- 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
all the vegetables. Cut ridge gourd into small pieces. Do not peel the
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
power to these pieces and keep aside. Cut green and red chillies into
pieces. Chop coriander finely and keep aside.
a pan and add oil to it. When oil is hot add black gram and fenugreek
Fry them for a while till they change color. When the seeds become light
in color add mustard seeds and fry till they splutter. Then add
green chilies and red chilies and fry well. When the chilies get fried
oil they won’t be that hot. Strain this mixture through a strainer and
the oil. Take that oil back to the pan and add the ridge gourd pieces
well. Cook covered on low heat till the pieces are soft. As we have
it oozes water and the vegetables get cooked—and because of the oil they
fried. When the ridge gourd pieces are cooked take them out from the pan
keep separately to cool. Then to the same pan add tomato pieces along
and turmeric powder. Cook covered till tomatoes are soft. Keep them also
for few minutes to cool down. Take the seasoning ingredients into a
and add a small piece of tamarind to it. When you are using country
then we can omit this tamarind as those tomatoes will be sour. If using
variety tomatoes add this small piece of tamarind. Add some portion of
cooked tomatoes to this and make it into a paste. Also make a coarse
the remaining tomatoes and the ridge gourd pieces. Mix all these pastes
some coriander. Transfer this to a serving bowl. Garnish with the
coriander and serve.
Points to Notice:
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
health. However it is not possible to use the skins of the vegetables in
dishes. So use them innovatively and enjoy the health benefits.
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|Our Earlier discussions on the Blog
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,
February 8, 2011 6:48 PM
Gayatri Vantillu said...
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
|Your Earlier comments on the Blog
| 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.
May 1, 2009 2:15 AMVikram 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 PMAnonymous said...
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.
January 15, 2009 12:36 PMAnonymous said...
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
January 15, 2009 12:38 PM
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