Beerakaya Vepudu

Method

1. 1

   Prepare ridge gourd: Peel 2 large beerakaya (ridge gourds) — peel the ridges with a vegetable peeler. Cut into 1.5-cm pieces.

2. 2

   Salt and drain: Add a pinch of salt to the cut gourd. Mix and leave 10 minutes. Squeeze gently to remove excess water.

3. 3

   Heat oil: Heat 2 tbsp oil in a wide pan.

4. 4

   Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.

5. 5

   Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.

6. 6

   Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.

7. 7

   Add ridge gourd: Add the drained ridge gourd. Season with half tsp turmeric and salt.

8. 8

   Cover and cook: Cover and cook on low heat 8-10 minutes. Ridge gourd cooks quickly and releases moisture.

9. 9

   Dry out and add spices: Open the lid. Add 1 tsp red chilli powder and 1 tsp coriander powder. Cook uncovered on high heat 2-3 minutes.

10. 10

    Serve: Adjust salt. Beerakaya vepudu should be dry and well-spiced. Serve with steamed rice and dal.