Peeled skin Ridge Gourd Curry (Beerakaya Pottu Kura)

Ingredients:

1) Toor Dal = (Kandipappu) = 1/2 Cup.
2) Green Chillies =(Pachimirapakayallu)=  4 Pieces.
3) Beerakaya Pottu = 2 Cups.
4) Salt = Acc to taste.
5) Garlic = (Velli Vulli) = 8-9 Flakes.

Popu:
1) Mustard Seeds (Aavalu) = 1/4 Tea Spoon
2) Cumin Seeds (Jeela Karra ) = 1/4 Tea Spoon
3) Black gram (Urad Dal /Minapa Pappu) = 1/4 Tea Spoon
4) Dry Red Chillies (Endu Mirapakayalu) = 1-2 Pcs
5) Asafoetida (Inguva) = One Pinch
6) Curry leaves (Karivepaaku) = 1 Table Spoon
7) Oil (Sunflower Oil/ Vanta Nune) = 2 Tea Spoons

Method:

1) Peel the skin of Ridge Gourd and clean once or twice with water.
2) Cook the peeled skin of Ridge Gourd in pressure cooker (add little water in vessel along with peeled skin of Ridge Gourd before cooking) for about 3 whistles.
3) After the pressure is released, drain out the excess water and keep aside.
4) Cook Toor dal seperately, this should not be very soft, drain out excess water if any, and keep aside.
5) Then again squeeze excess water from boiled peeled skin of Ridge Gourd (Beerakaya Pottu) and toordal.
6) Take a small pan add some oil after heating it, add seasoning / popu items then fry Garlic and Green Chillies, then add cooked Toor Dal and Beerakaya Pottu add some salt and fry for a minute to remove the excess water and wetness if any.

 Serve with Hot plain rice OR Chapati.

Ridge Gourd Curry (Beerakaya kura)

Ingredients:

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.

Popu:

!) 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.

Method:

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.

Ridge Gourd and Tomato Chutney

 Ingredients:

1. Ridge gourd = 1 Big (Beerakaya)
2. Tomato`s      = 3 Pcs
3. Ginger          = 1 Tbl Spoon(Allamu)
4. Garlic           = 1 Tbl Spoon(Velli Vulli)
5. Cumin seeds  = 1 Tea Spoon(Jeelakarra)
6. Mustard seeds = 1 Tea Spoon(Avalu)
7. Blackgram (Urad Dal)  = 1 Tea Spoon(Minpa Pappu)
8. Asafoetida    =  1 Pinch (Inguva)
9. Corriender leaves = 1 Tbl Spoon (Kottimera)
10. Green Chillies = 4 Pcs (Pachhi Mirchi)
11. Dry Red Chillies = 1 Pc (Endu Mirapakayalu)

Method:
1) Peel the skin of Ridge Gourd and chop to small pieces.
2) Heat 2 table spoons of oil in a Pan on low flame, add chopped Tomato and chopped Rigde Gourd.
3) Cover the pan with plate and cook on a low flame for few minutes.
4) Keep off the Pan from stove until the cooked vegetables comes to normal temperature.
5) Add Raw Ginger, Garlic and Cummin seeds to the cooked vegetables and grind them to fine paste.
6) Add Garnish as prepared below and Coriander leaves to the Ridge Gourd Chutney.

Ridge Gourd Chutney is ready to serve with Dosa, Set Dosa,Paniyarkal (Punugulu / Gunta Punugulu) Plain Rice.

Tempering / Garnishing / Taalimpu:
1) Mustard Seeds = 1/4 Tea Spoon
2) Cumin Seeds = 1/4 Tea Spoon
3) Urad Dal = 1/4 Tea Spoon
4) Dry Red Chillies = 1-2 Pcs
5) Asafoetida = One Pinch
6) Curry Leaves = 1 Table Spoon
7) Oil  = 2 Tea Spoons
Add all above items in a Pan and season on low flame till the mixture turns to golden color.