Anyway on this occasion, he said he will come with something different. And different it was, cos Ridge gourd is not something that I cook often. More so after he started complaining that I make it so bland. Am sure my hubby dears penchant for spicy food is well known by now. So lest I overlook at that aspect, he reminds me quite often that my Beerakaya Pappu is not what he calls his cup of dish in this case! Actually that’s the second tale, infact.
Let me first tell the first one please. When we realized that hubby dear cannot digest pappu, we decided its going to be the kura! You know right, Kura gets beautified with ginger garlic paste and other assorts of spices, not to mention you either have the option of highlighting it with coconut pate or ground nut powder. True to my genes, I prefer groundnut powder anyways. It was quite surprising that this kura went into oblivion after a while. We completely stopped cooking this at home, all maybe because hubby dear had no love more hate relationship with this vegetable.
Ridge Gourd / Beerakaya – 1 medium
Onions – 1/2 medium
Tomatoes – 1 medium
Chili powder – 1 tsp
Coriander powder – 1 tsp
Turmeric powder a pinch
Roasted Groundnut powder -1 – 2 tsp
Curry leaves + mustard seeds, urad dal
Oil – 1 tsp
Salt to taste
Grate the outer skin of the vegetable. The outer skin can be made into a Beerakaya pachadi
Wash and then Chop into 1′ pieces.
Heat a pan with oil, add the mustard, urad dal and curry leaves. fry for 1 min.
Then add the chopped onions, sauté, then add the tomatoes along with spice powders and salt. Fry till tomatoes are little mushy.
Check in between. Once done, remove lid and add the groundnut powder and bring to boil. You can remove when it reaches a thick consistency enough to be served with chapatis.
This goes well with rice too. I blogged the pachadi a year back and getting back to post this kura only now!
Enjoy this and hope you will be back to hear the tale of the two Ridge Gourd! Till then have a great week ahead.