Beerakaya Ulli Karam

1 arm sized ridge gourd
1/2 small lime
sized tamarind

1 big onion
5 green chillies
corianader1 tsp
For seasoning:
  • 1 tsp mustard seeds( aavaalu )
  • 1 tsp cumin seeds( jeela karra/ jeera )
  • 1 tsp Methi seeds( menthulu )--- Required!
  • 10 curry leaves
  • a dash of hing
  • 1 tbsp split chick peas / chana dal
  • 2-3 tbsp oil
  • a pinch of turmeric
Method :
  • Peel the gourd ( save the peels for the chutney ) and chop into 1/2 inch pieces
  • Slit green chillies length wise, and onions into 1 inch pieces
  • Soak tamarind in warm water for 5 min, remove any seeds in tamarind and keep aside
  • In a pressure pan, heat oil and add seasonings and when they start to pop, add curry leaves, onions and chillies
  • Fry for 30 sec and add ridge gourd pieces( beerakaya mukkalu) and tomatoes
  • Saute for 2 more min and add tamarind pulp and water until the pieces just get immersed in water
  • Pressure cook for 5-10 min or if u have indian style presusure cooker with weight, switch off the heat just after one whistle
  • Once the weight comes off easily, open and cook under flame until desired thickness.
  • You can mash it a little(or more if you want a thick gravy ) with a round bottommed spoon or masher.
  • Add sugar at this point( you can either avoid or get overboard with sugar )
  • Adjust salt to taste and if you need more spice, you can add red chilli powder.
  • Switch off the flame and add cilantro! Voila, the spicy ridge gourd curry is ready!

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