MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Beerakaya Vepudu - South Indian Ridge Gourd Stir Fry
Categories: Indian
Yield: 4 Servings
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1/4 kg Beerakaya/ridge gourds
1 Onion; finely chopped
3 Green chillis; slit
1 pn Turmeric powder
1/2 ts Red chilli powder
1 pn Coriander powder; generous
1 pn Roasted methi powder
Salt; to taste
3/4 tb Oil; up to 1 tb
MMMMM-------------------------SEASONING------------------------------
1/2 ts Mustard seeds
1/4 ts Cumin seeds
4 Garlic flakes; up to 5;
-crushed
8 Fresh curry leaves; up to 10
Preparation time: 30 minutes
I am a ridge gourd aka beerakaya fan. For our meal today, I made this
utterly flavorful unassuming stir fry where the ridge gourd's
subtle, sweet flavor paired beautifully with garlic infused tempering
and spices. Makes a decent side with rice and rotis.
Cut the ridge into half lengthwise and slice. Finely slice onions.
Heat oil in a cooking vessel, add the mustard seeds and as they
splutter, add the cumin seeds and let them turn brown. Add the
crushed garlic, green chillis and curry leaves and saute for 15-20
seconds.
Add the sliced onions and saute for 3-4 minutes. Add the sliced turai
and turmeric powder and let it cook without lid for 4 minutes.
Cook on medium heat for 6-7 minutes, constantly sauteing in between.
Place lid, reduce to low flame and let it cook covered, approximately
15 minutes. Check in between. Add chilli powder, coriander powder,
roasted methi powder, and salt, and combine.
If it appears slightly watery, continue to cook until the water
evaporates completely and stir fry on high for a half a minute and
turn off heat.
Serve hot with steamed rice or rotis.
Recipe FROM: <
http://sailusfood.com/2009/06/08/
beerakaya-vepudu-ridge-gourd-stir-fry/>
Recipe by Sailaja Gudivada
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