Friday, November 30, 2012

#46 : Beerakaya Kandipappu Kura ~ Ridge gourd Lentil Curry

Beerakaya / Ridge gourd is one of those vegetables I recently learnt to cook with. I would admiringly look at them at the Indian Grocery but would never buy it.  I always thought cooking with this vegetable was complicated! 

I remember as a kid I never liked it and would throw tantrum to eat it. I only now realize that I was not open enough to try it. Beerakaya / Ridge Gourd has a wonderful neutral- sweet taste to it and when cooked with lentils it blends in to give a very delicate flavor. This recipe I learnt from my mom-in-law is a definite keeper.


*****Tender Beerakaya/ Ridge Gourd once peeled and cut tastes mildly sweet.
If it tastes bitter discard immediately and don't cook with it  

  • 1 tsp Oil
  • 3-4 medium sized Ridge gourd / Beerakaya -Peeled and cut into bite sized pieces 
  • 1/4 cup  Tur Dhal / Kandipappu / Split Pigeon peas / Lentils
  • 1/4 cup water
  • Salt to taste
For Tempering
  • 1 tsp Oil
  • 1 tsp Mustard seeds
  • 1 tsp Cumin seeds
  • 1 tsp Urad Dhal
  • 2 Dry Red Chillies 
  • 7-8 Curry leaves
  • 1/8 tsp Asafoetida
  • 2 tsp Red Chilli powder
  • 1/2 tsp Turmeric powder
  1. Wash and soak lentils for about 45mins. Drain away the water later
  2.  In a wide pan heat oil, add ridge gourd pieces, lentils, 1/4 cup water and cook covered for 20mins until the vegetable and the lentils are tender. Keep adding more water if required to help with the cooking process
  3. For tempering-Heat oil, add mustard seed, let them splutter. To it add cumin seeds, urad dhal, red chillies and fry until the urad dhal turns slightly golden. Add curry leaves, asafoetidared chilli powder, turmeric and fry for a minuteAdd this to the cooked vegetable-lentil mixture. Add salt. Mix well to incorporate the spices
  4. Serve with hot rice

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