Mahanandi

Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Menthi Beerakaya (Methi-Turai Curry)

Our kitty, Kittaya enjoys greens. He likes to eat cilantro, wheat grass and catnip. His latest green find is methi (fresh fenugreek leaves). He picks up a branch with his mouth and walks around the house munching on the leaves. Kitties are notoriously finicky eaters, some of you may know this already and we are extremely happy with his new choice. See, we like fresh methi too. So the recent routine is, almost every week we buy a bundle of fresh fenugreek from local Indian grocery shop. I keep few branches for Kittaya on the side in a vase. With the remaining I was trying out different recipes. One such recipe is methi with ridge gourd (turai, beerakaya). Sweet tasting vegetables like ridge gourd and potato etc compliment potent fresh methi. Easy to prepare, decent curry to have with chapatis or with rice and dal. A different taste but nonetheless a good one.

Fresh Fenugreek Leaves and Ridge Gourd Pieces (Turai, Beerakaya)
Fresh Methi and Ridge Gourd Pieces

Recipe:

2 ridge gourds (peel the ridges, wash and chop to bite sized pieces)
1 bunch fresh fenugreek (Wash and chop or pluck the leaves)
1 onion - finely chopped
6 green chillies and one tsp of grated coconut - finely ground in a spice grinder
Turmeric and salt to taste
Ingredients for popu or tadka (1 tsp each - oil, curry leaves, cumin and mustard seeds)

Heat oil in a wide skillet. Add and toast popu ingredients in the order listed. When mustard seeds start to jump around, add the onion. Saute until the onion pieces soften. Add ridge gourd pieces. Mix. Cover and cook on medium heat for about 10 minutes. Ridge gourd pieces usually are tender and they cook fast. Methi leaves won’t take more than two or three minutes to wilt/cook.

At the end of 10 minutes, add methi leaves, green chilli-coconut paste, turmeric and salt. Mix and cook for another 5 minutes, stirring in-between. Serve hot with rice or with chapati.


Methi Turai Curry (Menthi Beerakaya) with Plain Toor Dal Rasam and Rice ~ Our Meal Today

Posted by Indira©Copyrighted in Amma & Authentic Andhra, Beera kaaya(Ridge Gourd), Menthi Kura(Fenugreek) (Tuesday February 13, 2007 at 3:40 pm- permalink)
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