Andhra · Curry
Beerakaya tomato kura
Ridge gourd and tomato curry
- Energy
- 125 kcal
- Protein
- 4.11 g
- Fibre
- 6.82 g
- Time
- 25 min
Per serving, 271 g.1 Good for lunch or dinner.
One serving gives you
- 29%of the day’s folate
- 11%of the day’s vitamin A
- 39%of the day’s vitamin C
- 27%of the day’s fibre
Nutrition facts
One serving, 271 g. Percentages are of the daily target for a woman of 30, lightly active.2
Energy
- Energy125 kcal7%
Carbohydrates
- Carbohydrate10.4 g4%
- Fibre6.82 g27%
- Soluble fibre1.81 g
Fats
- Fat6.93 g14%
- Saturated fat limit1.22 g6% of limit
- Monounsaturated fat3.24 g
- Polyunsaturated fat1.92 g
- Omega-61.8 g23%
- Omega-30.11 g11%
- EPA + DHA0 mg
- Cholesterol limit0 mg
Protein and amino acids
- Protein4.11 g8%
- Histidine82.3 mg14%
- Isoleucine157 mg13%
- Leucine233 mg10%
- Lysine189 mg18%
- Methionine + cystine74.1 mg12%
- Phenylalanine + tyrosine305 mg36%
- Threonine137 mg33%
- Tryptophan37.3 mg18%
- Valine195 mg25%
Vitamins
- Vitamin A94.7 µg11%
- Vitamin B10.09 mg6%
- Vitamin B20.06 mg3%
- Vitamin B30.94 mg9%
- Vitamin B50.81 mg16%
- Vitamin B60.22 mg12%
- BiotinNot in the source data
- Folate62.8 µg29%
- Vitamin B120 µg0%
- Vitamin C25.4 mg39%
- Vitamin D0 µg0%
- Vitamin E1.15 mg15%
- Vitamin K39 µg71%
Minerals
- Calcium60.3 mg6%
- ChromiumNot in the source data
- Copper0.3 mg18%
- IodineNot in the source data
- Iron1.93 mg7%
- Magnesium59.5 mg16%
- Manganese0.51 mg13%
- MolybdenumNot in the source data
- Phosphorus106 mg11%
- Potassium485 mg14%
- Selenium3.74 µg9%
- Sodium limit211 mg11% of limit
- Zinc0.81 mg6%
Ingredients
Weighed raw, for one serving. Telugu name after each.
15 ingredients
- Ridge gourd beerakaya168 g
- Groundnut oil palli nune5.5 g
- Turmeric powder pasupu0.3 g
- Mustard seeds aavalu0.8 g
- Cumin seeds jeelakarra0.5 g
- Chillies, red endu mirapakaya1.6 g
- Curry leaves karivepaku1 g
- Asafoetida inguva0.05 g
- Bengal gram, dal senaga pappu2 g
- Black gram, dal minapa pappu2 g
- Tomato, ripe, local60 g
- Onion, big ullipaya25 g
- Coriander seeds dhaniyalu1 g
- Garlic, big clove vellulli2 g
- Iodized salt (table salt) uppu0.5 g
Method
About 25 minutes.
- 1
Peel the ridges of ridge gourd and dice.
- 2
Heat 5.5 g groundnut oil and add mustard seeds, cumin seeds, chana dal, urad dal, broken dry red chilli, curry leaves and a pinch of asafoetida; stir until fragrant.
- 3
Add the onion and cook until soft, then the crushed garlic, the chopped tomato, turmeric, chilli powder, ground coriander seeds and salt. Cook to a thick masala, add the ridge gourd and simmer covered until tender.