Recipes from an Indian kitchen with a focus on Andhra cuisine
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Monday, May 23, 2016
250 grams ridge gourd / beerakaya
1 sprig curry leaves
1 ½ tsp. chana dal and urad dal each
1 garlic clove crushed
2 red chili broken
1½ to 2 tbsps.
Putanala pappu powder
1 to 2 tbsps. Grated fresh coconut
⅛ tsp. turmeric
¼ tsp. mustard
½ tsp. cumin
Oil as needed
Wash the gourd under running water, brush it well since we are using the skin too. wash well. chop to bite sized pieces.
Heat a pan with oil, add mustard, cumin, dals, and fry till the dals turn golden.
Add curry leaves, red chili and garlic, fry till the curry leaves turn crisp.
Add gourd, sprinkle turmeric and fry for about 2 to 3 minutes stirring.
Reduce the flame to low to medium and fry till the gourd is cooked completely. If your gourd is not tender and juicy. You can sprinkle water, cover and cook.
Add putanala pappu powder
and coconut. Fry till you get a nice aroma for about 3 to 5 minutes.
Serve with rice.
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