Tuesday, April 11, 2006
Beerakaya is the telugu name for Chinese Okra or Ridge Gourd, is available in chinese grocery stores or in any Indian store. This vegetable contains fibre(Naara in Telugu).
Beerakaya 2-3 (depending upon the quantity desired to make)
Oil - 3-5 table spoons
Mustard Seeds - 1/2 table spoon
Cumin Seeds - 1/2 table spoon
Asafoetida - a pinch
Chana Dal - 2 table spoons
Urad Dal - 1 table spoon
Green Chillies - 5-6 (can decrease or increase depending upon the spicy taste required)
Turmeric - 1/4 table spoon
Tamarind - small piece (Soaked in water)
Salt to Taste
Method of Preparation:
1. Beerakaya - Clean, Peeled and Chopped in small pieces.
2. Take a kadai/pan and put some oil in it.
3. Add mustard seeds, Cumin Seeds, Asafoetida, Chana Dal, Urad dal, Green chillies in the same order mentioned. (let the mustard seeds splutter and then add the rest of the items).
4. After the dal's are roasted a litle bit, add chopped Beerakaya and turmeric.
5. Cover with the lid and cook it until the beerakaya is done.
6. Add salt to it and turn off the stove. Wait until it cools down.
7. Grind the above with the tamarind water.
8. Take it out in a dish and garnish with popu/tadka/talimpu along with coriander.
Preparation Time: 15 minutes.
Category: Side Dish(Chutney)
1. Adding roasted sesame seeds while grinding, adds nice taste and makes it a little bit thick.
2. Red Chillies can also be added to it if extra spicy is required. Also, we can replace the green chillies in the recipe with red chillies. This adds a little reddish color to the chutney.
Do not grind anything hot in a grinder. This might cause the grinder motor to damage quickly.