make a fresh, satisfying side dish. <\/p>\n
This is the kind of veg-medley I love to make when I’m short on time. A pleasing, sweet-spicy taste that pairs well with rice and dal or with chapatis and corn tortillas. Tasty and flexible, lot of curry in less time – what more one could want in a recipe? <\/p>\n
<\/p>\n
Recipe:<\/strong><\/p>\n 2<\/em><\/strong> fresh looking ridge gourds (turai, beera kaya): First peel\/or scrape the ridges on outside, wash the veggie, then cut it into bite sized pieces. It’s just like regular curry preparation, only thing you have to keep in mind is – first cook potatoes and carrots, add ridge gourd later, as it cooks faster, compared to potatoes and carrots.<\/small><\/font><\/p>\n Heat one teaspoon of peanut oil in a big pan. Add popu<\/i> ingredients. When they start to splutter, add onions, saute for few minutes. Stir in peas, potatoes and carrots. Cover and cook them in their own moisture, for about 10 minutes on medium heat. <\/small><\/font><\/p>\n When they are little bit softened, stir in ridge gourd pieces, salt, turmeric and green chilli-coconut paste. Cover again and cook them, stirring in-between, till they reach the texture\/softness you desire. <\/small><\/font><\/p>\n Serve hot with chapati\/paratha or with rice and dal combination.<\/small><\/font> <\/p>\n Ridge gourd, potato and carrot – this is a veggie match, made in an Indian kitchen. Their flavors compliment each other and when combined with some onion, green chillies, coconut, they make a fresh, satisfying side dish. This is the kind of veg-medley I love to make when I’m short on time. A pleasing, sweet-spicy […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[63,19,49,4],"tags":[],"class_list":["post-264","post","type-post","status-publish","format-standard","hentry","category-beera-kaayaridege-gourd","category-carrots","category-indian-vegetables","category-potato"],"_links":{"self":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/264","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/comments?post=264"}],"version-history":[{"count":0,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/posts\/264\/revisions"}],"wp:attachment":[{"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/media?parent=264"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/categories?post=264"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nandyala.org\/mahanandi\/wp-json\/wp\/v2\/tags?post=264"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n1<\/strong> medium sized potato and carrot – peeled, then cut into bite sized cubes
\n1<\/strong> onion – finely chopped
\n5<\/strong> green chillies and 1 tbs of coconut powder – made into smooth paste
\nS<\/strong>alt to taste and pinch of turmeric
\n1<\/strong> fistful of fresh or dried peas – I used dried peas (soaked overnight in water)
\nP<\/strong>opu ingredients – 1 tsp each of mustard seeds, cumin, minced garlic and curry leaves<\/font><\/small><\/p><\/blockquote>\n![\"Beerakaya](\"\/mahanandi\/images\/berakaya\/berakayaalucurry1.jpg\")
\nRidge gourd curry and paratha ~ Our lunch.<\/center><\/p>\n","protected":false},"excerpt":{"rendered":"