Sep 16, 2017 No comments:

Beerakaya Bajji ~ Turai Pakode

If you are from South India and especially from Andhra region, I bet you never say NO to Bajji! Bajji is spicy or savory snack item that is popular as fantasy street food. There are several variations in making bajji or it can be made with several vegetables, but Mirapakaya Bajji is the most popular and favorite to everyone in spite of it's SPICYness (as it is made with green chili). There is a reason why I am giving you the history of Bajji, that is my Beerakaya Harvest! Confused...! Let me explain :-) My turai/beerakaya plant has given abundant harvest this season, I almost got 100 beerakaya/turai from my garden this year, after distributing to friends, colleagues and in community, I am still left with lot of Beerakaya, well that is a pleasure problem to have. :-) So I am in search of beerakaya recipes and started exploring every single one. A few I have tried so far are Beerakya Pachadi, Beerakaya Perugu Chutney, Beerakaya Pala kura, Beerakaya Nuvvula Kura! And today I made these Beerakaya Bajji, sine the beerakaya used in this recipe are home grown, they are very tender and gave superb fresh taste to these bajji. Here is the recipe, Njoy!

Beerakaya - 2 Small
Besan Flour / Chick Pea Flour - 1/2 cup
Salt - 1 tsp
Ajwan seeds / Vamu - 1/4 tsp ( optional)
Paprika - 1/4 tsp ( or pinch of red chili powder)
Water - 1/4 cup
Oil - for deep frying


  1. Trim the edges of beerakaya/turai and peel and wash them. Chop them into round slices and keep them side.
  2. Take a medium size bowl, add besan flour, salt, paprika. crush Ajwan seeds roughly between your palms and add to bowl. Mix everything well. Add water slowly in increments and keep mixing until it forms like batter. ( it should be like dosa batter consistency).
  3. Heat Oil in Kadai for  5 minutes or until oil is hot (for deep frying).
  4. Once the oil is ready, dip the Turai rounds / Beerakaya slices in the besan batter and drop them gently in the hot oil. repeat this for all the rounds and deep fry these until they turn to golden color on both sides. 
  5. Take the fried bajji on to a wide plate with kitchen towel spread (to remove excess oil) and let them cool for few minutes.
  6. Transfer to serving bowl or plate and serve them warm with spicy hot sauce or ketchup. 


  • For this recipe, you need to pick tender beerakaya than ripen one. Pick about I foot long beerakaya that is usually tender. 
  • Always taste one slice from beerakaya, there is a possibility that some times you can get bitter turai. You don't want to mix the good ones with bitter ones when you slice them.
  • When dropping turali slices in oil, be careful, oil will be very hot and it can spill on your hands if you throw these into kadai.
  • I don't like lot of besan coating on veggies, hence I mix the batter little runny, if you prefer thick bajji, you need to make the batter little thick.
  • Ajwan seeds are optional, but usually these are good and pairs well with besan flour of health benefits. Ajwan will help to avoid the gas formation in tummy that besan flour can cause. 

Will be back with another simple fantasy recipe
take care until then

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Sep 14, 2017 No comments:

Beerakaya Nuvvula Masala Kura ~ Ridge Gourd with Sesame Seeds Masala

When I was a kid, Mom used to make very limited varieties with Beerakaya either Pachadi/Chutney or Beerakaya Palakura (with milk), as dad prefers only these varieties compare to any other masala curries with it. Beerakaya Chutney tastes so good with Rice and Beerakaya milk based curry is divine when you pair it with pulka. So I haven't witnessed many varieties with this tender veggie Beerakaya. However due to high yield of Beerakaya/Turai in my garden from the past 2 years I have been interested in exploring more recipes with it. In exchange of beerakaya to my friends and neighbors I did get their version of Beerakaya recipes, Win-Win! :-) So today I am bringing a Andhra delicacy recipe with this veggie "Beerakaya Nuvvula Kura" that is shared by my beloved music (sangeetam) teacher Meenakshi Anipindi. This recipe is so tasty and sesame masala adds more creaminess and richness to this dish, this taste good with rice or roti.  Here is the recipe, Njoy!

Beerakaya Nuvvula Kura ~ Andhra Delicacy

Beerakaya - 3 mediu
Onion - 1 medium
Green Chili - 2
Oil - 2 Tbsp
Chana Dal - 1 tsp
Urad Dal - 1 tsp 
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1 tsp
Curry Leaves - 10 ( 2 stems)
Turmeric Powder - 1/2 tsp
salt - 1 tsp ( adjust per your taste)

Sesame Masala:
Sesame Seeds - 2 Tbsp
Rice - 1 Tbsp
Red Chili - 1 
Milk - 1 Tbsp

Preparatory Steps:
  • Trim edges and peel Beerakaya/Turai, wash thoroughly, chop into small pieces (I always use my Vidalia Wizard for chopping, now my kids are trained to use it and they are my little 'chopping' helpers in the kitchen :-)).
  • Chop onion and green chili and set aside.
  • Sesame Masala: Dry roast sesame seeds and rice together along with red chili in the non-stick pan for 2 min. Let it cool and grind in the small mixie jar until it becomes coarse, then add 1 tbsp milk and grind again until it becomes into smooth paste.

  1. Heat non-stick pan and add oil to it. Once the oil is hot, add chana dal, urad dal, cumin, mustard seeds. Saute until mustard starts spluttering, then add curry leaves and followed by turmeric powder. Add chopped onion and green chili to the tempering and sauté until onion becomes translucent and tender. 
  2. Add Beerakaya/Turai pieces to the pan and mix well or toss it so that everything mixed well. Close the lid and let it simmer on medium to low heat for 15 min. 
  3. After 15 min, Beerakya/Turai becomes tender and comes together as gravy, add 1 tsp salt to it and, simmer for 5 more minutes. Now add sesame masala to the gravy and mix it well. Increase the heat to medium to high and cook for another 5 min (with out closing lid) or until gravy comes together and becomes thick. 
  4. Now taste and adjust any salt/seasonings and top with Cilantro and switch off the stove. After 5 min transfer to serving bowl and enjoy with white rice or warm roti. 
  • Be careful when you are dry roasting sesame seeds, they can quickly get burned as they are very delicate,  keep them on watch when you are roasting. 
  • I usually make this curry mild so that kids enjoy and it goes well with roti. If you prefer little spicy version you can add red chili in tempering and add increase red chili in sesame masala or increase green chili. However I do not suggest to add red chili powder to this curry, as usually the red chili  powder doesn't get infuse well in milk based curries. 
  • Sesame seeds masala adds creaminess and rich ness to this dish, and these beerakaya are from my garden, they are very tender and this curry tasted absolute delicious and divine.
will be back with another simple, delicacy dish
take care until then

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