Thursday, September 30, 2010

Beerkaya Royyalu / Ridge Gourd Prawns Curry

Absolutely enjoying "Fall", specially when I jog my first grader to school in the morning. Trees with leaves changing colors, a blanket of fallen dried leaves on the ground, got to take the fullest of the season, before cold winter sets in.

Seasonal changes bring change in the way we cook food too. From outdoors BBQs to strict indoor dishes. Most of my indoor cooking is Desi style which requires preparation. Its not like you are hungry and you just sandwiched slices of buttered multi grain bread with a slice of ham, cheese with some lettuce. Your meal is ready to go. Indian cooking is all about intensity, flavour, spice, lots of ingredients and time to cook them up. But its worth the wait, because of the exceptional taste.

This is one Andhra preparation which puts all together with end result being irresistible. Its so strange that I have never tasted this dish whenever my mother cooked it growing up, in fact for some reason I was so averted towards it. but since its was known for its taste, after so many years I cooked it to see what comes of it..and honestly it lived up to its popularity. And this can just be eaten up with plain rice. But let me warn you for the temptation of over-eating here, which is why I don't cook this curry so often, it would disturb my diet of  keeping my serving of rice under one cup per day.

The ridge gourd (Beerakaya in Telugu) forms a creamy base for the curried shrimp. A real match that you are so tempted to call heavenly. Well, ridge gourd is such a versatile vegetable that it embraces any other ingredient, be it veg or non-veg to be subtle and yet give a wholesome lift to the dish. More delicacies of ridge gourd I would be blogging are with Kheema, mutton, Channa dhal..

Now lets is the making of Prawns with Ridge gourd.

2 big - Beerakaya/ Ridge Gourd / Beerkankai (De-skinned and chopped into small cubes)
1 to 1.5 lb Prawns / Shrimp (De-shelled, De-veined)
2 tsp oil
2 medium Onions chopped
4-5 Green Chillies slit
A Few Curry leaves
1 Tbsp Ginger garlic paste
1/2 tsp Red chilly powder
A pinch of garam masala powder
Salt to taste
Finely chopped fresh coriander leaves to garnish

To marinate shrimp :
1 tsp red chilly powder
1/2 tsp each of cumin and coriander powder
1/2 tsp Turmeric
Little Salt
A splash of oil to put all together

Procedure :
Clean prawns and marinate with the marinade items..keep aside.

In a hot pan add oil and add the marinated prawns and stir fry them till all the water evaporates and a beautiful aroma comes out. Remove from pan and keep aside

In the same pan add some more oil, add chopped onions, slit green chillies, curry leaves, and cook till onions are translucent.

Add ginger garlic paste and cook till rawness is gone.

Add chopped ridge gourd pieces, salt mix together and cook covered, till ridge gourd is half done.

Then add the stir fried prawns, little water and cook covered till the gourd and prawns are fully done.

Add finely chopped coriander and remove from heat.

Serve it with plain cooked basmati, ponni or sona masoori rice.



Viki's Kitchen said...

This season is beautiful right dear!
That prawn and ridge gourd sounds absolutely delicious. Nice clicks. I am in fb with name Vicky Xavier. Send me an invite...Eager to be your friend:)

Gourmet Foodie said...

Perfect fall dish..I love how colorful it is... Thanks for posting the recipe.

Rina said...

Thanx Viki..I sent u a invite..waiting confirmation..

@GF, Thans & welcome to my blog!

Rina said...
This comment has been removed by the author.
Mimosa Café said...

very happy that i came across your blog just by coincidence. i love indian food and your web site is a valuable resource for very nice recipes. i will be following you from now on. cheers.