Beerakaya is Telugu word for ridge gourd and kura is curry. This gourd has host of health benefits.It is helpful in weight loss,cures anemia and good for vision. This veggie is widely used in Andhra cuisine.After using the veggie,I always retain the peel for preparing chutney.
INGREDIENTS
RIDGE GOURD- 850 GRAMS
ONIONS- 2 NOS
TOMATOES-2 NOS
GARLIC CLOVES- 6-7 NOS
CUMIN SEEDS- 1 TSP
OIL- 1 TBSP
TURMERIC POWDER- 1/4 TSP
CURRY LEAVES- 1 SPRIG
CORIANDER LEAVES
SALT TO TASTE
INGREDIENTS TO ROAST & GRIND
CORIANDER SEEDS- 6 TSP
GRAM DAL- 4 TSP
GROUNDNUT- 4 TSP
RED CHILLIES-6 NOS
FENUGREEK- 3/4 TSP
METHOD
Take a pan and add a tsp of oil and roast all the ingredients cited under the column "to roast and grind". On cooling,grind the ingredients to little coarse powder and keep it aside.
Peel the skin from the ridge gourd and chop to big chunks. Prior to using,always check for bitterness in the veggie.
Add oil in a pan and add cumin seeds. When it starts to splutter,add chopped onions,tomatoes,curry leaves and chopped ridge gourd.
Add salt and cover with a lid. After the veggie softens,add turmeric powder,ground powder and simmer in mild heat for few minutes.
Switch off and garnish with chopped coriander leaves.
No comments:
Post a Comment