Be-Be-Ba Kura

Popularly called as Be-Be-Ba Kura. This is a very unique combination and they complement each other.

1 Ridge-gourd – Beerakaye
½ pound Ladies Fingers – Bendakaye
1 bunch Bachali or Spinach
Few Curry Leaves
¼ cup Raw Rice
½ cup grated Coconut Powder
4 tsp Sesame Seeds
2 Red Chilies
½ tsp Jeera

Soak rice in water for 2 – 3 hours. Grind rice, coconut, sesame seeds, ½ tsp jeera and 2 red chilies to a smooth batter. Keep aside.

Peel Beerakaye and cut into 1” pieces and chop bendakaye into 1” cylinders. Wash and wipe bachali and chop finely. It can be substituted with spinach where bachali is not available. (Taste will change!)

Take 4 tsp of oil in a low bottom skillet and make tadka with ½ tsp mustard seeds, ½ tsp jeera, hing and curry leaves.

First add benadakaye fry for a few minutes and then add beerakaye, once they are getting soft add bachali, salt, turmeric and stir gently. (So that shape of the vegetables is not lost.) Then add the ground paste and cook in medium/low flame till the oil seperates.

The water given out by the vegetables will be absorbed by the ground paste and once the dish is thickening remove from flame.

This is a good side dish with hot rice.