Recipe Text
Ingredients:
- Ridge Gourd – 200gms
- Tomatoes – 400gms
- Green Chilies – 4
- Red Chilies – 2
- Mustard Seeds – 1 1/2tsps
- Fenugreek Seeds – 1/4tsp
- Black Gram – 3tsps
- Salt To Taste
- Turmeric Powder – 1/4tsp
- Coriander For Garnishing
Asafoetida – A Pinch
- Oil – 7tsps
Preparations:
Wash
all the vegetables. Cut ridge gourd into small pieces. Do not peel the
skin.
Add half of salt and turmeric powder to these pieces and keep aside. Cut
tomatoes also into small pieces. Add the remaining half of salt and
turmeric
power to these pieces and keep aside. Cut green and red chillies into
small
pieces. Chop coriander finely and keep aside.
Method:
Heat
a pan and add oil to it. When oil is hot add black gram and fenugreek
seeds.
Fry them for a while till they change color. When the seeds become light
brown
in color add mustard seeds and fry till they splutter. Then add
asafoetida,
green chilies and red chilies and fry well. When the chilies get fried
well in
oil they won’t be that hot. Strain this mixture through a strainer and
remove
the oil. Take that oil back to the pan and add the ridge gourd pieces
and mix
well. Cook covered on low heat till the pieces are soft. As we have
added salt
it oozes water and the vegetables get cooked—and because of the oil they
get
fried. When the ridge gourd pieces are cooked take them out from the pan
and
keep separately to cool. Then to the same pan add tomato pieces along
with salt
and turmeric powder. Cook covered till tomatoes are soft. Keep them also
aside
for few minutes to cool down. Take the seasoning ingredients into a
mixie jar
and add a small piece of tamarind to it. When you are using country
tomatoes
then we can omit this tamarind as those tomatoes will be sour. If using
hybrid
variety tomatoes add this small piece of tamarind. Add some portion of
the
cooked tomatoes to this and make it into a paste. Also make a coarse
paste of
the remaining tomatoes and the ridge gourd pieces. Mix all these pastes
and
some coriander. Transfer this to a serving bowl. Garnish with the
remaining
coriander and serve.
Points to Notice:
Do
not throw away the peel of gourd. Grind them along with other masala
ingredients and use it in any gravy dishes. As all vitamins lie just
beneath the skins of the vegetables it is advisable to eat the skins also for
better
health. However it is not possible to use the skins of the vegetables in
all
dishes. So use them innovatively and enjoy the health benefits.
Enjoy !!!!!!!!!!!!!! 6 Recipes you may also like to watch.
Our Earlier discussions on the Blog
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Anonymous said...
Hello Gayatri garu,
I am an ardent follower of your blog
and have tried many of your dishes especially the pachadis. Gayatri
garu, please can you show how to make Pandu mirapakayala pachadi which
can be stored year round. I have tried making it but somehow it begins
to smell and gets spoilt soon. I would really appreciate if you can help
me on this recipe. Thanking you in advance,
Padmaja
February 8, 2011 6:48 PM
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Gayatri Vantillu said... Padmaja Garu,
I'm not getting pandumirapakayalu at Vizianagaram. As and when I get them, I would try to host this recipe.
February 16, 2011 5:33 AM
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Your Earlier comments on the Blog
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Padmaja Chamarthi said... Hi Gayatri Garu,
I've tried your beerakaya
and tomato chutney. chaala baaga vachindi. Authentic andhra chutney.
net lo chaala variations unnayi, but i liked your version so much that
i tried yours. very nice! I should tell you that i was someone to whom
when anybody mentioned the word cooking, i hate cooking was my instant
reply. i can live on bread 24 by 7. but with a 22months old daughter
and husband who cant stand bread, now i'm a forced cook. its a been a
struggle for almost 6 months ever since we moved to us. now i've kind
of started to enjoy cooking, so the degree of hatredness has certainly
come down. thanks to all you ppl who put up such wonderful recepies on
net with so much of passion. i really liked your version of
guttivankaya using microwave. Last time i tried, it was full of oil,
which i really felt was unhealthy. I will certainly try yours and let
you know. Keep posting such heathier versions.
bye Padmaja May 1, 2009 2:15 AM Vikram said...Hi, my name is uma vikram. I am simply bowled by your
recipes. It is very interesting, simple, and tasty also with minimal
effort. I would like you to come up with exclusive andhra recipes,
especially curries and pacchadies of andhra region. I simply love them.
Its a good effort taken by you to spread andhraness through your
cooking. Since am a practising doctor i don't get much time to browse
and cook, so when i browse, i just note the recipes and try them till
next login. So can't update my videos also, sorry about that. Neway a
great andhra touch from this site, keep going. 3cheers to u. January 9, 2009 9:40 PM  Anonymous said...Hello Gayatri,
I am very fond of all your recipes. I dont speak telugu but ur recipes are so easy to follow. Nice pictures and nice work.
Thanks Reena January 15, 2009 12:36 PM Anonymous said...Hi Gayatri,
I am writing this to let you know of how much me and my husband appreciate your recipes. I love Andhra food, but finding recipes without onion and garlic had been difficult. Most of your recipes fit into our tastes. My husband is very appreciative of your article on diet control and weight loss. Most weight loss articles over the internet cater to western folks and we are glad to read of your experience since it pertains to our Indian diet. Keep up the good work.
Best regards, Priya January 15, 2009 12:38 PM |
Your emails to gayatri@gayatrivantillu.com
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