To roast & powder or 1 tbsp idli podi or sambar powder
How to make the recipe
How to make beerakaya fry
Wash the beerakaya under running water, brush it well since we are using the skin too. Wash well. Devein and chop to bite sized pieces.
Heat a pan with oil. Add mustard, cumin, dals, and fry till the dals turn golden
Add curry leaves, red chili and garlic. Fry till the curry leaves turn crisp. Sprinkle hing.
Then add beerakaya, sprinkle turmeric and fry for about 2 to 3 minutes stirring.
Reduce the flame to low to medium and fry till beerakaya is cooked completely. If your gourd is not tender and juicy. You can sprinkle water, cover and cook.
On another burner, dry roast chana dal, urad dal & red chilies until dal turns golden. Then add sesame seeds, coconut, cumin & garlic. Roast on a low heat until the sesame turns aromatic. Do not over fry. Cool and powder this.
Add salt, 1½ tbsp vepudu karam and coconut. Fry till you get a nice aroma for about 3 minutes. Then add peanuts and fry for another 2 mins.