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The Vegetarian Curry Bible
Beerakaaya Curry
Bengali Zucchini Curry
by daawat.com
Ingredients:
by daawat.com
Ingredients:
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500g beerakaayalu
1 tbsp Bengal gram
1 tbsp Black gram
10g peanuts
10g sesame seeds
1 tsp mustard seeds
1 tsp cumin seeds
1 tbsp coriander seeds
1 tbsp chili powder
1/2 cup grated coconut
Salt to taste
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2 zucchini, cubed
2 potatoes, cubed
2 tomatoes, chopped
1/2 tsp turmeric powder
1 tsp ginger paste
1 tsp cumin powder
Salt to taste
1 tsp chili powder
A pinch of sugar
1 1/2 cup water
Oil for frying
Cilantro leaves for garnishing
A pinch of turmeric
sprigs curry leaves
50g oil
Method:
Method:
1. Marinate the potato and zucchini cubes in salt and turmeric for 5
minutes.
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Remove the skin of beerakaayalu and cut into 3" pieces. Cut the 3"
pieces into four, lengthwise to three fourth’s of their total length and
keep aside.
Mix Bengal gram, Black gram, peanuts, cumin seeds, coriander seeds,
chili powder and fry them in little oil until they are golden brown. Add
grated coconut and blend to a fine powder.
2. Heat oil in a pan, and fry the marinated cubes for 5-6 minutes or until
golden. Remove from heat and keep aside.
3. In the remaining oil, fry the ginger paste, cumin and chili powders for 2
minutes.
4. Now add tomatoes, fried potatoes and zucchini and fry for another 5-6
minutes.
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Stuff the beerakaayalu with the ground powder and set aside.
Heat oil in a pan and season with mustard and cumin seeds. Add
stuffed beerakaayalu, curry leaves, ground powder, if remained and
cook them for 15-20 minutes.
5. Later add sugar, water and cook until it is done.
6. Serve hot with rice or chapathis.
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Serve hot with plain rice.
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