Sunday, May 13, 2012

Ridge Gourd Curry (Beerakaya kura)


1) Ridge Gourd (Beerakaya) = 2 Cups.
2) Onions (Vullipayalu) = 2 Pieces.
3) Chilly Powder (Karamu) = 1/4 Spoon.
4) Sal t= Acc to taste .
5) Oil = 1 Tbl Spoon.
6) Dhaniya powder = 1/4 Spoon.
7) Cumin Seeds (Jeelakara) = 1/4 Spoon.
8)Bengal Gram (Pacchi Senagapappu) =1/4 Cup. (Soak in a cup of  water for 15min)..
9) Coriander Leaves (Kottimera) = 1Tbl Spoon.


!) Mustard Seeds (Avallu) = 1/4 Spoon.
2) Cumin Seeds (Jeelakarra) = 1/4 Spoon.
3) Urad dal (Minapappu) = 1/4 Spoon.
4) Red Chillies (Endu Mirapakyalu) = 1Piece.
5) Asafoetida (Inguva) = 1Pinch.
6) Curry Leaves (Karive paaku) = 1 Spring.


1) Take a small  vessel add 1 Tbl Spoon of oil after heating it add mustard seeds when it starts spluttering add  Cumin seeds, Urad dal, Red Chillies, Curry Leaves, Inguva.
2) Peel the Ridge Gourd and cut into small pieces.
3) Cut the onions into small pieces.
4) Add Ridge Gourd, Onions, Bengal gram and cook until the water absorbs .
5) Then add salt, Chilly Powder, Dhaniya Powder, Cumin Powder and cook for about 2 Min and garnish with coriander leaves.

Easy to prepare, will be good as side dish with rice and with Roti too.

1 comment:

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