Earlier I had blogged Beerkaya thokku pachadi using the peel of ridge gourd and the peeled ridge gourd was used to prepare a simple stir fry, Beerakaya Gasagasalu aka Ridge gourd Poppy seeds.
A comfort oriented recipe using ordinary ingredients. The subtle nutty taste of roasted poppy seeds pairs well with the sweetness of sauteed onions and roasted ridge gourd. Lightly spice the dish and you have a fabulous healthy stir fry ready to be relished with rotis or rice. Garlic is an essential ingredient so do not miss out on it.
Beerakaya Gasagasalu Recipe
Preparation: 30 mts
Serves: 3-4 persons
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Ingredients:
1/4 kg beerakaya/ridge gourds
1 finely chopped onion
2 slit green chillis
pinch of turmeric pwd
1/2 tsp red chilli pwd
large pinch of coriander pwd
pinch of roasted methi pwd
1 1/2 tsps roasted poppy seeds pwd (khus-khus/gasagasalu)
salt to taste
1 tbsp oil
For poppu/tadka/seasoning:
1/2 tsp mustard seeds
1/4 tsp cumin seeds
1 tsp split black gram dal/minappapu/urad dal
1-2 dry red chillis, tear and de-seed
6-7 garlic flakes, crushed
8-10 fresh curry leaves
1 Cut the ridge into half lengthwise and slice. Finely slice onions.
2 Heat oil in a cooking vessel, add the mustard seeds and as they splutter, add the cumin seeds and let them turn brown. Add the crushed garlic, green chillis and curry leaves and saute for 15-20 seconds.
3 Add the sliced onions and saute for 5 mts. Add the sliced turai and turmeric pwd and let it cook without lid for 7-8 mts, constantly sauteing in between.
4 Place lid, reduce to low flame and let it cook covered, approx 16-18 mts. Check in between. Add chilli pwd, coriander pwd, roasted methi pwd, roasted khus-khus pwd and salt and combine.
5 If it appears slightly watery, continue to cook till the water evaporates completely and stir fry on high for a mt and turn off heat.
6 Serve hot with rotis or rice.
