Aloo Beerakaya Masala Kura is one of those easy dishes you can make as a side dish for biryanis or pulaos.
The nutty coconut and cashew take care of the combination and yes, of course, you can make it for Rotis as well.
If you wonder if the coconut and cashew will make this very heavy, well we just add a small measure of it, for the gravy to have some body to the gravy. We mostly make it for chapatis, sometimes with spicy biryanis, when you feel you need to serve some gravy on the side.
This time I had paired it with Chana Pulao and made this gravy slightly less spicy. With chapatis, you can increase the spice level by adding some more garam masala as well.
If you are wondering at the odd combination of vegetables, yes these two go well together actually. We make a masala kura just with a single vegetable as well.
In the Carrot Moong Dal, Vaishali had mentioned that they don’t mix vegetables with dal. I actually thought about it and realized that we do a lot of such mixing. All our Kootus are vegetables with some dal in it. In fact, come to think of it, sometimes when we do regular everyday cooking, Amma’s menu has a mix of many cuisines.
Sometimes there is a fusion of two elements that would’ve been our personal favorite. I guess all of us evolve over a period and get a style of our own!
This is the third and final day of Everyday Dishes with Rice/Roti for BM#105 Week 1.
Aloo Beerakaya Masala Kura
1 cup Ridge Gourd / Beerakaya
2 medium Potatoes
1 medium Onion
1 medium Tomato
A Pinch Turmeric Powder
1 tsp Mustard Seeds
Handful Curry Leaves
1/2 tsp Ginger Garlic Paste
1 tsp Red Chili Powder
1/2 tsp Coriander Powder
Salt to taste
3 to 4 Cashews
2 tbsp Coconut
2 tsp Cooking Oil
How to make the Masala Kura
Make a paste of coconut and cashew with enough water and keep it aside.
Microwave the potato and peel the skin. Cube into small pieces.
Heat a nonstick pan with oil, temper with mustard and curry leaves.
Add onions and saute well, next add ginger garlic paste and cook for few mins.
Now add finely chopped tomatoes and cubed ridge gourd.
Add salt and turmeric powder.
Cover with lid and simmer till the tomatoes are mushy and beerakaya is cooked.
Add chili powder and coriander powder. combine well.
Add boiled potatoes and coconut cashew paste.
Now add water as required and bring to a boil.
Simmer for 5 to 7 mins and remove.
Serve with biryani or pulao.
You can increase spice levels and garam masala if you want to serve this with rotis.