#beerakaya fry

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Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry

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Stuffed Ridge Gourd | Gutti Beerakaya Podi Fry

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Stuffed Ridge Gourd Podi Masala Fry

Prep Time

20 mins

Cook Time

20 mins

  Stuffed Ridge Gourd Podi Masala Fry is a nourishing and effortlessly prepared dish that supports digestion, enhances the immune system, and provides essential nutrients. It's a straightforward recipe that relies on basic ingredients and spices, making it an excellent choice for busy weekdays. The medley of spices amplifies the flavor of ridge gourd, resulting in a delectable and fulfilling vegetarian option suitable as a side dish or even a main course.

Course: Dinner, Lunch

Cuisine: Indian

Keyword: Beerakaya fry, Gutti Beerakaya Fry, Stuffed Beerakaya, Stuffed Ridge Gourd Podi Masala Fry

Servings: 4 people

Ingredients

1/4 kg Ridge Gourd

2 tbsp Groundnuts

2 tbsp Coriander Seeds

2 tbsp Sesame Seeds

2 tbsp Coconut Pieces

3-4 Garlic Cloves

1 1/2 tsp Cumin Seeds

1/2 tsp Mustard Seeds

5-6 Dried Chilies

1 tsp Green Gram

3 Cloves

1 Cinnamon Stick

1/2 tsp Turmeric Powder

1/2 cup Curry Leaves

1/2 cup Coriander Leaves

Salt

Oil

Instructions

Let's begin the preparation:

For this recipe, we'll use 1/4 kg of ridge gourd. Start by washing and peeling the ridge gourd.

Make lengthwise slits along the center of the gourd, similar to how you'd prepare it for stuffed brinjal curry.

Now, let's create the masala mixture:

Heat a pan.

Add 2 tbsp of groundnuts and roast them over low flame.

Follow by adding 2 tbsp of coriander seeds and toasting them.

Incorporate 1 tsp of cumin seeds, 3 cloves, and a small piece of cinnamon.

Add 2 tbsp of sesame seeds and continue frying.

Finally, add 2 tbsp of coconut pieces and turn off the stove.

Transfer these roasted ingredients to a plate and let them cool down.

In a mixer jar, combine the cooled ingredients along with 3-4 garlic cloves, 1/2 tsp of turmeric powder, the fried dried chilies, and some salt. Grind them into a fine powder.

Now, proceed with the ridge gourd:

Stuff the prepared masala powder into the slits of the ridge gourd.

Keep the remaining masala mixture aside for later use.

Let's move on to the cooking process:

Heat oil in a pan.

Add 1 tsp of green gram, 1/2 tsp of cumin seeds, and 1/2 tsp of mustard seeds, and sauté.

Introduce 2 dried chilies and 1/2 cup of curry leaves.

Place the stuffed ridge gourd pieces in the pan.

Close the lid and cook for a minute.

Flip the ridge gourd pieces and continue to fry over low heat until they are fully cooked.

Add the reserved masala powder and mix it in.

Sprinkle some fresh coriander leaves, cover the pan, and continue cooking.

Flip and cook for an additional 2-3 minutes over low heat.

Your Stuffed Ridge Gourd Podi Masala Fry is ready to be served. Enjoy!

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Pictures of okra

In Vietnamese cuisine, the gourd is called " mướp hương" and is a common ingredient in soups and stir-fried dishes. Fried ones ( kaanghou) are also favorites for many. It is also steamed and consumed or crushed ( ironba) with other ingredients and served with steamed rice ( chaak). In Manipur, India, sebot is cooked with other ingredients like potato, dried fish, fermented fish and served. In Maharashtra, India, dodka (ridge gourd luffa) and ghosavala (smooth luffa) are common vegetables prepared with either crushed dried peanuts or with beans. In some places such as Wayanad, it grows as a creeper on fences. Fully matured fruit is used as a natural scrub in rural Kerala. It is also used as a vegetable, cooked with dal or stir fried. In Kerala, it is called peechinga in the Palakkad area it is particularly called poththanga and used in while bathing. It is used as a vegetable in a curry, chutney and stir fry. And in Assam it is called jika (জিকা, Luffa acutangula) and bhula (ভোল, Luffa aegyptiaca). In Andhra Pradesh, it is called nethi beerakaya or beerakaya. It is used in making Dal, Fry, Roti Pacchadi and wet curry. In Tulu language it is known as Peere and is used to prepare chutney and ajethna. It is used as a vegetable in curries, but also as a snack, bhajji, dipped in chickpea batter and deep fried. It grows naturally in this region and is consumed when it is still tender and green. In Karnataka's Malenadu ( Western Ghats) it is known as tuppadahirekayi, which literally translates as "buttersquash", also known as Hirekayi in Kannada. In Tamil Nadu, Luffa acutangula (ridged gourd) is called peerkangai (பீர்க்கங்காய்) and Luffa aegyptiaca / Luffa cylindrica (sponge gourd) is called nurai peerkankai (நுரை பீர்க்கங்காய்) and are used as vegetables to make peerkangai kootu, poriyal, and thogayal. In Assam, it is called bhul (ভুল) and is cooked with sour fish curry along with taro. It is eaten fried or cooked with shrimp, fish, or meat. In Bengali-speaking Bangladesh and the Indian state of West Bengal, it is known as dhudhul ( ধুঁধুল) and a popular vegetable. Alternatively this dish is also eaten mixed with plain cooked rice. When cooked roti is shredded by hand and mixed into it, it is colloquially known as "rotli shaak ma bhuseli". It is a simple but very popular vegetable usually made with a plentiful tomato gravy and garnished with green chillies and fresh coriander. In Gujarat it is known as turia or turya (તુરીયા) as well as ghissori or ghissora in the Kutchi language. It is popular vegetable usually cooked with tomato and potatoes and served with rice. In Nepal and Nepali language speaking Indian states, it is called ghiraula (घिरौंला). Apart from fruit of the vegetable, flowers are also used as vegetable as chokha, tarua, pakoda, etc. In Bhojpuri speaking regions it is called ghiura. Torai is reserved for ridge gourd and is less popular than gilki in central western India. But in central/Western India, specially in Madhya Pradesh, it is called gilki ( गिल्की). In Hindi-speaking North Indian states, it is called torai ( तोरई), and cooked as vegetable. The fully developed fruit is the source of the loofah scrubbing sponge which is used in bathrooms and kitchens. When the fruit is fully ripened, it is very fibrous. The vegetable is popular in India, China and Vietnam. It is cultivated and eaten as a vegetable, but must be harvested at a young stage of development to be edible. In everyday non-technical usage, the luffa, also spelled loofah, usually refers to the fruits of the species Luffa aegyptiaca and Luffa acutangula. Luffa is a genus of tropical and subtropical vines in the cucumber family ( Cucurbitaceae). Luffa operculata (wild loofa, sponge cucumber).Luffa aegyptiaca / Luffa cylindrica (smooth luffa, Egyptian luffa, dishrag gourd, gourd loofa).Luffa acutangula (angled luffa, ridged luffa, vegetable gourd).JSTOR ( May 2008) ( Learn how and when to remove this template message).Unsourced material may be challenged and removed. Please help improve this article by adding citations to reliable sources. This article needs additional citations for verification.

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ridgegard fry/బీరకాయ ఫ్రై

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Ridge Gourd Pakora!

Ridge gourd is one of the significant vegetable in Indian cooking. We usually do a lot of dishes at home. It contains rich in Vitamin A. Locally, it goes by various names like “Turai” in Hindi, “Jhinge” in Bengali, “Beerakaya” in Telugu and “Peerkangaai” in Tamil.

Ridge gourds are rich in a vast array of essential components like dietary fibers, water content, vitamin A, vitamin C, iron, magnesium, and vitamin B6. They are naturally low in calorie content, unhealthy saturated fats, and cholesterol.

Since we got to know the importance, Let's make an amazing recipe from it!

What all I need?

Besan - 3 cups

Chilli powder - 3 tbsp

Salt as required

Baking Soda - a pinch

Baking powder - 1/4 tbsp

Slices of Ridge Gourd - 1 cup

Turmeric powder - 1/4 tbsp

Chili flakes - 1/4 tbsp

Oregano - 1/4 tbsp

Cumin Seeds - 1/4 tbsp.

Oil - for frying

How it will be prepared?

Take a Ridge gourd and peel the outer layer. Cut into small slices as required for the pakoras. Keep it aside.

Take a mixing bowl, add 3 cups of Besan, 3 tbsp Chilli powder, a pinch of baking soda, salt as required, turmeric powder, baking powder -1/4 tbsp, child flakes 1/4 tbsp oregano 1/4 tbsp, cumin seed 1/4 tbsp.

Mix the ingredients by adding water as required. The consistency of a batter must be neither watery nor thick mixture.

Add slices of Ridge gourd to the batter and coat them

Meanwhile heat the oil for frying. Once the oil is heat, fry the coated ridge gourd.

Fry until it turns into golden colour.

Now the ridge gourd pakoras are ready!!! Serve pakora Hot.

Enhancers!!

You can skip the baking powder step. Here baking powder is added for better crispy pakoras.

You can skip the chilli flakes and oregano if you want to keep the flavour to desi style.

You can add the veggies you want to this recipe. In other words, you can make pakoras of different veggies using the same recipe.

Prepare Mint chutney, or serve with tomato sauce for more enhancing flavours.

I hope this simple recipe caught your attention that you will go right now to try!! Let me know if you have tried. I will be glad to know. Until next time here, take care . Happy food time :)

[chefveenank]

And he’s special ‘Beerakaya jeedipappu koora’/Ridge gourd stir fry w green chilies and Cashew nuts. ‘Peerkangai mundhiri paruppu curry’! Super simple yet delicious recipe. Here it goes: Peel the tough edges and cut into bite size pieces. In a sauté pan, add oil, mustard seeds, curry leaves, hing, turmeric, salt. Once the mustard seeds start to splutter add the slit green chilies and cashew nuts, sauté until golden brown and add the cut veggies. Sauté until it start to become soft. Goes great just to eat it w hot steamed rice and ghee! #heavenonearth #telugufood #beerakaya #stirfry #jeedipappu #cashew #peerkangai #mundhiriparuppu #andiparuppu #vegan #veganrecipes #cookbookauthor #mytriedandtruevegetarianrecipes #kindlebooks #womenchefs #southindianfood #andhrafood #telenganafood #ridgegourd https://www.instagram.com/p/CKKkwNYh07C/?igshid=165ti2gur37p9

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బీరకాయ ఫ్రై | How to Make Ridge Gourd Fry in Telugu | Beerakaya Vepudu Recipe

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Beerakaya Ulli Karam Vepudu | Beerakaya Fry | బీరకాయ వేపుడు | How to mak...

[hyderabadiruchuluvideos]

Beerakaya Karam Podi Recipe Preparation in Telugu | Beerakaya Vaamu Karam Podi

New Post has been published on https://hyderabadiruchulu.com/beerakaya-karam-podi/

Beerakaya Karam Podi Recipe Preparation in Telugu | Beerakaya Vaamu Karam Podi

How to Make Beerakaya Karam Podi at Home

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Beerakaya Karam Podi Recipe

Beerakaya Karam Podi Preparation in Telugu. Homemade Healthy and Tasty Karam Podi Recipe. Beerakaya Pottu Vaamu Karam Podi is a Unique Recipe.

Course Side Dish

Cuisine Indian

Keyword Beerakaya Karam Podi

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 8 people

Ingredients

1/2 kg Peel of Ridge Gourd

1 tsp Ajowan

10 to 15 Dried Chilies

2 tbsp Black Gram

1/2 tsp Turmeric Powder

7 to 8 Garlic Cloves

5 to 8 grams Tamarind

Recipe Notes

Beerakaya Karam Podi Preparation

Beerakaya Karam is one of the Unique recipes. Karam Podi is the Healthiest Recipe. Beerakaya Karam Podi is one of the Andhra and Telangana Recipe in Telugu. Homemade Karam Podi Recipe is Very Tasty and Healthy. Karam Podi is made with Ridge Gourd Peel and it can be Stored for 1 week to 15 days.

How to Make Beerakaya Pottu Karam Podi at Home

Preparation of Ridge Gourd Recipe in Telugu

Firstly, coarsely grind the peel.

Don't add any Water.

Just add 1/2 teaspoon of Salt and Coarsely grind the peels.

Take a Pan.

Heat 1 teaspoon of oil in pan.

Add 10 to 12 dried chilies and fry till they change colour.

Move them into a plate.

Add 2 tablespoons of black gram and fry till they change colour.

Move them into a Plate.

Heat 1 teaspoon of oil in a pan.

Fry the coarsely ground ridge gourd peel on low flame till it becomes dry.

Now add 1/2 teaspoon of turmeric powder, 1 teaspoon of ajowan and mix it well.

Preparation of Healthy Ridge Gourd Ajowan Recipe

Take a mixie jar.

Add fried dried chilies, black gram.

Now add 7 to 8 garlic cloves, 5 to 8 grams of tamarind and grind it into soft powder.

Then add the fried ridge gourd peel and grind into a soft powder.

Add more Salt, if Desired.

Healthy Beerakaya Vaamu Karam Podi is Ready to Serve.

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Beerakaya Masala Senagapappu Curry Recipe | Andhra Style Beerakaya Senagapappu Masala Curry Preparation in Telugu

New Post has been published on https://hyderabadiruchulu.com/beerakaya-masala-senagapappu-curry-recipe/

Beerakaya Masala Senagapappu Curry Recipe | Andhra Style Beerakaya Senagapappu Masala Curry Preparation in Telugu

Andhra Style Beerakaya Masala Senagapappu Curry

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Beerakaya Masala Senagapappu Curry | Ridge Gourd Masala Senagapappu Curry

Preparation of Beerakaya Senagapappu Curry Recipe at Home.

Course Main Course

Cuisine Indian

Keyword Beerakaya Senagapappu Masala Curry Recipe

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

Ingredients

1/4 kg Ridge Gourd

1/2 cup Bengal Gram

2 pcs Green Chillies

1 Onions

1/2 tsp Cumin Seed

1/4 tsp Turmeric Powder

1 tsp Ginger Garlic Paste

1 1/2 tsp Chilli Powder

Salt

1 tsp Coriander Seeds Powder

Recipe Notes

BEERAKAYA MASALA PAPPU

Lets see how to make dal with ridge gourd

Peel and dice 1/4 kg ridge gourds

Here I used 1/2 cup bengal gram. Black gram instead of bengal gramcould be used Wash and soak the bengal gram for 30 minutes atleast. Here I soaked bengal gram for 1 hour Also chop 2 green chillies Heat 1 tablespoon oil in pan Add 1/2 teaspoon cumin seeds and fry Add 1 chopped onion and fry As onions turn transparent, add 2 chopped green chillies, 1/4 teaspoon turmeric powder, 1 teaspoon ginger garlic paste and mix Fry for a minute and add diced ridge gourd Close lid and cook on medium flame for 1-2 minutes Then add soaked bengal gram and mix Add 1 1/2 teaspoon chilli powder, 1 teaspoon salt, 1 teaspoon coriander seeds powder and mix Coconut powder and cumin seeds powder could be added for more gravy Add 1/2 cup water and close lid Cook for 5-6 minutes till the bengal gram is cooked Now add 1/4 teaspoon garam masala powder and cook for a minute We can see that the water has boiled off completely Beerakaya masala pappu is ready to serve!

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Beerakaya Pottu Podi Preparation in Telugu | Beerakaya Pottu Karam Recipe | RidgeGroud Peel Recipe

New Post has been published on https://hyderabadiruchulu.com/beerakaya-pottu-podi-recipe/

Beerakaya Pottu Podi Preparation in Telugu | Beerakaya Pottu Karam Recipe | RidgeGroud Peel Recipe

Beerakaya Pottu Podi Recipe Preparation in Telugu

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Beerakaya Podi Karam Recipe in Telugu | RidgeGroud Pottu Karam Recipe

Learn How to make Home made Beerakaya Podi Karam Recipe in Telugu

Course Breakfast, Breakfast Pickle

Cuisine Indian

Keyword Beerakaya Karam Podi

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 4

Ingredients

1/2 kg Peel of RidgeGourd

1 tsp Ajowan

10-12 pcs Dried Chllies

2 tbsp Blackgram

1/2 tsp Turmeric Powder

7-8 pcs Garlic Cloves

8 grms Tamarind

Recipe Notes

BEERAKAYA POTTU PODI

Lets see how to make karam podi with bittergourd peel

This is a unique recipe. Since we will also be adding ajowan, this is a very healthy recipe Usually while cooking bittergourd, we throw away the peel. But, peel is the healthiest part of the bittergourd This powder, made with bittergourd peel, could be stored for 1 week - 10 days Firstly, coarsely grind the peel Don't add any water. Just add 1/2 teaspoon salt and coarsely grind the peels Heat pan and add 1 teaspoon oil Add 10-12 dried chillies and fry till they change colour Move them into a plate To the same pan, add 2 tablespoons black gram and fry till they change colour Move them into a plate Heat 1 teaspoon oil in the pan Fry the coarsely ground bittergourd peel on low flame till it becomes dry Add 1/2 teaspoon turmeric powder, 1 teaspoon ajowan and mix To a mixie jar, add fried dried chillies, black gram, 7-8 garlic cloves, 5-8 grams tamarind and grind it into a soft powder Then add the fried bittergourd peel and grind it into a soft powder Add more salt if desired Beerakaya pottu podi is ready to serve! This podi can be served for 10-15 days also if stored properly

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