January 22, 2010

Ridge Gourd Curry


Beerakaya Curry





Ingredients:

Ridge gourd – 2
Poppy seeds – 1 tsp
Fenugreek seeds – 1 tsp
Cumin seeds – ½ tsp
Mustard seeds - ½ tsp
Onion- 1 small (chopped)
Red chilli powder – to taste
Turmeric – 1 pinch
Salt – to taste
Curry leaves
Coriander leaves
Oil – 1 tbsp

Procedure:

Take a pan, and dry roast poppy seeds, and fenugreek seeds separately and ket them cool. Now make them into fine/coarse powder.



Peel, wash and cut ridge gourd into 1 inch pieces.

Take a cooking vessel, add oil when it is hot enough add mustard seeds and cumin seeds, when they crackle add curry leaves and chopped onions, turmeric, little salt and fry them for a while.



Now add ridge gourd, mix it well, add little more salt, cover it with lid and cook till they are 90% done.





Now add red chilli powder, grounded poppy seeds and fenugreek seeds, coriander leaves and mix well.



Turn the flame into low and cook for another 5 min.



Serve hot with rice.






2 comments:

జ్యోతి said...

పద్మగారు,
మీ బ్లాగు చాలా బావుంది. మీరు నాన్ వెజ్ తినేవాళ్లైతే బీరకాయలో గుడ్లు కొట్టి వేసి చూడండి. బావుంటుఃది.అలాగే గరంమసాలా తగిలించాలి.. కూర అదిరిపోతుంది. :)

Valli datta said...

Thank You Jyothi.....No EGG in Curries in my home :-) but will ask my non-veggie frnds to try that and let you know.

Related Posts with Thumbnails

Copyright Policy

Unless otherwise noted, My Kitchen is the legal copyright holder of the material and pictures in this blog and it may not be used, reprinted, or published without the written consent of the author.
All the measures used in the recipes are approximate.

Reach me at vemuripadma@gmail.com