Ridge gourd and prawn masala (Turai aur Jhingha Masala)
Ridge gourd and prawn masala is a very popular dish in Andhra, known as Beerakaya Royyala masala in Telugu and Turai aur Jhinga ka masala in our home. Ridge gourd combined with prawns makes this dish very delicious and appetising.
When Turai is cooked, it gives out a sweet flavour and taste. It also reduces a lot in quantity as Turai is made of lot of water. Buy Ridge gourd which are young and not the aged or ripened ones as it will be fibrous and not very good for consumption.
You can refer to my ridge gourd and prawn curry which has very similar ingredients but the way of cooking is a bit different. If you are cooking in a vessel, use a good utensil as you will be stirring (bhuna/saute/fry) a lot to give a delicious taste to the Ridge gourd and prawn masala.
Preparation time: 15 mins
Cooking time: 60 mins, slow cooking
Cuisine: Andhra Pradesh
- Raw prawns (medium sized, peeled) – 200 gms
- Turai (sliced) – 500 gms or 2 (medium)
- Oil – 6 tbsp
- Onion (chopped) – 250 gms
- Tomatoes (chopped) – 250 gms
- Chilli powder – 2 to 3 tsp
- Turmeric powder – 1/4 tsp
- Ginger and garlic paste – 1 tbsp
- Salt – as per taste
- Water – 1 cup or 250 ml
- Coriander leaves – 3 tbsp
- Cloves – 5 to 6
- Green cardamom – 5
- Cinnamon stick (3 inch piece) – 1
- Wash the ridge gourd and slightly peel the skin at the ridges as shown.
- Cut into thin slices and keep aside.
- Add oil in a cooking vessel and when hot add the whole spices. Stir for about 10 seconds.
- Add onions and cook for about 8 to 10 mins until soft, transparent and light golden in colour.
- Add ginger and garlic paste. Saute for about 2 mins.
- Add tomatoes.
- Now add turmeric powder and chilli powder.
- Mix well and saute for about 5 mins on medium to low flame with the lid closed. A few tablespoons of water can be added to avoid burning. Keep stirring occasionally to prevent it from sticking to the bottom of the pan.
- Add 1/2 cup of water and cook for about 10 mins on a medium flame with the lid closed until all the water has been absorbed.
- We have a basic onion and tomato curry base when the oil starts to separate.
- Add ridge gourd and 1/2 cup of water.
- Cook for about 20 mins on a medium flame with the lid closed until the ridge gourd is cooked well and becomes soft.
- The ridge gourd curry is ready when the oil starts to separate.
- Add prawns.
- Add salt. Mix well and cook for 5 mins on medium heat or high heat.
- Mix and simmer for about 10 to 12 mins with the lid closed until you get the consistency you desire.
- Oil starts to separate from the ridge gourd and prawns masala. Switch off.
- Serve it with chapathi, roti, naan or plain rice. I specially like it with dal/rasam and plain rice. Here, I have served this with lemon rice.
- In this recipe, you can add sliced onions instead of chopped onions.
- If you are using a pressure cooker, first saute the onions with the whole spices, then add all the other ingredients at the same time and cook for 3 whistles on a medium flame. Open the lid after all the pressure is released. Simmer until you get the consistency you like and the oil starts to separate. It will be quick and easy.
- Adding coriander powder and garam masala will give out a different taste.
- If the curry becomes very dry while cooking, add water as required and cook.
- I do not add water sometimes when ridge gourd is added to the onion mixture since when cooking on low flame with lid closed ridge gourd leaves water and shrinks. Stir in between. But to make it quick, I add water and cook on a high flame until it is cooked.
- If you want the curry to be semi-dry, roast (bhuna style – saute or fry) for a while on medium low flame.