Senagapappu Beerakaya Curry | Ridge gourd Bengalgram | Kaddu Chanadal

Recipe Prepared By

Smt Jhansi Lakshmi

*****
Article Written By



Preparation time: 10 minutes
Cooking time: 20 minutes
Main ingredient: Ridge gourd
serves: 3-4
Course: Main 

 

Ingredients

Beerakaya (Kaddu, Ashgourd) : 1/2 kg

Ullipaya (Pyaz, Onion) : 1 big



Pachimirapakaya (Hari Mirchi, Green Chillies) : 2



Senagapappu (Chana Dal, Bengal Gram) : 150 grams



Vellulli (Lahsun, Garlic) : 4 Nods

Karivepaku (Cudipatta, Curry Leaves) : 1 stem

Endumirapa (Lalmirchi, Red Chillies) : 1 or 2

Jeelakarra (Jeera, Cumin Seeds) : 1/2 tsp

Aavalu (Sarson, Mustard Seeds) : 1/2 tsp

Minapappu (Urad Dal, Black Gram) : 1/2 tsp



Allam (Adarak, Ginger) : 1 small




Uppu (Namak, Salt) : 1 tsp (As per your taste)



Nune (Thel, Oil) : 2 tsp



Kaaram (Mirchi Powder, Chilli Powder) : 2 tsp



Pasupu (Haldi, Turmeric Powder) : 1 tsp



Neellu (Paani, Water) : 1 glass





Procedure

Step 1 : Cook 150 gms Senagapappu in cooker with 1 glass of water till 3 whistles only



Step 2 : Cut Beerakayalu, onion, Pachimirapakaya into medium size



Step 3 : Heat oil and give Talimpu with Endumirapa, Vellulli, Jeelakarra, Aavalu, Minapappu, karivepaku

Add 1 tsp Allam, Onion pieces, Pachimirapa pieces, fry for 3 min





Step 4 : Add 1tsp salt, 1tsp pasupu, Beerakaya pieces will cook in the water which will come out of it or you can sprinkle water and leave for 5 min in closed pan in low flame



Step 5 : Add Cooked Sanagapappu(with water) into curry, 1 tsp Kaaram (You can add garam masala also if interested) let it cook for 5 min in low flame till it gets thicker



Senagapappu Beerakayi Kura ready to serve, have it with white rice or pulkas tastes good :)



Hint : Before Cooking please make sure beerakaya is not bitter





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