Saturday, December 26, 2009

Beerakaya Gasagasalu


1/4 kg beerakaya/ridge gourds

1 finely chopped onion

2 slit green chillis

pinch of turmeric pwd

1/2 tsp red chilli pwd

large pinch of coriander pwd

pinch of roasted methi pwd

1 1/2 tsps roasted poppy seeds pwd (khus-khus/gasagasalu)

salt to taste

1 tbsp oil

For poppu/tadka/seasoning:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

1 tsp split black gram dal/minappapu/urad dal

1-2 dry red chillis, tear and de-seed

6-7 garlic flakes, crushed

8-10 fresh curry leaves

1 Cut the ridge into half lengthwise and slice. Finely slice onions.
2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.
3 Add the sliced onions and saute for 5 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 7-8 mts, constantly sauteing in between.
4 Place lid, reduce to low flame and let it cook covered, approx 16-18 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd, roasted khus-khus pwd and salt and combine.
5 If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a mt and turn off heat.
6 Serve hot with rotis or rice.

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