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Beerakaya Methi (Ridge Gourd & Fenugreek Leaves) Curry
Beerakaya Methi (Ridge Gourd & Fenugreek Leaves) Curry
Prep Time
10 Mins
Cook Time
15 Mins
Servings
3
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About Recipe
Beerakaya Methi (Ridge Gourd & Fenugreek Leaves) Curry
Ingredients
1/2 Kg Beerakaya (Ridge Gourd)
1/2 Cup Methi (Fenugreek) Leaves
2 Medium Sized Green Chillies Finely Chopped
2 Medium Sized Onions Cut Vertically into Thin Pieces
1/2 tea Spoon Red Chilly Powder
1/6 Tea Spoon Salt
3 Table Spoons Edible Oil
1 Tea Spoon Ginger Garlic Paste
1/4 Tea Spoon Turmeric
Cooking Procedure
1
Peel off the green skin from Beerakaya (Ridge Gourd) and taste for bitterness before cutting them into small pieces. Keep it aside for later use.
2
Clean Methi (Fenugreek) Leaves with water. Chop them if you are using bigger leaves, chopping not required for smaller leaves.
3
Add Oil to a Pan and wait until it heats.Add Green Chilly, Onion Pieces and stir until Onion turns golden brown color.Add Ginger Garlic Paste, Turmeric, Methi (Fenugreek) Leaves to the Onion mixture and mix well. Cook it on medium heat for 3-4 minutes.
4
Add Beerakaya (Ridge Gourd), Red Chilly Powder, Salt to the above mixture in the pan and cover it with a lid after mixing well.
5
Cook it on low heat until Beerakaya (Ridge Gourd) is well cooked.
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