Beerakai Vadiyalu

Love eating beerakai (ridge gourd) vadiyalu with sambar rice.  These vadiyalu are not sun dried but made fresh.

1 Ridge Gourd med-large (peeled & chopped 2” piece)
½ cup Pesarapappu (Green gram)
1 tsp Ginger garlic paste
3 Green Chillies
1tsp Jeera/cumin seeds
Coriander leaves handful
Curry leaves few
Salt to taste
1 tsp Oil
3 tbsp Oil for pan frying

Take a heavy bottom pan.  Add green gram and fry for a minute or two.  Remove from flame and let it cool.  Grind this in a mixy and place it in a mixing bowl.  Take the same pan and heat 1 tsp oil.  When oil is hot add jeera, curry leaves, ginger garlic paste, green chillies, chopped ridge gourd and salt.  Fry for 5 minutes on medium.  Add coriander leaves and remove from flame.  Keep aside to cool.  Grind this mixture to a coarse paste.  Add this to the above mixing bowl.  Mix the two to form soft dough.    Divide into equal portions and flatten each into cutlet shape.

Pan fry – Heat oil in a heavy skillet.  Cook the cutlets on a medium flame till brown and crispy on both sides. Remove the cutlets onto a serving plate.  Serve ridge gourd cutlets with steamed rice, sambar and pickle or just as a snack with tomato sauce.

Note: When salt is added to beerakaya it tends to leave out water.  If you are unable to make round cutlet shape with the mixture add 1-2 tsp of rice flour.

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