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Ridge Gourd Skins Fry

14 Sep

Beera Pottu Vepudu.

Skins of the ridge gourd is chopped up and ground into coarse paste with sufficient water. Oil is tempered with few spices and carom seeds / ajwain. Then ground ridge gourd skins are fried till done. Serve ridge gourd skins fry with steamed rice.
Makes: around 2 Servings of Ridge Gourd Skins Fry.


Ridge Gourd 2 Long
Carom Seeds 1/4 tsp
Garlic 5 Cloves
Salt to taste


Mustard Seeds 1/2 tsp
Cumin Seeds 1/2 tsp
Urad Dal 1/2 tsp
Broken Red Chiles 8
Curry Leaves 4
Oil 1 tbsp

Method of preparation:

Peel and thickly slice the garlic cloves.
Thoroughly wash and lightly scrape the ridge gourd.
Chop the thick layer of skin off of the ridge gourd.
Roughly chop the peels and grind it somewhat coarsely adding little water.

Heat oil in a non stick pan on medium heat, add all other talimpu ingredients in order.
When mustard seeds start spluttering, add carom seeds and garlic cloves and fry briefly.
Stir in coarsely ground ridge gourd skins, turmeric powder and salt.
Cook uncovered on medium flame until all the water gets evaporated.
Keep stirring occasionally to avoid sticking.
Once most of the moisture is gone and the color of the ridge gourd tuns dark, remove from heat.
Serve ridge gourd skins fry with steamed rice and ghee.
Notes: Make sure to select ridge gourds with thick skin.

Suggestions: If the fry has still lots of moisture or the ridge gourd is light green in color, put in back on heat and cook till done.
Variations: You can also add tamarind pulp to the fry in which case adding a small pinch of fenugreek seeds to the talimpu tastes good. Green Chiles can also be added to tempering for extra spice.
Other Names: Ridge Gourd Skins Fry, Beera Pottu Vepudu.