Wasim and Javed, two professional chefs, have teamed up to bring you a new recipe in your kitchen, one that is a perfect combination of spices and flavors, a flavor that is unique to you and your family. For a tasty dish, try Ridge gourd and prawn masala (Turai aur Jhingha Masala).

The ridge gourd (Lagenaria siceraria) is one of the most important vegetables of the East African countries. Also known as the taro, this tuberous root vegetable is a source of food and medicine. It is widely cultivated in many parts of the world and is considered an important source of nutrition for people in these regions. In addition to being a source of food, it plays a role in Southeast Asian culture. The tuber is also used to prepare a traditional dish called araku (Manjeera), which is a form of fermented rice.

Ridge gourd is a citrus fruit which is best known as ‘kakadi’ in the Andhra Pradesh. We often use it as an ingredient to make pongal and nallambu. It is also a good source of Vitamin C, calcium, phosphorus, and iron and is used as a cooking ingredient. The main use of the fruit is as an ingredient in Asian cuisines like stir-fry, curries and soups. It is known by different names like kakadi, kakadi gongura, pongal, pongal prathapam, pongal, sukku, sukku vellal, sambar, pongal and many more. P. Read more about shrimp masala and let us know what you think.

The ridge gourd and prawn masala, also known as Beerakaya Royyala masala in Telugu and Turai aur Jhinga ka masala in our house, is a famous dish in Andhra Pradesh. This meal is excellent and appetizing because of the combination of ridge gourd and prawns.

Turai has a sweet flavor and taste when it is cooked. Turai is made up of a lot of water, thus the amount decreases dramatically. Ridge gourd should be purchased while it is young, rather than when it is old or mature, since it will be fibrous and unfit for eating.

You may use the same ingredients in my ridge gourd and prawn curry, but the cooking method is a little different. If you’re cooking in a vessel, use a nice tool since you’ll be stirring (bhuna/saute/fry) a lot to get the Ridge gourd and prawn masala to taste great.

Please see my other ridge gourd recipes: Curry with ridge gourd and prawns Curry with ridge gourd

Time to prepare: 15 minutes

Cooking time: 60 minutes, low heat

Andhra Pradesh cuisine

Medium spiciness

Serves: 3

Ingredients

    • 200 gms raw prawns (medium size, peeled)
    • 500 gms or 2 oz. sliced turai (medium)
    • 6 tbsp. oil
    • 250 g onions (chopped)
    • 250 gms sliced tomatoes
    • 2 to 3 teaspoons chili powder
    • 1/4 teaspoon turmeric powder
    • 1 tbsp ginger and garlic paste
    • a pinch of salt (to taste)
    • 1 cup (250 ml) water
    • 3 tablespoons coriander leaves

spices in their natural state

  • 5 to 6 cloves
  • 5 green cardamoms
  • 1 cinnamon stick (3 inch length)

Method

  • Wash the ridge gourd and peel the skin away from the ridges in the manner indicated.
  • Set aside after slicing into thin pieces.
  • In a cooking pan, heat the oil and then add the entire spices. For approximately 10 seconds, stir.
  • Cook for 8 to 10 minutes, or until onions are soft, translucent, and light golden in color.
  • Toss in the ginger and garlic paste. Cook for approximately 2 minutes.
  • Toss in the tomatoes.
  • Now add the turmeric and chili powders.
  • Mix thoroughly and cook, covered, for approximately 5 minutes on medium to low heat. To prevent burning, add a few teaspoons of water. To keep it from sticking to the bottom of the pan, stir it periodically.
  • Cook for approximately 10 minutes on a medium heat with the lid covered, until all of the water has been absorbed.
  • When the oil begins to separate, we have a basic onion and tomato curry foundation.
  • 1/2 cup water and the ridge gourd
  • Cook for approximately 20 minutes on a medium heat, covered, until the ridge gourd is soft and cooked through.
  • When the oil begins to separate, the ridge gourd curry is ready.
  • Add prawns to the mix.
  • Season with salt. Cook for 5 minutes over medium to high heat, stirring often.
  • Mix well and cook, covered, for 10 to 12 minutes, or until the desired consistency is achieved.
  • The oil in the ridge gourd and prawn masala begins to separate. Turn off the light.
  • Serve with simple rice, chapathi, roti, or naan. It goes very well with dal/rasam and simple rice. This is served with lemon rice in this case.

Notes

  • You may use sliced onions instead of chopped onions in this recipe.
  • If using a pressure cooker, sauté the onions with the entire spices first, then add all of the other ingredients at once and cook for 3 whistles on medium heat. After all of the pressure has been released, open the lid. Simmer until you reach the desired consistency and the oil begins to separate. It will be simple and fast.
  • Adding coriander powder and garam masala will change the flavor.
  • If the curry gets too dry while cooking, add water as needed and continue to simmer.
  • When I add ridge gourd to the onion mixture, I don’t always add water since ridge gourd leaves water and shrinks when cooked on low heat with the lid closed. In between, stir. But, to speed things up, I add water and cook it on a high heat until it’s done.
  • Roast (bhuna style – saute or fry) for a bit on medium low heat if you want the curry to be semi-dry.

Masala with ridge gourd and prawns (Turai aur Jhingha Masala)

The ridge gourd and prawn masala, also known as Beerakaya Royyala masala in Telugu and Turai aur Jhinga ka masala in our house, is a famous dish in Andhra Pradesh. This meal is excellent and appetizing because of the combination of ridge gourd and prawns. Turai has a sweet flavor and taste when it is cooked. Turai is made up of a lot of water, thus the amount decreases dramatically. Ridge gourd should be purchased while it is young, rather than when it is old or mature, since it will be fibrous and unfit for eating. You may use the same ingredients in my ridge gourd and prawn curry, but the cooking method is a little different. If you’re cooking in a vessel, use a nice tool since you’ll be stirring (bhuna/saute/fry) a lot to get the Ridge gourd and prawn masala to taste great.

15-minute prep time

1 hour to cook

1 hour 15 minutes total time

3 servings

  • 200 gms medium-sized raw peeled prawns
  • 500 gms sliced Turai
  • 6 tbsp Olive Oil
  • 250 g onion, finely chopped
  • Tomatoes, chopped (250 gms)
  • 3 teaspoons chili powder
  • a quarter teaspoon of turmeric powder
  • 1 tbsp garlic and ginger paste
  • a pinch of salt (to taste)
  • 250 milliliters of water
  • 3 tablespoons coriander

spices in their natural state

  • 6 Cloves
  • 5 cardamom pods (green)
  • 1 piece of 3 inch cinnamon stick
  • Wash the ridge gourd and peel the skin away from the ridges in the manner indicated.

  • Set aside after slicing into thin pieces.

  • In a cooking pan, heat the oil and then add the entire spices. For approximately 10 seconds, stir.

  • Cook for 8 to 10 minutes, or until onions are soft, translucent, and light golden in color.

  • Toss in the ginger and garlic paste. Cook for approximately 2 minutes.

  • Toss in the tomatoes.

  • Now add the turmeric and chili powders.

  • Mix thoroughly and cook, covered, for approximately 5 minutes on medium to low heat. To prevent burning, add a few teaspoons of water. To keep it from sticking to the bottom of the pan, stir it periodically.

  • Cook for approximately 10 minutes on a medium heat with the lid covered, until all of the water has been absorbed.

  • When the oil begins to separate, we have a basic onion and tomato curry foundation.

  • 1/2 cup water and the ridge gourd

  • Cook for approximately 20 minutes on a medium heat, covered, until the ridge gourd is soft and cooked through.

  • When the oil begins to separate, the ridge gourd curry is ready.

  • Add prawns to the mix.

  • Season with salt. Cook for 5 minutes over medium to high heat, stirring often.

  • Mix well and cook, covered, for 10 to 12 minutes, or until the desired consistency is achieved.

  • The oil in the ridge gourd and prawn masala begins to separate. Turn off the light.

  • Serve with simple rice, chapathi, roti, or naan. It goes very well with dal/rasam and simple rice. This is served with lemon rice in this case.

  • You may use sliced onions instead of chopped onions in this recipe.
  • If using a pressure cooker, sauté the onions with the entire spices first, then add all of the other ingredients at once and cook for 3 whistles on medium heat. After all of the pressure has been released, open the lid. Simmer until you reach the desired consistency and the oil begins to separate. It will be simple and fast.
  • Adding coriander powder and garam masala will change the flavor. If the curry gets too dry while cooking, add water as needed and continue to simmer.
  • When I add ridge gourd to the onion mixture, I don’t always add water since ridge gourd leaves water and shrinks when cooked on low heat with the lid closed. In between, stir. But, to speed things up, I add water and cook it on a high heat until it’s done.
  • Roast (bhuna style – saute or fry) for a bit on medium low heat if you want the curry to be semi-dry.