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Beerakaya (ridge gourd) --- 2 no.
Channa dal – 1 cup
Onion --- 1 medium chopped
Green chilies --- 3 cut in to small pieces
Tomato --- 1 big chopped
Turmeric powder – 1/2 tea sp
Salt to taste
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal ---- 1 tea sp
Curry leaves a few
Dry red chilies --- 2 broken
For paste: ---
Grated dry coconut --- 1 tab sp
Cumin seeds --- 1 tea sp
Garlic cloves --- 4 no.
Red chili powder – 1 tea sp
Dry roast dry coconut and cumin seeds in a pan till nice aroma come out then add garlic cloves and red chili powder and grind in to a coarse paste with little water and leave a side.
Peel outer hard skin of the ridge gourd and cut in to 1/2 inch pieces.
Wash channa dal and add ridge gourd pieces and chopped onion and green chilies, tomato chopped to the dal and cook till soft (If you are using a pressure cooker then cook for 2 whistles).
Now add turmeric powder and salt to taste mix well and cook for 2 more min. then add ground masala mix well and cook for 5 more min
Now heat oil in a pan add mustard seeds and let them popup then add urad dal, dry red chilies broken and curry leaves fry till light brown then add this to cooked dal and ridge gourd mixture mix well and remove from the heat.
Serve hot with rice or roti
Enjoy your meal.
Channa dal – 1 cup
Onion --- 1 medium chopped
Green chilies --- 3 cut in to small pieces
Tomato --- 1 big chopped
Turmeric powder – 1/2 tea sp
Salt to taste
Oil --- 2 tab sp
Mustard seeds --- 1/2 tea sp
Urad dal ---- 1 tea sp
Curry leaves a few
Dry red chilies --- 2 broken
For paste: ---
Grated dry coconut --- 1 tab sp
Cumin seeds --- 1 tea sp
Garlic cloves --- 4 no.
Red chili powder – 1 tea sp
Dry roast dry coconut and cumin seeds in a pan till nice aroma come out then add garlic cloves and red chili powder and grind in to a coarse paste with little water and leave a side.
Peel outer hard skin of the ridge gourd and cut in to 1/2 inch pieces.
Wash channa dal and add ridge gourd pieces and chopped onion and green chilies, tomato chopped to the dal and cook till soft (If you are using a pressure cooker then cook for 2 whistles).
Now add turmeric powder and salt to taste mix well and cook for 2 more min. then add ground masala mix well and cook for 5 more min
Now heat oil in a pan add mustard seeds and let them popup then add urad dal, dry red chilies broken and curry leaves fry till light brown then add this to cooked dal and ridge gourd mixture mix well and remove from the heat.
Serve hot with rice or roti
Enjoy your meal.
Ckeck my one more recipe for Beerakaya sensga pappu kura here
10 comments:
good one..i make bottle gourd something like this..will try it next time..
delicious rekha,my mom makes this and i love this.My mom makes both dry and gravy versions
I do similar with bottlegourd, with ridgegourd this pappu looks too delicious n yummy!
i do the same curry..looking so creamy rekhaa!!
Looks so comforting!
I have had this in my hostel but never knew how to make them... I always liked to make beerakaya chutney this looks divine, shall be my lunch tomorrow...
Yummmmy rekha..My mother used to make it.....i never tried in my kitchen..Chala bagundi mee curry neenu try chestanu....
Looks authentic n yumm!
Very delicious gravy with ridgegourd!
Oh wow looks droolworthy. This is my favourite combo.
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