- Take ridge gourd. Peel the skin and Rinse well with water. Chop the ridge gourd into bite sized pieces and keep aside. Heat kadai, put garlic flakes and dry roast them on low flame. When they slightly change colour, add red chillies and roast them too. Transfer the roasted garlic flakes and red chillies into a mixer grinder and allow them to cool down. In the same kadai, pour two tbsp of oil for tempering. Put mustard, cumin seeds, Bengal gram and split black gram with husk. When mustard splutter add a pinch of asafoetida and curry leaves. Fry them for few seconds. Transfer the tempering onto a plate without oil. This tempering is added at the end. Now in the same kadai, add chopped ridge gourd pieces. Now add turmeric and required amount of salt too. Mix thoroughly, keep the lid and cook on slow flame. Stir the ridge gourd pieces at regular intervals and again keep the lid. Take three fourth cup of telaga pindi and add this to three fourth cooked pieces. Mix thoroughly and continue to cook for three more minutes. Meanwhile grind garlic flakes and red chillies into coarse powder. Add this also to the ride gourd pieces and mix well. Now add remaining one tbsp of oil and mix thoroughly. Cook again on low flame for 3-5 minutes. Switch off the flame and add the tempering now. Mix thoroughly. Now the beerakaya telaga pindi kura is ready to serve. Transfer the beerakaya telaga pindi kura into a Serving bowl and serve hot with steamed rice.
Telagapindi beerakaya curry
#myrecipe
By Sai Charan
Feb, 20th
793
Servings
4 persons
Cook Time
25 minutes
Ingredients
10
- 12
Ingredients
- Ridge gourd
- Thelaga pindi
- Garlic
- Red chilli
- Salt
- Turmeric powder
- Oil
- Urad dal
- Mustard
- Cumin
- Curry leaves
- Hing
