2 long Ridge gourds - Beerakaye
5 – 6 tsp Kura Podi (From my previous blog in Podis\Powders)
½ tsp Red Chili Powder
1 tsp Tamarind Pulp
1 tsp Jeera
Take kura podi in a bowl add red chili powder, jeera, tamarind pulp, 1 tsp of oil and salt. Mix well. Taste for salt and seasonings as this cannot be corrected later.
Cut the edges and peel the hard edge of the gourd and discard. Peel the green of gourd and save it. Pachadi can be prepared with it. Wash the peeled gourd and chop into 2 “circles. Slit at the top, turn and make another slit on the opposite side. By slitting this way, the stuffing will stay inside of the vegetable well during cooking.
Peel cut and slit ridge gourd and stuff like this.
Use hand or a spoon and stuff the “menthe” on both sides of the cut gourd. (Suit your taste)
Take 4 tsp of oil in a skillet and add one piece at a time and arrange them well in the skillet. Cook in low/medium heat so all them are all cooked evenly. Do not use a stirring ladle to stir/mix it. Use a fork/spoon and move each piece individually. Cook with the skillet covered. It will take about 15mins for them to be nicely done. Beerakaye is a watery vegetable, a lot of water will be given out, let it cook in the water. Turn the flame to high when it is all cooked, so the water evaporates and the curry will come “together”.
Test one piece to see if it is done or if they are falling apart, it is time to remove from the flame.
This is a perfect side dish to go with hot rice.