Contents

Gongura.......................................................................................................................................................4
1. Gongura pulusu kura...........................................................................................................................4
2. Gongura Pappu....................................................................................................................................5
3. Gongura Pickle....................................................................................................................................6
4. kakarakaya-gongura (bitter gourd-gongura)........................................................................................7
5. Gongura Peanut Pachadi......................................................................................................................8
6. Gongura Pachadi Authentic.................................................................................................................9
7. Gongura with Masur Dal...................................................................................................................10
Karuveppilai..............................................................................................................................................11
1. Karuveppilai Thuvaiyal.....................................................................................................................11
Karela........................................................................................................................................................12
1. Karela besan curry/Kakara kaya chenagapindi koora....................................................................12
Bindi..........................................................................................................................................................13
1. Bharwan Bindi................................................................................................................................13
Cabbage.....................................................................................................................................................14
1. Muthia (Steamed Cabbage Rolls)...................................................................................................14
2. Cabbage Poriyal.............................................................................................................................15
3. Stir Fried Chinese Napa Cabbage (Chinese).......................................................................................16
4. Cabbage Parantha..............................................................................................................................17
5. Cabbage Channa............................................................................................................................17
6. Morrocan style cabbage and chickpeas recipe..............................................................................18
7. Cabbage and Moong Dal Balls...........................................................................................................19
8. Kerala: Cabbage KadalaParippu Upperi (Cabbage Chana Dal Stir Fry)...........................................20
9. Cabbage Stir Fry (Mezhkkupuratti/Upperi/Poriyal).......................................................................21
10. Cabbage Thoran.........................................................................................................................22
11. Cabbage Patoli...........................................................................................................................23
12. Cabbage Chutney.............................................................................................................................24
Stir-fried Cabbage with Garlic................................................................................................................25
 GREEN CABBAGE WITH CUCUMBER AND CARAWAY(zeeraham)..........................................................25
Cabbage Vada........................................................................................................................................26
Cabbage Pakodi.....................................................................................................................................27
Ridge Gourd...............................................................................................................................................28
Peerkanga Kootu...................................................................................................................................28
Beerakaya Pappu...................................................................................................................................29
Beerakaya Tomato curry........................................................................................................................30
Beerakaaya Kura....................................................................................................................................31
Beerakaya Kothimira Pachadi – Ridge gourd Coriander Chutney..........................................................32
Ridge Gourd Dill and Chana Daal Dry Fry (Beerakaya Fry).....................................................................33
Beerakaya thokku pachadi(ridge gourd skin chutney)...........................................................................34
Ridge Gourd with Jowar-Wheat Flour dumplings recipe.......................................................................35
Ridge gourd milk curry ( peerkangai paal kozhambu)............................................................................36
Tori ke Bachke (Ridge gourd Fritters).....................................................................................................37
Beerakaya Nuvvu Kura Recipe...............................................................................................................38
Beerakaya Bajji (Turai Bajji)...................................................................................................................39
Gongura
1. Gongura pulusu kura

Ingredients:

1 bunch of gongura leaves

1 fistful of chana dal
1 onion
3 green chillis, 2 red chillis
1 tea spoon fried fenugreek seeds powder
1 tea spoon urad dal
1 tea spoon of cumin & mustard seeds
1 pinch of haldi, a pinch of hing
4 to 5 garlic pods cut into small pieces
3 tea spoons of oil, some water, salt & chilli
powder to taste

Method:
1. wash and cut gongura leaves. Cut onion into thin pieces.
2. cook chana dal separately until they are just done. (They should not become like a paste)
3. Take pressure pan, add oil, when it is heated add urad dal, cumin & mustard seeds, haldi, hing,
cut red chillis, fenugreek powder and garlic pieces.
4. Once the mustard seeds start spluttering, add green chillis and onion.
5. Once the onions are fried, add gongura leaves. Add little water and put the lid after 5 minutes.
cook it for 2 to 3 whistles.
5. Now, add the chana dal, salt & chilli powder and cook for 5 more minutes.
2. Gongura Pappu
Ingredients:

Toor dal-2 cups

Erra gongura (tender red sorrel leaves)-2 cups
Chopped green chillies-4
Chopped onions-2
Turmeric powder-1/4 teaspoon
Red chilly powder-1 tablespoon
Garlic cloves-2 or hing-a pinch
Salt-1 tablespoon
Oil-2 tablespoons

For Seasoning:
1 teaspoon mustard seeds, one teaspoon cumin seeds, 1 teaspoon urad dal, 1 teaspoon gram dal, ¼
teaspoon fenugreek seeds, 3-4 dry chilly pieces and a few curry leaves

Method:
1. Wash the dal and cook until it becomes soft.
2. Add gongura leaves, chopped green chillies, half of the chopped onion, turmeric powder, red chilly
powder and salt to it and cook it for eight minutes on medium flame.
3. Heat oil in a pan and add the dry chillies, garlic, gram dal, urad dal, fenugreek seeds, mustard seeds,
cumin seeds, remaining chopped onion and curry leaves.
4. Fry them until they turn brown in colour and add it to the cooked dal.
5. Serve it with hot rice and papad.
3. Gongura Pickle

Gongura(Pulicha keerai) - 1 bunch

Tamarind juice - 1 tsp
Salt - As reqd
Turmeric powder - A pinch
Garlic pods(optional) - 4
Oil - 2 tsp
Asafoetida(Kayam) - A pinch
Black gram(Uzhunnuparippu)- 1 tsp
Cumin seeds(Jeerakam) - 1 tsp
Red chillies(Kollamulaku) - 3 nos
(broken)
Curry leaves - A few

Seasoning:
Oil 1 tea spn
Mustard seeds 1/2 tea spn
Chana dal 1/2 tea spn
Urad dal 1/2 tea spn
Red chilies 2-3

Method:
Separate the leaves from branches and fry them and green chilies in little oil till they are tender.
Grind them into a paste.
Dry roast sesame seeds, urad dal, fenugreek seeds, coriander seeds, cumin seeds and red chilies.
Powder them.
Mix the spice powder with the paste. Add salt.
Heat oil and add chana dal. When it becomes slightly brownish, add urad dal and mustard seeds.
When they start popping, add red chilies cut into 2-3 pieces. Pour this seasoning over the pickle
and mix well.
Store in a air tight container in refrigerator.

Preparation time : 20mins

4. kakarakaya-gongura (bitter gourd-gongura)

Ingredients:

1 bunch of gongura leaves

3 bitter gourds,
1 big onion
2 to 3 green chillis
1 tea spoon fried fenugreek seeds powder (fry fenugreek seeds without oil until they become
dark red and grind)
a pinch of hing
2 red chillies
1/2 tea spoon urad dal
1/2 tea spoon chana dal
1/2 tea spoonful of cumin & mustard (together)
3 table spoons of oil
2 pinches of haldi, salt to your taste

Method:
1. wash gongura leaves thoroughly. Use the fresh and kind of baby leaves so that once you cook
them, they will become nice paste after you cook.
2. chop onion & green chillis length-wise
3. cut bitter gourds into thin & 2-inch pieces. Add a pinch of haldi and 1/2 tea spoon salt to these
pieces, mix them well and keep aside.(This helps in making them less bitter so that kids also can
eat)
4. To a kadai add oil and when it is heated, add chana dal, urad dal, jeera, mustard, cut red chillis
5. when the mustard seeds are spluttering, add hing, remaining haldi, fenugreek seeds powder,
onions, green chillis
6. Squeeze the water from bitter gourd pieces (which comes because of salt added earlier).
7. Let the bitter gourd pieces get fried nicely. Don't put the lid. Add little more oil if required.
7. Now add gongura leaves. When the leaves are nicely mashed up, add salt and cook for 2
minutes with lid.
5. Gongura Peanut Pachadi

1 tablespoon, peanut oil

2 garlic cloves, skin peeled and
chopped coarsely
1 red onion or shallots – coarsely
chopped, a cup
6 to 8, fresh or dried chillies, Indian
variety
Fresh gongura leaves – about 6 cups,
tightly packed
Roasted, shelled, skinned, unsalted
peanuts – 3/4 cup
1/2 teaspoon, salt (or to taste)

1. Heat the oil in a wok or skillet. When oil is hot, add garlic, onion and chillies. Saute to soft
brown. Remove them into a cup.

2. In the same skillet, stir in the gongura leaves. It will seem an enormous quantity but the leaves
reduce rapidly to less than half the volume. Cover the pan and cook over medium heat for about
five minutes. If the gongura is very fresh, the mixture will be juicy. Remove the cover and
continue to cook until the water has evaporated, for another two to three minutes. Remove from
heat and leave to cool.

3. In a blender or mortar, take the peanuts. Add salt. Grind or pound into a fine powder. Add the
cooked onion-gongura mixture to peanut powder. Stir in half cup of water. Blend the ingredients
to smooth pachadi. Remove to a cup.

Gongura-peanut pachadi tastes good with breakfast items, rice or roti.

6. Gongura Pachadi Authentic

Ingredients
Gongura leaves washed
Dhania
Onion
Red chillies
Green chillies
Chana dal - 1 tea spoon
Urad dal - 1 tea spoon
Mustard seeds - 1/2 tea spoon
Jeera - 1/2 tea spoon
Oil
Salt to taste
Garlic cloves peeled chopped

Method of preparation

1) wash the gongura leaves and set aside

2) chop the onions into squares
3) Put some oil in kadai and let it get heated. Now add chopped garlic and after it turns light brown,
set them aside from oil
4) Now in same oil add gongura leaves and let them cook. you will notice that the leaves become a
mushy paste after sometime indicating that they are cooked. Put the paste aside from kadai.
5) Now add little oil for tadka and then add mustard seeds. after they start splutter add jeera,
chana dal, urad dal, red chillies, green chillies, dhania also. Add salt sufficient for the
whole chutney to this.
6) After they are a little done ( a minute or two), put all the tadka in the blender and make
them into powder/paste.
7) After the above paste is done, now add the gongura to the blender and do not run for a
long time. run it so that the gongura paste and the tadka mixes consitently.
8) Take a serving bowl add the gongura paste and chopped onions along with fried garlic.
Mix them well and serve with white rice.
7. Gongura with Masur Dal

Ingredients
Sorrel Leaves 1 bunch
Masoor Dal 1/2 cup
Chilli Powder 2 tsp Green Chilli 2
Garlic 1 pond Onion 1

For Seasoning:
Channa Dal 1 tsp
Urad dal 1 tsp
Mustard Seeds 1 tsp
Turmeric 1/4 tsp
Hing a pinch
Curry Leaves
Jeera 1 tsp
Oil

Method:

 Wash and cut sorrel leaves .

 Cut onions to a fine consistency and keep it aside separately. Also crush garlic. Wash
curry leaves and separate it from the strings.
 Soaked Masoor Dal ,finely chopped sorrel leaves , green chili in sufficient quantity of
water with a few drops of cooking oil and a pinch of turmeric powder for around 10
minutes and cook it in the cooker as usual.
 Place a thick wide bowl on flame with 4-5 teaspoons of cooking oil in it. On heating add
mustard seeds, Channa dal, urad dal, jeera,hing , finely chopped onions with some salt to
it.

 When onions turn transparent, add crushed garlic, curry leaves to it .Fry for some time
and add turmeric powder ,chilli powder, salt to it.

 Cooked, mix the cooked Masoor Dal Mixture to it and just stir well.

 Garnish with coriander leaves and Ghee.

Karuveppilai
1. Karuveppilai Thuvaiyal
Ingredients

Urad Dhal - 2 tsp

Black Pepper - 1/4 tsp
Dry Red Chilly - 3
Salt - 1/4 tsp
Tamarind - 1 tsp
Asafetida - a pinch
Curry Leaves - 2 bunches
Ghee - 1 1/2 tsp

Method

1.Remove and clean the curry leaves. Soak tamarind in water till it becomes soft.

2.Drain the water and preserve the tamarind

3.Fry the dhal, pepper, chilly and asafetida in some oil and keep aside.

4. In the same pan, heat up the remaining oil and fry the curry leaves for some time.

5.Grind all the fried ingredients and the curry leaves along with the salt and tamarind.

Variations

1. Add one spoon coconut

Karela

1. Karela besan curry/Kakara kaya chenagapindi koora

Ingredients:

250 gms karela (bitter gourd)

2 large onions (sliced finely)
5 to 6 garlic pods mashed
few curry leaves
2 to 3 green chillies chopped
1/2 cup besan (gram flour)
2 table spoons of oil
1 tea spoon red chilli powder
1 tea spoon dhaniya powder
1/4 tea spoon haldi
1 tea spoon each rai, jeera and
urad dal
1 tea spoon salt (as per taste)

Method:

Wash, drain and scrape the rough skin of the bitter gourd (scraping is optional). Chop to small
pieces.  
Add 1/2 tea spoon salt, mix and leave it aside for 10 mins.  Add a cup of water. Squeeze and
remove the water.  
This reduces the bitterness.

Heat oil in a pan.  Add rai, jeera and urad.  When rai starts spluttering add finely sliced onions
and green chillies.  Fry until the onions turn pink.  Now add mashed garlic pods, curry leaves and
mix well.  Add the chopped karela pieces, red chilli powder, haldi powder, dhaniya powder and
salt to taste.  

Close the lid and cook in a medium flame for 10 to 15 mins.  Stir occasionally.   Cook until the
karela pieces are properly done. 

Now add 1/2 cup of besan to it.   Mix well and fry for few more mins.  until the besan is cooked.
You can feel a nice aroma of the curry. 

Switch off the flame and take the curry into a bowl and garnish with fresh coriander leaves.
Bindi
1. Bharwan Bindi

Ingredients

1/2 kg ladies finger washed and dried

2 tbsp coriander powder
chilli powder to taste
1 tsp garam masala
1 tbsp dried mango powder
salt to taste
1 tbsp oil

Method

1. Slit the bhindis in between

lengthwise after cutting both the ends (take care not to split it into 2)
2. Mix all the dry masals well.
3. Fill each slit bhindi with this masala
4. Heat oil in a kadai
5. Add the bhindi
6. Cover it with a lid and put it on low flame
7. Keep turning in between and remove from fire when done.
8. Serve with rotis and boondi raita.

Variations:

1. Add fried length wise slit onions towards end

2. Add besan powder to mix
3. Add coconut scrapings/ garlic
Cabbage
1. Muthia (Steamed Cabbage Rolls)

Ingredients:
Cabbage - 2 cups, chopped
Gram Flour - 1/2 cup
Flour - 1/2 cup
Sesame Seeds - 2 tsp
Green Chillies - 3, minced
Ginger - 1/2 inch piece, minced
Coriander Leaves - 1 tblsp, chopped
Curd - 4 tblsp
Salt to taste
Turmeric Powder - 1/4 tsp
Chilli Powder - 1/2 tsp
Sugar - a pinch

For Seasoning:
Oil - 2 tblsp
Asafoetida - a pinch
Mustard Seeds - 1/2 tsp

For Garnishing:
Coconut - 1 tblsp, grated
Coriander Leaves - 1 tblsp, chopped

Method:
1. Dry roast sesame seeds and powder.
2. Mix all ingredients, except those of seasoning and garnishing, in a large bowl to a smooth
batter adding just enough water.
3. Form this into long rolls, steam cook for about 1/2 hour or till firm.
4. Cool and cut into pieces.
5. Heat oil, add seasonings and when done add the pieces and stir fry on low fire carefully till
they turn a light brown colour.
6. Transfer onto a plate, garnish with coconut and coriander leaves.
7. Serve as a snack.
 2. Cabbage Poriyal
Ingredients:

3 cup chopped Cabbage (Patta Gobi)

1 cup grated Coconut (Nariyal)
3 Green chillies (Hari mirch)
2 medium sized Onions (Pyaj)
1 tsp Mustard seeds (Rai/Sarson)
1 tsp Red Chilly Powder (Lal Mirch)
1 tsp Cumin seeds (Jeera)
2 tblsp Refined Oil
5 gms Salt (Namak) use as required
1/2 tsp Turmeric Powder (Haldi)

How to make cabbage poriyal:

 Chop the green chillies and the onions.

 Heat oil in a pan.
 Add the mustard seeds.
 When they crackle, add the chopped onions
and fry till the onions are light brown in colour.
 Add the green chillies, turmeric powder, red chilly powder and the cumin seeds.
 Fry for 2 minutes.
 Add the shredded cabbage, grated coconut and sprinkle a little water and cook till the
water has evaporated and the cabbage is tender.
3. Stir Fried Chinese Napa Cabbage (Chinese)

Ingredients

 1 pound Napa Cabbage

 1 Tablespoon Cooking Oil
 1 teaspoon Freshly Grated
Ginger
 1 clove Garlic, Finely
Minced
 2 teaspoons Soy Sauce (lite)
 ¼ cups Broth Or Water
 1 pinch Sugar
 1 teaspoon Sesame Oil

Preparation

 1. Cut the napa cabbage into 1 1/2″ wide strips. Discard the end of the stem. Keep the
thicker stems on one side of the cutting board, and the thin leafy leaves on the other side.

 2. Heat a wok or large saute pan over medium-high heat. Add the cooking oil and when
hot, add the ginger and the garlic. Cook for 15 seconds, until fragrant.

 3. Add the thick napa cabbage stems, stir fry for 30 seconds. Pour in the soy sauce, broth
(or water), and pinch of sugar. Add in the rest of the leafy leaves into the pan. Cover and
cook for 2 minutes until cooked through. The thick stems should be still a bit crunchy, the
leaves softened.

 4. Drizzle with sesame oil and serve.

4. Cabbage Parantha

5. Cabbage Channa
6. Morrocan style cabbage and chickpeas
recipe

INGREDIENTS

¼ c. olive oil
1 onion, sliced thinly
2 large cloves garlic, minced
1 carrot, thinly sliced into rounds
½ head small head cabbage, chopped
1 can chickpeas, drained and rinsed
10 oz. sliced mushrooms – mix & match
½ c. currants
1/8 c. honey
Spices:
1 TB turmeric
1 TB cinnamon
1 Tsp. cayenne

DIRECTIONS

Combine ingredients in the order presented in stew pot. Let

each ingredient cook for a couple minutes before adding
the next. Stir after each addition.

Add spices to taste, stirring well.

Cook for about 20-30 minutes.

Serve garnished with yogurt, mango chutney, or parsley as desired.

7. Cabbage and Moong Dal Balls

Ingredients:
250 gms shredded cabbage

3 tblspn moong dal

1 tblspn oil
2 onions finely cut
3 chillies finely cut
Half inch ginger chopped
12 pcs pepper (powdered)
1 tblspn corriender leaves finely cut
1 tblspn rice flour
1 tblspn semolina
2 tblspn maida
Salt to taste.

Method of Preparation:
1. First boil the moong dal with little water
2. Put oil in an open vessel and heat.
3. Add onions and fry for 2mintues.
4. Then add Chillies, ginger, pepper powder and stir for 2 minutes.
5. Later add cabbage and keep it open on low flame for two minutes. (It should be half cook).
6. Now, mix the moong dal, rice flour and semolina to the mixture.

Outer Cover:

1. Take little water, mix maida and make a thick paste.

2. From the mixture make small balls, dip into maida and deep fry.
Now, the Cabbage balls are ready to eat.

8. Kerala: Cabbage KadalaParippu

Upperi (Cabbage Chana Dal Stir
Fry)

Ingredients

1. Grated Cabbage – Half of one

medium sized cabbage
2. Chana Dal (Kadala Parippu) – 1/2
cup
3. Grated Coconut – 1/2 cup (optional)
4. Diced Onions – 1 medium
5. Diced Green Chillies – 3 or 4
6. Finely minced ginger – 1 tsp
7. Finely minced garlic – 1 tsp
8. Turmeric Powder – 1/4 tsp + 1/2 tsp
9. Red Chilly Powder – 1 tsp
10. Cumin/Jeera Powder – 1/2 tsp
11. Mustard Seeds – 1/2 tsp
12. Curry Leaves – A sprig
13. Oil – 2 tbsp
14. Salt – to taste

Preparation Method

1. Soak Chana dal for around 2 hours.

2. Pressure cook chana dal with salt and a pinch of turmeric on medium heat for around 2-3
whistles. The dal should not get overcooked. It should retain it’s shape and yet be soft.
3. Once cooled, drain the cooked chana dal and keep aside.
4. Heat oil in a non stick pan and splutter mustard seeds.
5. Add finely diced onions and saute until translucent.
6. Add curry leaves, green chillies, ginger and garlic to the pan. Saute for a few minutes.
7. Reduce heat and add turmeric powder, cumin powder and red chilly powder.
8. Add the chopped cabbage along with salt and mix everything well.
9. You can add grated coconut at this stage for enhanced taste. (optional)
 10. Cover and cook on medium low heat for 8-10 minutes stirring occasionally.
11. Remove lid, and add the cooked chana dal. Mix well and cook for another 5 minutes till
all water has evaporated and the cabbage is completely dry.

9. Cabbage Stir Fry

(Mezhkkupuratti/Upperi/Poriyal)

Ingredients

1. Cabbage (grated) – 1 small

2. Onions (finely chopped) – 1 med
3. Garlic Pods (Crushed) – 4 pods
4. Green Chillies (slit) – 3 or 4
5. Turmeric – A pinch
6. Salt – As Required
7. Oil – 2 tbsp
8. Mustard Seeds – 1 tsp
9. Curry Leaves – A sprig

Preparation Method

1. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds.
2. Add onions, garlic, green chillies and curry leaves and saute till the onions are tender.
3. Add a pinch of turmeric and stir for a minute.
4. Add cabbage and salt to taste and mix well.
5. Cover the pan and cook on low flame, stirring occasionally.
6. After 8-10 mins, the cabbage will be almost cooked. Open the lid and stir fry on medium
high flame for 3-4 minutes till all water has evaporated.
7. Serve it along with rice.

Note

1. Never add water while cooking cabbage. It will spoil the taste.
2. It’s better to use a non-stick pan while making cabbage so that it doesn’t stick to the pan.
3. Cabbage tastes best when made in Coconut Oil but you can use any cooking oil.
10. Cabbage Thoran

Ingredients

1. Shredded Cabbage – Half of one medium sized cabbage

2. Sliced Shallots (Kunjulli/Pearl Onions) – 1/2 cup
3. Grated Coconut  – 1 Cup
4. Finely chopped Garlic – 4 or 5 pods
5. Grated Cumin (Jeera) – 1/4 tsp
6. Slit Green Chillies – 3 or 4
7. Turmeric – A pinch
8. Salt – As Required
9. Oil – 2 tbsp
10. Mustard Seeds – 1/2 tsp
11. Curry Leaves – A sprig

Preparation Method

1. Mix together coconut, turmeric powder, shallots, cumin, garlic and green chillies using
hands or you can coarsely grind everything together.
2. Combine the cabbage with some salt.
3. Heat 2 tbsp oil in a non stick pan and splutter mustard seeds. Add curry leaves and saute
for a minute.
4. Add the shredded cabbage and saute for 2 minutes.
5. Next add the coconut mixture and combine everything together.
6. Cover the pan and cook on low flame, stirring occasionally. Do not add water while
cooking cabbage.
7. After 6- 8 mins, the cabbage will be cooked. Remove the lid and stir fry for another 4-5
minutes so that the cabbage is crunchy and not soggy.
11. Cabbage Patoli

Patoli is a delicious and nutritious recipe

from Andhrapradesh and Tamil nadu
(Paruppu Usili).  Its rich in Protein as it
has many lentils in it. It goes well with
any vegtable and the taste is just
delicious.

Ingredients:

1. Cabbage – 1

2. Curry leaves – 4

3. Turmeric- 1/2 tsp

4. Jeera/ Cumin powder – 1 tsp

5. Coriander – to garnish

For making the patoli you need:

1. Sanaga pappu/ Chana dal – 1/2 cup

2. Kandi pappu / Toor dal – 1/2 cup

3. Dhaniya – 2 tsp

4. Red chillies – 10 -12

Method for patoli : Soak Sanaga pappu/ Chana dal, Kandi pappu / Toor dal, Dhaniya, Red
chillies in water for about 15 minutes and then grind them to a fine paste  ( Add little  water
while grinding ).Now put the paste in a bowl or idli stand steam in a pressure cooker. (Like idlis)
for about 10-15 minutes.

Method:

1.  In a large pan add 1 tsp oil , cumin seeds, curry

leaves and turmeric.

2. Now add the cabbage, cover with a lid and leave it

for about 10 minutes.

3. When cabbage is almost 80% done add salt, and

the patoli to it.(don’t cover with lid this time)

4. Cook for about 15 minutes ( Stir often now, the

patoli might burn at the bottom)

5. Garnish with coriander and serve with ric or rotis

12. Cabbage Chutney

Ingredients: (For 2 People)

 Cabbage – 2 cup
 Onion – 2
 Tomato – 1
 Green chillies – 2
 Mustard seeds and Urad dal - 1 tspn
 Curry leaves - few
 Salt and oil

Recipe:

1. Cut Cabbage, Onion, Green chilies and Tomato.

2. Heat a pan. Add 2 to 3 tspns of Oil.
3. Add Onion, Green chilies and Cabbage, fry till it becomes golden brown.
4. Then add Tomato and fry for 3 to 5 minutes.
5. Grind the fried items with salt.
6. Heat a pan. Add 2 to 3 tspoons Oil, Mustard seeds, Urad dhal and Curry leaves. After
Mustard splutters add chutney and fry for sometime.

Goes well with: Idly or Dosa.

Stir-fried Cabbage with Garlic

 ½ Chinese cabbage
 3 Garlic Cloves
 sea salt
 Extra Virgin Olive Oil
 freshly Ground black Pepper

Method

1. Remove and discard outer leaves from cabbage and cut leaves into large pieces.
2. Pound garlic in a mortar and pestle with a large pinch of salt until coarsely ground.
3. Heat a wok until very hot, add a generous amount of olive oil and heat until almost
smoking.
4. Add garlic to wok, then immediately add cabbage and stir-fry, moving wok contents
constantly, to prevent garlic burning. Cook, adding extra oil as necessary, over high heat
until cabbage is warmed through and still crunchy.
5. Transfer to a large serving platter and sprinkle generously with freshly ground black
pepper.
6. Serve as an accompaniment to barbecued fish, scallops or king prawns and steamed rice.
GREEN CABBAGE WITH CUCUMBER AND CARAWAY(zeeraham)

1 large green cabbage, shredded

1 english cucumber, diced (no need to peel)
6 scallions, thinly sliced (spring onion shoots)
2-3 tablespoons water
1 teaspoon caraway seeds (zeeraham)
1/2 teaspoon salt
1/4 cup white wine vinegar

Heat large nonstick pan over medium. Add

everything but the white wine vinegar. Cook 10
minutes, stirring occasionally. Add vinegar, cook
another 2 minutes.

Cabbage Vada

Ingredients:
1 cup shredded cabbage or drumstick flowers
1 cup onions cut into small pieces
4-5 red chillies
2 tspns jaggery
1 tspn coriander seeds
1 tspn urad dal
1/2 cup fresh/frozen coconut
2 table spns toor dal
Oil
Rava(sooji)
Salt

Method:
Soak toor dal in water for 10-15min. Heat 1tspn oil. Fry
coriander seeds and urad dal. Grind coconut, soaked dal,
jaggery,red chillies, fried dal, coriander seeds and salt
using minimum quantity (almost no) of water. Mix the
ground masala with cabbage(or drumstick flowers) &
onion. Make small balls and press with the palm to make it flat. Apply rava and shallow fry on a
tava.
Serve hot.
Cabbage Pakodi

Ingredients:

1 1/2 cups besan/gram dal flour/chick pea flour

1/2 cup rice flour

2-3 green chillis, finely chopped

1/4 tsp red chilli pwd

1/2 tsp ginger garlic paste

1 large onion, sliced

2 cups finely sliced cabbage

1 tbsp hot oil

few sprigs curry leaves

salt to taste

oil for deep frying

1 Combine both the flours with

salt, ginger garlic paste, red chilli
pwd, green chillis, curry leaves,
sliced onions and cabbage. Add oil
and mix well with fingers.
2 Add few tablespoons of water
and mix well that it forms a
slightly hard batter. Don’t add too
much water. The batter should just
coat the cabbage strips and onion
slices.
3 Heat enough oil in a deep frying
vessel. Once the oil turns hot,
reduce flame to medium. Use your
fingers to drop the batter in the oil
to form small fritters. Deep fry till
they turn golden brown. Use a
ladle to keep turning the fritters so
that it cooks on all sides.
4 Once they turn golden brown,
remove them on to absorbent paper. Store in air tight containers and serve as evening snacks
over a hot cup of masala chai (spiced tea).

Ridge Gourd

Peerkanga Kootu

Ingredients:

2 Ridge Gourd
1/3 Cup Chana Dal
1 Tsp Oil
Salt to taste

Grind to Paste:

1/3 Cup grated Coconut

1/4 Tsp Jeera
2 Green Chillies
Little Turmeric Powder

Seasoning:

1/4 Tsp Mustard Seeds

1/2 Tsp Urad Dal
1 Red Chilli broken

Preparation:

 Pressure cook chana dal with

half cup water.
 Peel and cut ridge gourd into 1 inch pieces.
 In a pan cook ridge gourd pieces with 1/2 cup water and salt.
 Add the coconut paste and cooked chana dal.
 Cook for 10 more minutes.
 In a separate pan heat oil and add the seasonings.
 When mustard crackle,add it to the ridge gourd and mix.

Beerakaya Pappu

Ingredients 

1. 1/2 cup Moong dhal

 2. 1 1/2 cups cubed ridge gourd (Beerakaya)
3. 1/2 cup chopped onions
4. 1/2 cup chopped tomatoes
5. 2 green chillies slit
lengthwise
6. 2 tsp Oil
7. 1/2 tsp mustard seeds
8. 1/4 tsp turmeric powder
9. 3 cloves of crushed garlic
10. 2 red chillies
11. A few curry leaves

 Method of Preparation

1. Lightly roast the moong

dhal until it changes
colour. 
2. Wash the dhal and put the
dhal in a pressure cooker.
3. Add the ridge gourd, onions, tomatoes, green chillies, turmeric powder and salt. 
4. Add water and pressure cook for 2 whistles.
5. Separately heat oil. Add the mustard seeds. When they crackle add the curry leaves,
garlic and red chilles.  Add this to the cooked dhal and simmer for a few minutes.
6. Salt to taste

Beerakaya Tomato curry
Ingredients:

1. Beerakayalu(Ridgegourd) – 4(medium size)

2. Onions – 2
3. Tomotoes – 2
4. Turmeric – 1tsp
5. Red chilli powder – 1 tsp
6. Mustard seeds – 1/4tsp
7. Curry leaves -4
8. Oil – 2tsp
9. Salt to taste

Method:

 Heat oil in a pan and add mustard seeds,curry leaves and to this add chopped
onions,beerakayalu/ridge gourd and saute till tender.
 Add turmeric,then chopped tomatoes,salt and red chilli powder and stir.
 Cook till everything is cooked.
 This is regular and simple curry made in south indian households and tastes good with
rice or chapathis.

Beerakaaya Kura
Recipe:

2 to 3 young, fresh looking ridge gourds - With a peeler, scrape the outer skin, mainly the
protruded hard ridges. Wash and dice into bite-sized
pieces.
Small onion- cut into small pieces
1 or 2 green chillies and 1 tablespoon coconut pieces -
grind to smooth
¼ cup or 2 to 3 tablespoons of milk
¼ tsp of turmeric
¼ tsp salt or to taste
Popu or tadka Ingredients (cumin, mustard seeds, curry
leaves)

Heat a pan and do the popu or tadka (frying half

teaspoon of mustard, cumin seeds, dry chilli and curry leaves in one tsp of oil).

To this popu, add onions, saute them for few minutes to soft.

Add the ridge gourd pieces, coconut-green chilli paste, milk and turmeric.

Mix them all well. Cover the pan partially and cook on medium heat, stirring occasionally.
Within 10 minutes, the vegetable will be cooked to tender. If there is lot of water in the pan, then
increase the heat to high, remove the lid and cook on high heat for few minutes, until all the
water evaporates.

At the end, stir in salt. (Salt brings out the water in vegetables, so in saute style curries, always
add salt only at the end.) Mix and turn off the heat.

Serve with rice and dal as side dish or with chapati.

Beerakaya Kothimira Pachadi – Ridge gourd Coriander Chutney

Ingredients:
2 medium sized ridge gourds, washed and chopped
into pieces with skin
1/2 cup chopped coriander leaves
3 green chillis, chop into big pieces (adjust)
1 tbsp bengal gram/senaga pappu/chana dal
1 tsp split gram dal/minappa pappu
1/4 tsp cumin seeds
1/2 tbsp sesame seeds/nuvullu/til
1 1/2 tbsps lemon juice
2-3 tsps oil

For seasoning/poppu/tadka:

1/2 tsp mustard seeds

pinch cumin seeds (optional)
1-2 dry red chillis
big pinch asafoetida/inguva/hing (optional)
few fresh curry leaves
1/2 tsp oil

1 Heat a tsp of oil in a cooking vessel, add bengal gram, split gram dal, cumin seeds and stir fry
for a few seconds till the dals turn red. Remove and keep aside.
2 In the same vessel, add sesame seeds and fry on medium heat for 2-3 mts. Remove and keep
aside.
3 In the same vessel, add the green chillis and coriander leaves and fry on medium heat for 3
mts, stirring constantly. Remove from pan and cool.
4 In the same pan, add another tsp of oil, add the chopped ridge gourd pieces and stir fry for 4-5
mts till the rawness of the vegetable goes. Remove and cool.
5 Once cool, grind the dals first till coarsely ground, add the rest of the sauteed ingredients
along with lemon juice and salt and grind to a coarse paste.
6 Heat a tsp of oil in a pan, add mustard seeds and let them pop, add curry leaves and dry red
chillis followed by asafoetida and stir fry for a few seconds.
7 Pour the seasoning over the ground pachadi and serve with hot rice.
Ridge Gourd Dill and Chana Daal Dry Fry (Beerakaya Fry)

Ingredients:
 1 medium ridge gourd (skin peeled and
cut into cubes) (Heerekaayi in Kannada)
 1 cup of pressed dill chopped finely(thick
stems removed) /Sowa/(Shepu in
Marathi)/ sabsige sappu in Kannada
 1/2 cup Bengal Gram Daal/ chana daal
(soak it over night)
 3-4 green chillies slit
 2/3 cup chopped onions
 Oil
 Salt
 Mustard seeds
 Cumin seeds
 Turmeric
 Shredded coconut (optional)
 

Method:
 Pressure cook/ or cook the Chana Daal on stove top in sufficient amount of water. Make
sure that the lentil is cooked and has a bite left to it.
 Take a heavy bottom pan/kadhai add oil and then splutter the mustard seeds, add cumin
seeds.
 Add onions and green chillies. Mix it a bit. Add the cubed ridge gourd, salt and mix well.
Add little more oil if necessary.
 When the ridge gourd and onion is almost done, add turmeric, cooked chana daal and
cut dill leaves. Mix well and cover with a lid.
 Stir in intervals and finally add some shredded coconut(optinal)
 Note: Too much of dill can impart a bitter taste, so proceed with caution!
 
This goes well with Rotis/Chapatis and as a side dish with Rice.
Beerakaya thokku pachadi(ridge gourd skin chutney)

Beerakaya pachadi ingredients:

 2 cup ridge gourd skin

 1 onion, chopped
 1 tomato, chopped
 2 tbsp chana dhal
 2 tbsp urad dhal
 6 red chillies or to taste
 1 tbsp coriander seeds
 1 tsp mustard seeds
 1 tsp cumin seeds
 1/4 tsp fenugreek seeds

Ridge gourd skin chutney preparation:

 Wash the ridge gourds, trim the ends and

peel the skin of the ridge gourd and keep
aside.
 Chop the onions and tomatoes and keep
aside.
 Heat a pan with oil and add mustard
seeds, cumin seeds, fenugreek seeds,
coriander seeds, red chillies, urad dhal
and chana dhal.
 Roast for 3 mins or till they turn into golden yellow colour.
 Stir continously, so that its not burn.
 Remove from flame and keep aside.
 In the same pan add the ridge gourd skin and saute till the beerakaya skin become tender.
 Remove from flame and keep aside.
 In the same pan add 2 tsp of oil and add chopped onions, chopped tomatoes and required
quantity of salt.
 Saute till the tomatoes become juicy. Remove from flame and keep aside.
 Allow them to cool for some time.
 Once cooling grind them to a coarse paste.
 Finally adjust salt and your beerakaya pachadi is ready to serve.
 Serve with rice and ghee.
Ridge Gourd with Jowar-Wheat
Flour dumplings recipe

2-3 Ridge gourds lightly peeled and

cut into 1 inch pieces
2-3 garlic cloves (optional)
2 tsp Red chilli powder
1 tsp mustard seeds
1 tsp cumene seeds
½ tsp turmeric powder
3 tsp oil
Salt as per taste
Fresh coriander leaves for garnishing 

For the Jowar-Wheat flour

dumplings
1 cup Jowar flour (chollam mavu)
1 cup Wheat flour
2 tsp green chili paste
1 tsp ajwain (carom seeds) OMAM
¼ tsp turmeric powder
Salt to taste

For the Jowar-Wheat flour dumplings

Mix all the ingredients and knead into a firm dough. It maybe a little sticky but its ok. Shape
small lemon sized balls of the dough into cylindrical croquette shaped dumplings. Keep
them aside. 

Heat oil in a pan.

Do the tadka (tempering); Mustard seeds-cumene seeds-garlic- turmeric powder.

Fry for a few seconds and add the Ridge gourd pieces.

Add salt and Red chili powder, mix nicely and cook covered till the Ridge gourd is almost
half done. Add about ½ cup water.

Place and spread the Jowar-Wheat flour dumplings one by one on top of the Ridge gourd.
Do not stir or mix. Cover and cook on low flame till the dumplings are nicely steamed.

Only after the dumplings are properly cooked, stir the curry nicely so that the dumplings
and Ridge gourd mix nicely.

Cook for a few more minutes.

Garnish with fresh coriander leaves.

Ridge gourd milk curry

( peerkangai paal kozhambu)

Ingredients :
Ridge gourd - 1 no.
small onion - 6 nos.
Green chilli - 2 nos.
Jeera - 1 tsp.
milk - 1 cup

Method:
1. Take a pressure pan and heat oil and once oil is hot enough add onion and saute for 2 mins.
2. Now add green chilli and cumin seeds and fry for 3 seconds .
3. Add Ridge gourd and salt and stir well . Sprinkle a tspn of water and close the lid and give one whistle.
4. Once the pressure is down , add milk along mash roughly so that milk gets mixed with raidge gourd
and heat it in sim for 2 mins.
Salt to taste.
Oil for tampering
Tori ke Bachke (Ridge gourd
Fritters)

INGREDIENT

Tori (Ridge Gourd) - 4

Besan (Gram Flour) - 2 cups
Chopped Ginger - 1/4th cup
Carrom Seeds - 2 tsp
Roasted (Sesame Seeds) Til - 1 tsp
Flaxseeds - 1 tsp (KOLLU)
Coriander Chopped - 1/2 cup
Rice Flour - 1/4th cup
Salt - to taste
Chopped Green Chillies - 4-5
Chilly powder - 1 1/2 tsp
Water - as required (a little less than 1 cup)
Chat Masala - to taste
Oil - to deep fry

METHOD

1. Cut Tori into Roundels.

2. Take a bowl and place the tori in it.
3. Add gram flour and rice flour.
4. Throw in the carom seeds and flax seeds.
5. Add to it chopped ginger and coriander.
6. Mix in chopped chillies.
7. Add red chilly powder and salt.
8. Add water and mix well.
9. Prepare a batter as to well coat the vegetables (Tori).
10. Heat oil in a deep pan (kadhai)
11. Drop in pieces of tori and deep fry till reddish in colour.
12. Place on a kitchen napkin for excess oil to evaporate.
13. Sprinkle Chat Masala.
Beerakaya Nuvvu Kura Recipe

Ingredients:

1/2 kg ridge gourd/beerakaaya/turai, peeled and chopped

1 large onion, finely sliced

2 green chillis, slit length wise

1 1/2 – 2 tbsps roasted sesame seeds/nuvvulu

1/4 tsp turmeric pwd

salt to taste

1/2 tbsp oil

For poppu/seasoning/tadka:

1/2 tsp mustard seeds

1/4 tsp cumin seeds

3/4 tsp urad dal/minapappu

1 tsp channa dal/senagapappu (optional)

1-2 dry red chillis, tear and de-seed

few curry leaves

1 Sprinkle 3-4 tbsps of water to the ridge gourd pieces, salt and turmeric pwd and place lid. Cook
on low to medium flame till the ridge gourd is almost cooked and the water evaporates.
1 While the ridge gourd is cooking, heat oil in a separate cooking vessel, add mustard seeds and
let them splutter. Add cumin seeds, urad dal and red chillis and saute for a mt till the dal turn red
and you get a nice aroma. Dont burn the spices. Add curry leaves, green chillis and onions and
saute for 4-5 mts.
2 Add the cooked ridge gourd and combine. Cook on high to medium flame for 2-3 mts. Lower
heat, add the roasted sesame seeds pwd and
combine. Cook without lid for a mt and turn
off heat. Serve hot with steamed rice or
rotis.

Beerakaya Bajji (Turai Bajji)

Prepare the Beerakaya:

Pick an arm-length, young and fresh
looking beerakaya (turai, ridge gourd)
Scrape the protruded ridges with a peeler.
Wash and slice the beerakaya into thin
rounds, using a mandoline.

Prepare the Besan Batter:

In a big bowl, take one-cup besan,
quarter-cup rice flour. Add ½ teaspoon each -
ajwan, cumin and salt. Also ¼ teaspoon each -
chilli powder and baking soda. Mix. Adding half-
cup water, whisk together all the ingredients,
until well-combined and smooth. (Prepare the
batter thick like condensed milk.)

Bajji Time:
In a deep-bottomed kadai or wok, add about 2-cups peanut oil. On medium-high, heat the oil
suitable to deep-frying. Once the oil is hot and ready, begin frying. Dip the beerakaya rounds,
one by one into besan batter so that they are generously coated. Gently drop in as many pieces as
will float freely in the oil. Do not crowd. Fry both sides to gold color and remove the pieces with
a slotted spoon and transfer them to a paper-covered plate. Serve hot with chutney or ketchup
and with a cup of coffee.