Wednesday, June 02, 2010

Beerakaya Sprouts Curry

This curry is an excellent healthy, quick, easy and tasty option to make at home. If you wish to follow manthena satyanarayana raju policy of avoiding oil and salt (he asks us to avoid turmeric too), please do so and add more lemon juice than mentioned. This would compensate the needness of salt.

Beerakaya/Ridge gourd - 2 long ones
Moong dal Sprouts - 1 -2 cups
Tomatos - 2 medium sized
Oil - 2 tablespoons
cumin seeds - 1 tea spoon
Turmeric - 2 small pinches
Red chilli powder - upto your taste ( I added 2 tea spoons)
Dhania/Coriander powder - 1 tablespoon
Salt - to taste (I added 11/2 table spoon)
Lime/lemon juice - 1 table spoon

Method of preparation
1) Peel the skin and chop beerakaya into small pieces. Chop tomatos into small pieces.

2) Take a kadai and add the oil to it. After it is heated, add cumin seeds and then add beerakaya pieces, tomato pieces along with sprouts.

3) Add all the powders to it including salt and cover and cook until the beerakaya is tender. It might take 6-12 minutes depending upon how tender the beerakaya is. Your curry will be ready.

Serve it with hot rice or roti. Garnish with cilantro if desired.

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