Heard about this curry from my husband a lot..and whenever I buy the Beerakaya from the market, he never failed to mention about this curry and its one of his favourites since his childhood. So I decided to explore this curry based on the input given by him. The dish came out well and fulfilled his expectations.!!! This curry can be eaten either with hot rice or Rotis. It is definitely one of the recipes I like to repeat in my Kitchen.
Ingredients
Beerakaya / Peerkangai - 2 Big OnesOnion - 1/2 cup shredded
Ginger Garlic Paste - 1/2 tbsp
Green Chillies - 1 Medium slit into halves
Oil - 1 tbsp
Mustard Seeds - 2 tsp
Cumin Seeds - 2 tsp
Urad Dal - 2 tsp
Salt - To Taste
Turmeric Powder - 1 tsp
Coriander Powder - 2 tsp
Red Chili Powder - 2 tsp
Milk - 1 cup
Coriander Leaves - To Garnish
Curry Leaves - 5 or 6
Adjust the level of red chilli powder as per your spice level. As we are adding milk in this case, 2 tsp of red chili powder and 1 green chilli is ideal for medium spice level. If you want to have more punch, add another green chili.
Method
- Peel the Beerakaya skin and keep them separately if you are planning to make a Pachadi out of the skin.
- Cut the Beerakaya into small squares. Likewise keep the other ingredients that are required for the preparation ready.
- In the cooking pan, add oil first. When its heated, add mustard seeds, cumin seeds, urad dal followed by ginger garlic paste and onion.
- Saute them till they get translucent. Then add the Beerakaya pieces,curry leaves and saute them till they get cooked three fourth. You could close the lid in order to fasten this process.
- Add all the spices, salt into the pan now and saute them for 2-3 minutes till the spices get blended with the cooked beerakaya pieces thoroughly.
- Add a cup of milk into the pan and allow the contents to cook on a low flame for nearly 8-10 minutes.
- Once it thickens, switch off the flame. Garnish with coriander leaves and serve.
No comments:
Post a Comment