Ridge gourd (Beerakaya) chutny

September 21, 2008 at 4:45 am Leave a comment


beerakaya-chutney-finel-1.jpg

Ridge gourds : 2 (freshly looking Beerakayalu)
Onion : 1 medium size
Green chilli : 2 or 3 (optional)
Garlic flacks :  (3  pieces ) crushed paste.
Sesame seeds ; 1 tablespoon
Turmeric ;A pinch
Salt to taste
For popu:
Vegetable oil : 2 table spoons
Red chilli : 2
Cumin seeds and mustard seeds : each 1/4 spoon
Curry leaves : 6
Coriander leaves : for garnished

beerakaya-chutney-ingradiants.jpg
preparation:

1.Take a medium size kadai  on low flame , add 1 tsp oil , add green chilli ,a pinch of salt ,fry  for a minute and remove from the kadai, put ridge gourd pieces  in to the kadai, stir it for a minute , add 1/2 cup of water or required ,cover the kadai with lid ,and cook it simmer until the ridge guard pieces are tender. Turn off the heat.  Keep it aside for cooling .

2. Roast sesame seeds.

3. Grind sesame seeds,  add green chilli ,garlic flakes,salt and turmeric ,grind in to  make smooth powder , add Ridge gourd pieces to the above mix and grind to coarse. ( one or two rounds will be sufficient. Add popu.

4. Heat oil in a popu pan , add red chilli ,cumin seeds and mustard seeds , toast the popu , then add curry leaves fry for few seconds. Turn off the heat .Add popu to the above mix . Garnish with coriander leaves.

5. Serve with hot rice or chapati.

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Entry filed under: Uncategorized.

Peanuts basen pakody Sesame seeds laddu or (Nuvvula vundalu)

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