Beerakay Nuvvula Podi Kura
Ridge Gourd and roasted sesame powder come together in this delectably light summery dish. If you are looking for ways to add ridge gourd to your menu, this recipe is a great starting point.
Servings: 3
Calories: 301kcal
Ingredients
- 1 kg ridge gourd
- ½ tsp urad dal
- ½ tsp chana dal
- ¼ tsp mustard seeds
- 1 sprig curry leaves
- 1 dry red chilli
- ½ tsp salt
- 2 tbsp. oil
For the Sesame Seeds Paste:
- ½ cup sesame seeds
- 2 dry red chilli
- salt, a pinch
Instructions
- Firstly, heat a kadai over low-medium heat. Put in the sesame seeds and dry red chillies and sauté till the sesame seeds pop and turn slightly brown. Remove from heat and allow to cool down.
- Transfer the roasted sesame seeds and red chillies into a mixie jar. Add a pinch of salt and grind to a coarse powder. Do not over-grind as the sesame seeds release oil and will tend to clump together. Set aside.
- Wash the Beerakaya well and peel it. Cut into ½ inch cubes.
- Then heat oil in a kadai and temper it with urad dal, chana dal, mustard seeds. Sauté the dals till they get a slight golden colour on them.
- Now put in fresh curry leaves and red chilli. Sauté for a minute.
- Next tip in the chopped beerakaya and mix well.
- Season with salt and mix well.
- Cook over medium heat till the beerakaya is done and all the moisture that it releases, evaporates.
- Turn off the gas and put in the sesame seeds powder. Mix well.
- Serve the Beerakaya Nuvvula Podi Kura with rice and dal.