Sunday, August 26, 2012

Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)

South Indian Vegetarian Main Course Special 
 Andhra Cuisine
Spicy Ridge Gourd Preparation (Beerakaya Karam Pettina Kura)
Serves 4

English- Ridge Gourd
Hindi- Tori
Tamil- Beerkanga
Telugu- Beerakaya

Ridge Gourd (Beerakaya/Tori)- 500 Grams

For Spice Powder:
Extra Light Olive Oil/Olive Pomace Oil- 1/2 Tsp.
Split Bengal Gram/Chick Pea (Chana Dal/Senagapapu)- 1 Tbsp.
Split Black Gram (Urad Dal/Menapappu)- 1 Tbsp.
Cumin Seeds (Jeera)- 1/2 Tsp.
Mustard Seeds (Rai/Aavalu)- 1/2 Tsp.
Dried Red Chillies- 5 to 6
Fresh Tamarind- Marble sized Ball 
Asafoetida (Hing/Inguva Podi)- a Pinch
Curry Leaves (Kadi Patta/Karvepaku)-

Extra Light Olive Oil/Olive Pomace Oil- 1 Tbsp., to Fry the Ridge Gourd
Salt- To Taste
Turmeric Powder-

Wash the Ridge Gourd, Clean the outer pricky part with a knife, Peel & Cut in Wedge like Pieces

For Spice Powder:
In a Pan, Heat Oil
Add Chana Dal, Urad Dal, Cumin Seeds, Mustard Seeds, Dried Red Chillies, Hing, Curry Leaves
Keep aside so that it Cools enough to Blend together
Blend the Roasted Spices with Tamarind to make a Fine Spice Powder

Cover & let the Ridge Gourd becomes Soft

After it loses Water halfway, Remove the Cover to let this Vegetable Dry a bit
Wait till the Vegetable loses most of its Water content to Add Salt & Turmeric, Mix Well
Sprinkle Spice Powder, Mix Well
Served with Andhra Meal of Steamed Rice, Andhra Style Soup (Charu) or Vegetable Stew (Pulusu), Oora Mirapakayalu or Appadam, Set Curd
a Light Summery Andhra Meal usually has Cooling menu Items consisting of a Light Cleansing Soup, easy Summery Vegetable Preparation, can have Boiled Lentils, Buttermilk or Curd etc.

Many families prefer the Fresh Coconut in their Vegetable preparations, for which can Sprinkle Fresh Coconut- 1/2 Cup, Grated towards the end after Sprinkling the Spice Powder

Feel free to share your views & do let us know how this one turned out :)

No comments:

Post a Comment