Beerakaya Vepudu

Ingredients

• - 300g ridge gourd
• - 3 tbsp sesame oil
• - 1 tsp mustard seeds
• - 1 tsp cumin seeds
• - 2 dried red chillies
• - 1 onion sliced
• - 1 tsp red chilli powder
• - 1 tsp coriander powder
• - 1/4 tsp turmeric
• - 2 tbsp grated coconut
• - Salt to taste

Method

1. Prepare ridge gourd: Peel 2 large beerakaya (ridge gourds) — peel the ridges with a vegetable peeler. Cut into 1.5-cm pieces.
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. Heat oil: Heat 2 tbsp oil in a wide pan.
4. Make tempering: Add 1 tsp mustard seeds. When they pop add 1 tsp urad dal and fry golden.
5. Add aromatics: Add 2 dried red chillies, 1 sprig curry leaves, a pinch of asafoetida and 4 sliced garlic cloves.
6. Add onion and green chilli: Add 1 finely chopped onion and 2 green chillies. Cook 5 minutes.
7. Add ridge gourd: Add the drained ridge gourd. Season with half tsp turmeric and salt.
8. Cover and cook: Cover and cook on low heat 8-10 minutes. Ridge gourd cooks quickly and releases moisture.
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. Serve: Adjust salt. Beerakaya vepudu should be dry and well-spiced. Serve with steamed rice and dal.