Beerakaya Senagapappu is a recipe from Andhra Pradesh. It is a recipe of ridge gourd prepared with chana dal (yellow split peas). Ridge gourd has high fiber content and is also low in cholesterol, so this recipe is nutritious too. It goes well with rice or roti. For little tanginess, I have added tomato also.
Preparation time: 20 mins
Cooking time: 25 mins
- 4 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1 red chili
- Few curry leaves
- 1 onion (chopped)
- 3 green chilies (chopped)
- A pinch of turmeric powder
- Salt to taste
- 3/4th tomato (finely chopped)
- 200 grams ridge gourd (finely chopped)
- 4 tsp chana dal (washed and soaked in warm water for 30 mins)
- 1 tsp coriander powder
Heat oil in a pan and add mustard seeds and cumin seeds, let them splutter. Add red chili, curry leaves and fry for few seconds.
Now add onion and green chilies, fry them for a minute. Then add soaked chana dal, salt, turmeric powder and mix well.
Add little water and cover the lid for 10 mins and let it cook at medium heat.
Now add ridge gourd, coriander powder and mix well. Cover the lid and cook until the ridge gourd becomes soft.
Switch of the flame and serve hot.
Serve Beerakaya Senagapappu with rice or roti.