Heerekayi Palya, Karnataka Style Ridge Gourd Curry

          I am always amazed at, how the same vegetable is cooked in so many different ways, using different blend of spices across the different states in India. Today's dish, Heerekayi Palya is a Karnataka style curry with Ridge Gourd, Heerakayi in Kannada, Beerakaya in Telugu, Peerkangai in Tamil and Torai in Hindi. It's a simple curry, the vegetable is cooked and sauteed with Palya Powder/ Curry Powder. Since I don't have the curry powder, I have made a small quantity, just enough for this curry. This palya would go very well with rice and dal or even as a side dish for rotis too..

Need To Have

• Ridge Gourd - 2 medium
• Fresh or Frozen Green Peas - 1/2 cup
• Mustard Seeds - 1/2 teaspoon
• Turmeric Powder - 1/4 teaspoon
• Curry Leaves - 10
• Salt to taste

To Powder

• Regular Dried Red Chillies - 2
• Byadgi Dried Chillies - 2
• Cumin Seeds - 1 teaspoon
• Grated Coconut - 3 tablespoon

Original recipe here

Method

          Peel the ride gourds and slice them, came to about 3 cups. Heat some oil, add the mustard seeds, when it starts sputtering, reduce the heat, add the curry leaves and the turmeric powder. Then immediately add the sliced ridge gourd pieces, green peas and salt, mix, cover and cook.

          In the meantime, in a little oil, roast the cumin seeds and both the red chillies given under to powder. Cool it and powder it along with grated coconut and keep.

          Once the vegetables are cooked, add the ground powder and mix. Keep mixing and cooking for another 4 to 5 minutes, then switch off and leave it covered for another 5 minutes and then serve.

Check out these other dishes with Ridge Gourd..

Peerkangai Verkadali Sadam, Ridge Gourd And Peanut Rice
Ridge Gourd And Potato Curry
Peerkangai Podi Curry, Ridge Gourd With Spice Powder
Stuffed Ridge Gourd
Ridge Gourd Peel Chutney

Note
You can leave out the peas, I had added it to increase the quantity of the dish.
If you don't have byadgi chillies, then just use the regular dried chillies only.
If you want the dish more watery, then add a little water when cooking the ridge gourd.
Also while peeling the ridge gourd. leave a little bit of the skin sticking here and there.