Cooked - Beerakaya Fry

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Beerakaya Fry

https://www.indianhealthyrecipes.com/beerakaya-fry/

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1.0

250 grams ridge gourd (or beerakaya (tender))

1 tbsp Oil

¼ tsp mustard

½ tsp cumin (or jeera)

1 sprig curry leaves

1 ½ tsp chana dal (or bengal gram)

1 ½ tsp urad dal (or skinned black gram)

1 Pinch hing (optional)

1 garlic clove (crushed)

1 red chili (broken)

salt ( as needed)

⅛ tsp turmeric

1 to 2 tbsps coconut (optional)

1 tbsp peanuts (Roasted and skinned , (optional))

¾ tbsp chana dal

¾ tbsp urad dal

¾ tbsp dried coconut

¾ tbsp sesame seeds

½ tsp cumin (or jeera)

1 garlic clove

2 red chilies

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Wash the beerakaya under running water, brush it well since we are using the skin too. Wash well. Devein and 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. Sprinkle hing.
Then add beerakaya, sprinkle turmeric and fry for about 2 to 3 minutes stirring.
Reduce the flame to low to medium and fry till beerakaya is cooked completely. If your gourd is not tender and juicy. You can sprinkle water, cover and cook.
On another burner, dry roast chana dal, urad dal & red chilies until dal turns golden. Then add sesame seeds, coconut, cumin & garlic. Roast on a low heat until the sesame turns aromatic. Do not over fry. Cool and powder this.
Add salt, 1½ tbsp vepudu karam and coconut. Fry till you get a nice aroma for about 3 minutes. Then add peanuts and fry for another 2 mins.
Serve beerakaya fry with rice, sambar or rasam

Created 53 weeks ago

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